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!

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

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.

And 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 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. You can also add peas, if you want. I like the pop of color, but it’s up to you.
  
• 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

If you’re wondering what to serve with chicken and dumplings, I’ve got a whole post dedicated to sides.

For now, here’s a few key tips:

• Use Mary B’s frozen dumplings. It’s easier than making them from scratch. You can also use pie crusts sliced into 2- to 3-inch pieces instead.

• Use biscuits in place of frozen dumplings. Buttermilk biscuits make super fluffy dumplings. Coat the biscuits in flour to prevent them from sticking to one another. It also helps thicken the soup.

• If you want to make your own dumpling, 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.

• Add evaporated milk. 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. Leave them in the soup or strain them. It’s totally your call. But peas and carrots work well.

• Cover the pot while cooking. Otherwise, the steam will escape.

• Don’t simmer the dumplings for too long. If they overcook, they’ll dry out.

To Store: transfer the cooled chicken and dumplings to an airtight container and the fridge for up to 3 to 4 days.

Don’t reheat it too often because the dumplings will disintegrate. 

To Freeze: 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. 

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.

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