This recipe is pretty great, although I tweaked it a bit based on what was (or was not) in my fridge. As recommended by another reviewer, I added potatoes to this and simmered them with the celery and onions. Because I didn't have enough carrots, I added about a cup of mushrooms to the recipe as well. I also didn't put the chicken into the dumplings and as a result, had to add a little extra flour to bring the dumplings to the proper consistency. Finally, at the very end of the entire cooking process, I added a 1/4 cup of light cream and a tablespoon for fresh lemon juice just to freshen it up a bit and make the soup even more substantial. It was AWESOME. Will totally make it again...

Reviewed On: May 2, 2008

I followed some of the other suggestions for this recipes, like halving the portions and using half brown sugar and half granulated sugar. I also tweaked it a bit myself and added about 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg (for just a hint of spice) and actually ended up using heavy cream instead of buttermilk simply because that's what I had on hand. They turned out great! Although I would point out if you use large muffin tins, the cooking time is more like 20 minutes and not 15 as the recipes calls for.

Reviewed On: Feb. 10, 2007