Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Comfort food, Main Dish, Poultry, Soup

Chicken and Dumplings

Recipe PictureSource: Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Cooking for a crowd

Servings: 6

Preparation Time: 30 minutes
Start to Finish Time: 1 hour 20 minutes


  • Chicken:
    • 2 1/2 pounds chicken, cut into 8 pieces
    • 3 ribs celery, chopped
    • 1 large onion, chopped
    • 2 bay leaves
    • 2 chicken bouillon cubes
    • 1 teaspoon House Seasoning, recipe follows
    • 10 3/4 ounces condensed cream of celery soup, or cream of chicken soup
  • Dumplings:
    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 3/4 cup Ice water


  1. To start the chicken:
    1. Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot.
    2. Add 4 quarts of water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
    3. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
  2. To prepare the dumplings:
    1. Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
    2. Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
  3. Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
  4. Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

 To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note:

If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Cuisine: American

Copyright: © 2010 Television Food Network G.P.

Per Serving (excluding unknown items): 497 Calories; 24g Fat (44.8% calories from fat); 29g Protein; 38g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 1312mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

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