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  • Cooking with Paula Deen

    Simmering on the Stove

    Aug 20, 2019 4 minutes
    Photography by NICOLE DU BOIS Recipe Development by MELISSA GRAY Food Styling by VANESSA ROCCHIO Styling by MARY BETH JONES

    PAULA'S CLASSIC CHICKEN AND DUMPLINGS

    “My tips for perfect dumplings are to roll out the dough on an old, soft tablecloth so the dough doesn’t stick; tear and drop the dumplings into the pot; and do not stir the dumplings once you’ve added them to the pot.”—Paula

    Makes about 4 quarts

    31/2 quarts water1 (3-pound) whole chicken, cut into 8 pieces4 large carrots, peeled and chopped3 stalks celery, chopped1 large onion, chopped1 large leek, chopped5 cloves garlic, smashed2 dried bay2 chicken bouillon cubes2¾ teaspoons kosher salt, divided1 teaspoon ground black pepper1 (10.75-ounce) can cream of chicken soup2 tablespoons cornstarch1 cup all-purpose flour½ cup ice water¼ cup chopped fresh parsley

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