- 4 quarts water
- 1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup
- 1 teaspoon Paula Deen’s House Seasoning
- 2 chicken bouillon cubes
- 2 bay leaves
- 1 large chopped onion
- 3 ribs chopped celery
- 1 2 1/2 lb chicken
- 2 cups mixed with 1 teaspoon salt all-purpose flour
- 3/4 cup ice water
- 2 tablespoons (optional) corn starch
First, fill a pot with 4 quarts of water with onions, celery, and chicken. One tip Paula said was to choose a smaller chicken because it’s tastiest. You want to let this cook until the chicken is super tender. Once that is ready to go and followed with the rest of the steps, add thyme into the pot.
Next, to make the dumplings you need to get Paula Deen’s biscuit mix. You can make the dumplings from scratch or save some time and buy frozen dumplings at the supermarket.
Overall, I love how perfect this recipe would be on a rainy day. Paula explains adding salted butter to the soup when finished is her secret. If you don’t know she’s all about the butter.