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Paula Deen Chicken and Dumplings

In the mood for comfort food? I have just the recipe for you — Paula Deen chicken and dumplings.

This classic southern dish is surprisingly easy to make, especially since it calls for pre-made ingredients!

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The chicken, dumplings, and broth may all be store-bought, but a little effort from you can make them taste perfectly homemade.

Chicken and Dumplings with Carrots and Green Peas

It’s a recipe that’s easy to throw together, even if you’re super busy!

Nothing beats a bowl or two of chicken and dumplings to make you feel good.

So, what are you waiting for? Put on your apron and let the cooking commence!

Paula Deen Chicken and Dumplings

Chicken and dumplings is made with shredded chicken and pillowy dumplings in a thick and creamy broth. It’s a warming soup perfect, for a cold rainy evening.

It’s a staple in southern cooking, for good reason. It’s incredibly rich, hearty, and fills your heart and belly with joy. 

This recipe came from the queen of southern cooking herself – Paula Deen! It’s very easy, and it comes together in just 30 minutes. 

One batch serves four, but I highly recommend you double the recipe. Trust me, one bowl per person is not enough!

Ingredients 

  • Butter. For sauteeing the aromatics in and adding a rich flavor. Also, together with flour, butter helps thicken the broth.
  • Onion, Celery, Carrots. Also called mirepoix, this vegetable combination serves as the aromatic flavor base of most soups.
  • All-Purpose Flour. For thickening the broth.
  • Chicken Broth. The soup base. You can use your favorite store-bought brand or cook your own broth.
  • Frozen Dumplings. The star of the show!
  • Chicken. For easier cooking, opt for rotisserie chicken. You can also use shredded chicken, whether dark meat or white meat, instead.
  • Thyme and Parsley. Herbs for adding flavor.

Tips for the Best Dish

  • For this recipe, I used Mary B’s frozen dumplings to eliminate the need to make them from scratch. You can also use pie crusts sliced into 2- to 3-inch pieces instead.
  • You can also use biscuits in place of frozen dumplings. Use buttermilk biscuits for fluffy dumplings. Coat the biscuits in flour to prevent them from sticking to one another. It also helps thicken the soup.
  • This recipe will not require you to make dumplings from scratch, but in case you’re interested, here’s how:

In a bowl, whisk the flour, baking powder, thyme, salt, and pepper together.

Stir in the butter and milk until a dough is formed. Drop spoonfuls of the dough into the soup and cook.

  • Make the soup base extra creamy by adding evaporated milk. Evaporated milk has a perfect consistency. It’s creamier than whole milk, but not as thick (and fattening) as heavy cream.
  • Do not skip the flour. Along with the butter, it’s what makes the soup thick and gravy-like.
  • Add vegetables to the broth, such as peas and carrots, for more flavor. You can leave them in the soup or strain them. It’s totally your call.
  • Don’t forget to cover the saucepan with a lid while cooking the dumplings, otherwise, the steam will escape.
  • Do not let the dumplings simmer for a long period, or they will evaporate into the soup. But at the same time, you won’t want to undercook the dumplings, either, because they’ll taste like flour.
  • To check for doneness, insert a toothpick into the center of a dumpling. It should come out clean, otherwise, keep cooking for a few more minutes.
  • Store cooled chicken and dumplings in an airtight container and the fridge for up to 3 to 4 days. Don’t reheat it too often because the dumplings will disintegrate. 
  • For a longer shelf-life, use the freezer. Frozen chicken and dumplings will last for up to 6 months, as long as it’s stored in a freezer-safe container. 
  • Let the soup thaw at room temperature, then reheat in the stove or microwave. 
  • Using rotisserie chicken cuts your cooking time in half, but you can also use uncooked shredded chicken breast. Dark meat works, too! I personally like chicken tenders, as they’re juicier and more flavorful.  
Homemade Chicken and Dumplings

Can This Be Made in Advance?

Not quite. The longer the dumplings float in the soup, the higher the chances for them to dissolve into nothing. That said, you want to serve chicken and dumplings right after cooking.

But, in case you really need to make it ahead, just cook the soup base in advance, and drop the dumplings minutes before serving.

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Types of Dumplings 

There are three main kinds of dumplings, not including the delicious meat-filled ones we usually find in Chinese restaurants.  

Drop dumplings are light and fluffy dumplings made from pieces of flour-based dough that are dropped into a pot of soup with a spoon to cook. (Hence the name.) 

Rolled dumplings are also flour-based, but are flat and dense. This is how Cracker Barrel makes their dumplings.

Biscuit dumplings are a type of drop dumplings, but they are made with canned biscuits sliced into quarters then dropped into the soup.

More Paula Deen Recipes You’ll Love

Paula Deen’s Corn Casserole
Paula Deen’s Green Bean Casserole
Paula Deen’s Crockpot Potato Soup
Paula Deen’s Meatloaf
Paula Deen’s Goulash

Paula Deen Chicken and Dumplings

Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • 1/4 cup unsalted butter

  • 1 cup chopped yellow onion

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 1/4 cup all-purpose flour

  • 2 (32-ounce) containers of chicken broth

  • 1/2 (32-ounce) package frozen dumplings, divided into three

  • 4 cups shredded rotisserie chicken

  • 1 tablespoon chopped fresh thyme

  • 1 tablespoon chopped fresh parsley

Directions

  • Melt the butter in a 2-quart saucepan over medium-high heat. Saute the onion, celery, and carrot, stirring often, for about 6 minutes, or until tender.
  • Add the flour and stir constantly for 2 minutes. Pour the chicken broth in and bring to a boil.
  • Stir in the dumplings in three batches, stirring regularly to prevent them from sticking to the bottom of the pan.
  • Bring the soup to a boil and reduce heat to medium-low. Cover the pan and let the mixture simmer, stirring occasionally. Cook for 30 minutes or until the dumplings are tender.
  • Mix in the chicken, thyme, and parsley and continue to cook for 10 more minutes. Serve hot, and enjoy!
Paula Deen Chicken and Dumplings

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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