Reviewed: Nov. 22, 2009

This stew is the epitome of comfort food. Followed the recipe to a tee and it is just perfect...no tweaking necessary. Thanks!

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kiki

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Reviewed: Nov. 10, 2009

To cut down on time, we used pre-cooked chicken quarters and bullion cubes to make the broth. Otherwise, followed the recipe as written and everyone liked it!

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MUB

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Oct. 27, 2009

This is so good. I used reg. potatoes as I didn't have any new potatoes. I, also, used chicken broth instead of water. When I added the vegetables I added more chicken broth. I did NOT increase the seasoning. The broth was wonderful.

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CLMITCHELL

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 27, 2009

These are the best dumplings I have ever had! My entire family loves this soup, especially because it's an entire meal in a bowl. After making it several times, I changed a few things. I typically skin and rinse an entire chicken, boiling for several hours until the chicken falls off the bones. Then I remove the bones and make this recipe with half of the chicken and stock, freezing the rest for another day. I also add about a cup of water to the stock; otherwise the soup can be too dry by the time the dumplings are cooked. The only other change is to use about half the amount of pepper in the soup. This soup is amazing and I love the fact that the dumplings are made from scratch and with fresh parsley. I have also used dried parsley and it tastes almost as good as using fresh. This is a wonderful recipe!

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Cynthia7

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Reviewed: Oct. 10, 2009

Real comfort food! The flavors in this are just right. I used a whole chicken, and got more broth (froze some broth and meat!). I ended up using maybe 8 cups of broth, and it still wasn't enough for the stew. With more broth, this recipe would be perfect.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Oct. 9, 2009

Good but definetely needs more liquid in the recipe and less parsley in the dumplings

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caroline

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Reviewed: Oct. 1, 2009

This recipe is a winner. I boiled chicken thighs the night before, separated the chicken and broth and tossed them into the fridge until I was ready to de-bone the chicken. I took the advice from a couple of reviewers and added to the chicken broth at least 3 cups more water, approximately 1/2 tsp poultry seasoning, quite a bit more salt, and one chopped garlic clove. Before dropping the dumplings I thickened the stew with flour and cold milk that I had shaken in a jar. This was a huge hit with my husband and kids!

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helpmecook

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Reviewed: Sep. 29, 2009

I chose this recipe because I was out of Bisquick mix to make dumplings. I was very pleased with how these dumplings turned out. I made them teaspoon size. I also forgot to add the peas. I mixed up a cup of evaporated milk and 2 teaspoons cornstarch and added it during the last 10 minutes of cooking time. This gave it a very creamy texture, which I like. You can't go wrong with this recipe unless you don't like chicken and dumplings to begin with. A keeper!

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Sep. 4, 2009

I had a cold and wanted some chicken pot pie but didn't have a car so searched under chicken thighs because I had them clicked on ratings and found I had all the ingredients for this. Being sick I didn't want to go to the effort of making a crust for pot pie and this truly satisfied my craving! It was so good I want to make it again. I added an extra cup of water because I wanted it alittle more like soup. I will add alittle more next time for this reason. I loved that it didn't use alot of dairy. It did take 1 1/2-2hrs to cook but so easy to just throw together! Thank you, I loved this!

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iamscaredofflies

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Reviewed: Aug. 3, 2009

too much starch. Leave out potatoes. I was thinking of putting zucchini instead. I diced veges into small pieces. Too much pepper. Maybe only ½ the amount next time. The dumplings were too big, and didn't cook inside. Make dumplings size of teaspoon, and cook longer. Also, to cut time, I cooked chicken in water for 1 hour then cut up chicken & placed bones&skin in soup bag. The put it all back in pot and added veges for ½ hour. Then added dumplings. Maybe next time I'd cook the dumplings separately, like in a soupmix/water mixture, and then serve them in same bowl.

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fay123

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Reviewed: Jun. 24, 2009

I used whole wheat flour for the dumplings and it worked out great. A very delicious hearty stew. Will definitely make again!

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

This was very good! Easy and cheap to make too!

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nicnakpatywack

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Reviewed: Jun. 18, 2009

I'm giving this a five because the stew is terrific! The dumplings, after they're finished will help to thicken broth. Also, using canned broth or cubes adds to the sodium content,so try to follow the recipe w/o the broth. Add poultry seasoning instead, that will help enhance the flavor of the soup. When my soup tasted bland, which sometimes it does because of the fat in the chicken content, (Sometimes, I don't have time to cool it and skim off the fat), I add 1 to 2 T of soy sauce. (U won't taste the soy sauce, but somehow it enhances the flavor of the soup and brings out the other spices as well, while maintaining that "chicken" stew factor). I too, cubed my potatoes and carrots, didn't have peas. My adult child and her kids dropped by and she was so excited when she saw I had made "chicken & dumplings". She took some home. Next time I'm gonna try your dumpling recipe. This time I cheated and used Bisquick, my reliable go to mix. Not sure I'd use the parsley though, I like them plain. BTW, I used 5 huge chicken thighs, skinned, which I cut up into thirds after they were cooked,then returned to pot with bones. (we like actual pieces of chicken) (more flavor) AGAIN, MAHALO!!!!

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V.Naehu808

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

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Reviewed: Jun. 16, 2009

i liked this recipe because the dumplings were homemade. to save money, i am always looking for recipes that are made as close to "from scratch" ingredients as i can get.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 4, 2009

These dumplings took me back to my grandmother's kitchen. Very, very delicious. Thanks for the recipe.

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elysian27

Cooking Level: Intermediate

Home Town: Emory, Texas, USA

Living In: Saint Martinville, Louisiana, USA

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Reviewed: Apr. 10, 2009

This was very good. I used chicken broth instead of water. Also thickened the broth in the end just before I dropped the dumplings in. I used cold milk and flour shook up, then stirred in a bit at a time until I got the consistency I was looking for. We ate it with spoons so we wouldn't miss a drop of the delicious sauce. this is the only recipe I need to use from hear on. Loved it.

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PeggyM

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Mar. 26, 2009

This stuff is incredibly flavorful. The dumplings are super soft and fluffy, and are the perfect topping to this stew. I used boneless skinless breast and thigh meat and it was perfect. It was a little time consuming but well worth it. This is definitely going to be my go-to recipe for chicken and dumplings from now on!

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SheRa

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Reviewed: Mar. 19, 2009

Awesome recipe! First time I made dumplings ever! I used corn instead of peas and made it on the stove top insead. It turned out awesome. There was no left overs!!

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