Chicken and Dumplings are one, if not my favorite comfort food dish. Never ate it growing up and never made it till 8-9 years ago. My wife loved it but had to order it at restaurants because I didn`t cook it. I found a recipe online that sounded good and finally decided to make my own since she like it so much. I let it cook for about 30 minutes and then sit for another 30 and the Dumplings are very tender and soft. I have made it a couple time a year ever since. She said it is the best she has ever eaten. Bon Appétit

Looks delicious! Recipe?

I have been using Paula Dean`s recipe that I got online several years ago, and we really like it. The dumplings are super simple and easy to make. If you will click on the link for the recipe below, there is a video of Paula dean making this recipe. The Dumplings do require a little elbow grease to get them rolled out thin enough. I don`t have a rolling pin, so I use a bottle of wine I never plan on drinking. Enjoy.

https://www.pauladeen.com/recipe/chicken-dumplings/
Ingredients
4 quarts water (I use 5 cans chicken broth and the rest water)
1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup (I add one of each)
1 teaspoon Paula Deen's House Seasoning (salt, pepper and garlic)
2 chicken bouillon cubes (I use Better Than Bouillon chicken base 3-4 tablespoons)
3 bay leaves
1 large, chopped onion
3 ribs chopped celery
1- 2 1/2 lb chicken (I use 4 boneless chicken breast)
2 tablespoons corn starch for thickening (optional, I never use it.)

Dumplings
2 cups all-purpose flour mixed with 1 teaspoon salt. (If you want more Dumplings just add a little more flour and a little extra water)
3/4 cup ice water

Directions (I cook with cover lid for about 30 minutes or until Dumplings are tender)
Chicken:
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 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 pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are tender.

Dumplings:
Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8-inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.

Looks great. I always figured rolling them out would make them tough. I can also see how they would be uniform in size and in cooking with your method. Thanks for recipe and instructions, we will try your method soon.

You might try using smoked chicken and if you are really want something different make the chicken stock with the smoked chicken bones. We do this when making chicken and dumplings or homemade chicken soup. It add another level of flavor.

If you don`t cook it long enough the Dumplings will be tough. I bring it up to a boil and start adding the Dumplings one by one. I stir it after they are all added to make sure they don`t stick together. I cover with a lid and lower temp just enough for them to boil for 20-30 minutes and the turn burner off and let it sit for another 30 minutes with lid still on. By then it has thickened up and the Dumplings a super tender.

We use flour tortillas for the dumplings. Fast, easy and a thinner dumpling. Never go back to traditional dumplings.

I`ve never eaten dumplings out of tortillas because this is the only chicken and dumplings I`ve ever eaten, but my wife has. She told me that mine were way better than the tortillas. I actually like the thickness of the ones I make, and I am able to add to some seasonings to them which you cannot get from a package of flour tortillas.

Yummy I love chicken and dumplings...and those look very good. Thanks for sharing recipe