Paula Deen Chicken And Dumplings Recipe
Try this Paula Deen Chicken and Dumplings. It is the best way to warm up your soul on a rainy or cold afternoon.
Ingredients
- 1 whole chicken about 3 pounds, cut into pieces.
- 2 quarts of water.
- 2 teaspoons of salt.
- 1/2 teaspoon of black pepper.
- 1 medium onion finely chopped.
- 2 cups of all-purpose flour.
- 1/2 teaspoon of baking powder.
- 1/4 cup of vegetable shortening or butter.
- 3/4 cup of whole milk.
- 1 can 10.5 ounces of condensed cream of chicken soup.
- 2 tablespoons of unsalted butter.
Instructions
Boil the Chicken
- Place the chicken, water, salt, pepper, and onion in your large pot. Bring to a boil.
Simmer the Meat
- Reduce heat and simmer for 45 minutes until the chicken is very tender.
Shred the Chicken
- Remove the chicken from the pot. Pull the meat off the bones and set it aside.
Mix the Dough
- In a bowl, mix flour and baking powder. Cut in the shortening until it looks like crumbs.
Form the Dumplings
- Stir in the milk until a dough forms. Roll it out thin on a floured surface.
Cut the Strips
- Use a knife to cut the dough into 1-inch squares or long strips.
Thicken the Broth
- Add the cream of chicken soup and butter to the boiling broth. Stir well.
Cook the Dumplings
- Drop the dough strips into the boiling broth. Simmer for 15 minutes until they are soft.
Notes
- Use a whole chicken. Boiling the bones with the meat creates a much deeper flavor for the broth.
- Roll dough thin. Thinner dumplings soak up more of the creamy sauce without becoming too heavy.
- Don't overstir. Once the dumplings are in the pot, stir gently so they do not break apart.
- Add the soup. Paula’s secret is the condensed soup, which makes the broth extra thick and silky.
- Let it rest. The sauce will thicken even more if you let the pot sit for ten minutes before serving.
- Season well. Don't be afraid to add extra black pepper to the broth for a little bit of warmth.