Paula Deen Chicken and Dumplings Recipe
A hearty, creamy Southern chicken and dumplings recipe inspired by Paula Deen, featuring tender chicken and fluffy dumplings.
Ingredients
For the Broth:
- 1 whole chicken (about 3–4 lbs)
- 2 quarts water
- 2 tsp salt
- 1 tsp black pepper
- 1 onion, quartered
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 bay leaves
For the Dumplings:
- 2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
Additional Ingredients:
- 1 cup heavy cream
- 2 tbsp chopped parsley (optional)
Instructions
Prepare the Broth:
- In a large pot, place the whole chicken, water, salt, pepper, onion, celery, carrots, and bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is fully cooked.
Shred the Chicken:
- Remove the chicken from the pot and let it cool. Shred the meat into bite-sized pieces, discarding the skin and bones. Strain the broth and return it to the pot.
Make the Dumplings:
- In a mixing bowl, combine flour, baking powder, and salt. Add milk and melted butter, stirring until a soft dough forms.
Cook the Dumplings:
- Bring the broth to a gentle simmer. Drop spoonfuls of the dumpling dough into the broth. Cover the pot and cook for 15 minutes without lifting the lid.
Add Cream and Chicken:
- Stir in the shredded chicken and heavy cream. Cook for an additional 5 minutes, until heated through.
Serve:
- Ladle the chicken and dumplings into bowls and garnish with parsley, if desired.
Notes
For a thicker broth, you can whisk 2 tbsp of cornstarch into the heavy cream before adding it to the pot.