Back-to-school season means gathering your family around the dinner table can be stressful. But sometimes all we need to bring family close is a big pot of a comforting family favorite. Who better to deliver just such a recipe than Paula Deen? Below is her recipe for classic Chicken and Dumplings, shared today from the eMeals + Paula Deen partner plan.
Our Paula Deen Meal Plan delivers seven dinner menus featuring Paula’s very own classic recipes. Paula has always focused on great food, keeping cooking simple and using meals to bring family and friends together around the table—which is exactly the same mission as eMeals. The plan is designed to feed 4 to 6 people with each meal. (We do not offer a For Two version of this plan.) It’s available for two-week free trials, and can be purchased for as low as $5 a month with a year-long subscription.
Frozen dumplings are easy and fast alternatives to making your own. Look for brands in the freezer section, such as 12 oz. packages of Mary Hill Homestyle Dumplings.
- 1 (21/2-lb) chicken
- 3 ribs celery, chopped
- 1 large onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 tsp Paula Deen's House Seasoning*
- 1 (103/4-oz) can condensed cream of celery or cream of chicken soup
- Frozen store-bought dumplings
- Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in 4 quarts water, and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pot. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock a little by mixing 2 tbsp cornstarch with ¼ cup water and adding it to the stock.
- Drop desired amount of dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook according to package directions. Do not overcook.