This is the first time I've ever bothered to rate a recipe here, but this one deserves another 5-star vote. The changes I made, with one exception, don't really make a significant difference, but I'll include them for reference: I omitted celery since I did not have any, I omitted peas because one of my children won't eat them (I sub'd corn instead), I used home-made broth and leftover rotisserie chicken, but the biggest change was the amount of liquid was AT LEAST doubled, using a combination of the broth plus water with bouillion added. I can't imagine what it would have been like with only 5 cups of liquid! The end result? A meal that all five of us thoroughly enjoyed (including my extremely picky 9yo son), and a new favorite that will serve us well for both a tasty meal anytime, but especially a cold-weather, comfort food, easy to prepare kind of dinner, too.

Kids loved it! I used chicken breasts which I pounded super thin. Sliced it up and boiled it in the broth. Definitely a keeper! My husband liked it too, the dumplings were awesome - so much better than canned biscuits! If you like comfort food you'll love this one!

This was excellent! The only change I made was using chicken breasts. I did mine in the slow cooker: Cooked frozen chicken with diced onion and chicken broth for 3-4 hours on high. Shredded chicken and returned to the pot with vegetables and spices for about an hour. Then dropped in dumplings and replaced lid for about 45 minutes. All ready to go and absolutely delicious! Thanks for a great recipe.

My first time making dumplings. Never really ate them before but I will now! Light and fluffy. OMGoodness this is delicious! I added broth instead of water and a few different minor spices (personal preferences) but otherwise followed recipe. Added some leftover turkey too. Really easy to follow, and will become a family favorite! Thanks!

I love the dumplings for this, but I don't like how thin the soup comes out.

This is one of my new favorite recipes. I use chicken breasts instead, cooking them beforehand in a little olive oil and herbs. Then I add them all together with veggies and cook as directed.

I thought this recipe was good, light, and fresh-tasting, especially for comfort food. My husband says he prefers the version I make with condensed chicken soup. I used a few boneless chicken breasts and chicken broth in place of the water and salt - just boiled the chicken in the broth, chopped it, and went on with the recipe. Adding the dumplings "creams" it up a bit (although still not to a gravy-like state some may be expecting). Dumplings typically cook by steaming, so I was a little worried with cooking the dumplings with the lid off at first, but it all worked out.

This recipe is decent, but for me, still needed some tweaking to make it great. To make it easier, I just bought a rotisserie chicken and cooked that in chicken stock for extra flavor (not the water)- took whole chicken out and shredded the meat and returned it to the soup. Also, there is really no need for potatoes in this recipe since dumplings are already in the soup (unless you are a carb-overloader). I used Bisquick dry mix for the dumplings (followed package directions) and they turned out great! Also used fresh thyme and added some fresh parsley, and the juice of half of a lemon. At the end I put some half and half to add a little creaminess and it makes it perfect. This soup is so delicious and it freezes well too!

The tried and true recipe that I've been using for chicken & dumplings for a few years now has officially been replaced with this one. This dish is absolutely delicious! I used chicken breasts and broth because I didn't have the time to slow cook, and other than that no changes. The dumplings were nice and light and the flavor of the sauce was just perfect. Thanks so much Elizabeth!

dumplings were superb.. and so easy!

Yum! I halved the recipe to feed 4, and used 3 cups chicken broth and 1 can cream of chicken. Added 1/4 tsp poultry seasoning, dash of cayenne & garlic powder. I also used 2 frozen chicken breasts cut up. Threw it all in my slow-cooker on high for 4 hours. Added the dumplings (also with a dash of cayenne and garlic powder) for the last 1/2 hour. It was really good! I don't think it could have been nearly as good using just water though.

This was just fabulous! I used chicken stock left over from another meal and cooked the chicken, then the vegetables in that; the broth was lovely and flavorful, and the dumplings were dense without being heavy. I will definitely use it again.

Very good!! Like others I used chicken broth instead of water. I also added TONS of veggies. I think I needed a wider pot for the stew, because some of the dumplings were heavy and not light & fluffy. I think some of them were on top of each other while cooking. Over-all it was very good & will now be added to our winter menu!

Recipe came out very well! I added white wine and dried mushrooms to the stock for extra flavor. Very good.

good recipe. i used boneless breasts, omitted the thyme. my kids asked for seconds, i will add this to my repertoire. thanks for sharing.

The best dumplings ever. The onlychange i made was to use 2 32oz chicken broth. Made for my whole family to eat before watching a nite-time christmas parade was a hugh hit. They said this will be a regular tradition in the family now.