LOL! These are the best! This is a Southern recipe adapted from German immigrants. They should be more like thick, home made egg noodles than those awful 'wet biscuits' they call 'dumplings' up north. They should tender, so if you got rubber, they were too big/thick, overworked, overcooked or some of all of that. [If you had a 'wet bucuit'{gag!} on your mind, you can see how that could happen.}

excellent and simple, an elegant combination!

Yuck!!!!! I wished I had read all the reviews. Luck my seven yr old will eat any chicken and dumplings. They taste like wet quiche. I usually make dumplings with shortening, but I was out. I thought I'd try a new recipe. Do not try this one unless you really like egg taste.

Awesome! I just wish I hadn't substituted whole wheat flour (I used about 3/4 cup, the rest white). Also, I have never made dumplings before and wasn't really sure how big to make them; I think mine (at about 1-1/2--2 inches) were too big, as they were dry in the middle. My 4-year-old loved them anyway, and so did picky-eater boyfriend, so, Awesome!

This is a good basic recipe, however the dumplings are not really that good. I made it a second time and used bisquick for the dumplings and they were fantastic.

YUCK! I found the dumplins rubbery and lacking flavor...I then added some poultry seasoning and pepper to the mix....finding that the orig recipe for the dumplins was too dry and hard, I added a bit of milk as suggested by another rater....improved it a bit...consensus among the 3 of us....2 liked it, I didn't and won't try it again. still too rubbery.

definently not like my mother used to make coming from a southern family I tried this recipe and it turned out ok however the dumplings needed a little sprucing up

I have been making these dumplings for years. I grew up on them and my whole family love them. I use these in potato soup.I do however make other kinds of dumplings. The flavor in this recipe was great. LOVE IT...

After following the receipe to a T, I thought I was going to have to throw the whole thing out. I thought out removing the dumplings and making them from another receipe, but changed my mind. When it says make the dumplings small, it means...make them pea size! These were the worst tasting dumplings I have ever tried. I then added a chopped up onion, some poultry seasoning, chopped garlic, parsley, lot of salt and pepper. I continued cooking them on low for another hour. The flavor got better on the soup part, but the dumplings are something to be desired, unless you like hard rubber. Blah! Can biscuits make better dumplings. If this family grew up beleiving these were dumplings, they would think that they had died and gone to heaven if they had the real thing. Sorry, never again. Renamed: Chicken Soup with rubber droppings.

I used some herbs to flavour the chicken stock with. Some fresh rosemary and a couple bay leaves which I then strained out when I took the chicken out. I wanted a stew not a soup so I ended up thickening this and it turned out really good. I also used a different dumpling recipe since I was worried the dumplings would be tough because of what the other reviewers said. But the flavour was excellent and I would use this recipe as a base again.

After a separation from my wife of 14 years I've had to start cooking and like any man I take the easy way out lol... This recipe was so simple for me and it turned out fantastic... I noticed the dumplings were way too dry after adding all the eggs, maybe large eggs would of been better, but I only had 4 eggs, so I substituted another egg with a 1/4 cup milk and added two packs of chicken gravy mix instead of the boullion cubes turned out fantastic... I've made this meal 4 times now and every time it's been a success for me....

more like chicken and rubber

Simple to make. Very good!!!

I agree with most of the other reviewers; I did not care for this recipe.

the dumplings arent really dumplings theyre bloater flour blobs.

Everyone in my house loved this! I used baking mix dumplings instead and it turned out great. Good comfort food.

Followed the recipe exactly and for some reason the dumplings did not cook right. The dough was soft on the outside and dry and crumbly on the inside. Thanks though.

This is an excellent recipe. But, I'm fortunate I have been making these dumplings forever. Old family recipe with stew for me, but I hate stew meat. When making these dumplings, I work the opposite, I have the eggs in the dish and keep adding flour to the egg. It MUST be the perfect mix or they do not come out correctly, but trust me once you get it, they are the best, much better than oven roll dough. When you are mixing these, you take some mixture onto the spoon, if it falls off quickly, add more flour, until the mixture almost needs a push with your finger to get off the spoon into the hot broth. When you add it to the broth, if it explodes, the mixture is too wet. Give it another try....this is a great recipe, you will enjoy Lana's family treasure.