Reviewed: Mar. 5, 2012

I didnt use the flour in the broth as not sure how it would taste and wanted a more healty alternative. the dumplings were wonderful. I saved a ton of money buying a whole chicken and making my own broth. I also added parsnips love it. I love this web site!!!

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Reviewer:

Susen

Reviewed: Sep. 8, 2011

Great soup, reminded me of pot pie. Easy to put together,dumplings were delicious, just the right amout of chicken. I love to cook and find new recipes, will add this one to my box. Very satisfying.

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Reviewer:

Debbie

Reviewed: Jan. 8, 2011

I enjoyed making this dish. It was my first time making chicken and dumplings and it turned out tasty. I will make this again but with a couple of changes.

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Reviewer:

akadeepsea

Cooking Level: Intermediate

Reviewed: Dec. 21, 2010

I omitted the chx in the dumplings, and halved the chicken in the pot. I added a chopped potato and substituted cinnamon for the tarragon. Also, I ended up desiring a thicker, creamier soup, so i mixed a few Tb flour with a cup of milk and stirred that in towards the end. Delicious outcome and fabulous recipe.

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Reviewer:

Iggy

Reviewed: Nov. 10, 2010

I agree the dumplings were a bit too mushy. I added a little flour. I made a few other changes, simply because we like our carbs. I added more broth and bowtie pasta. Overall, this was a fantastic recipe. We loved it and will definitely make it again.

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Reviewer:

Casadrina

Reviewed: Apr. 5, 2010

VERY GOOD*****I modified it a bit with adding less chicken & used fresh tarragon for my dumplings. It does take longer than listed however it's worth it!

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Reviewer:

Jen

Reviewed: Mar. 19, 2010

This is the only recipe I have ever found that I didn't modify drastically. I only cut out the salt (the saltiness from the broth is plenty), blended everything but the flour and whisked it in and added more broth. Awesome, thank you!

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Reviewer:

Fred

Reviewed: Jan. 11, 2010

The soup itself was fantastic!! but the dumplings not so much...it's also VERY time consuming

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Reviewer:

crystal

Reviewed: Jan. 10, 2010

Excellent. Savory. I did the dumplings in two batches, so there was room in the sauce pan. Used rotisserie chicken, which stayed moist. Used Low Sodium Broth. Cut most of the salt. Made 1/2 batch...next time it will be full batch.

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Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 24, 2009

This was excellent with a few modifications. Colleen L's suggestion to reduce the chicken and add 1 tsp. baking powder was great, the dumplings formed just fine. I also omitted the terragon. Also, save yourself some work and reverse steps 2 and 3 and forget about draining the dumplings. I made the soup mixture first, then boiled the dumplings and poured the whole thing into the soup - delicious!

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