Reviewed: Nov. 5, 2009

Great recipe! All I did was triple the water and add more veggies (green beans, yellow & red pepper, broccoli) to up the nutrition factor and it turned out so well! Even my most critical friend loved it and took leftovers home.

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Seanalee

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Reviewed: Nov. 1, 2009

mmm I made this for the second time today and I love the peppers and tomatos in it. The sage is perfect to season it. I had to use a difffrent dumpling recipie because I didn't have a biscut mix. This is a delicious recipie.

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lazerclaire

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Reviewed: Sep. 28, 2009

I followed the recipe as written but the result came out way too salty and did not include enough broth/liquid. My chicken was half the size and there was barely enough liquid to cover the contents in the pot. The water should easily be doubled, and even tripled, from the current 3 cups. With adding more water, I would add maybe 1 or 2 more bouillon cubes but no more than that. I am willing to try this recipe again because I love the herbs it calls for. It has potential. (Note: I did not include the dumplings, so my rating is based solely on the stew part.)

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Madame.D

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

Good but too salty. That could be me thinking I needed to add the condensed chicken broth at the end. Regular broth or low sodium broth would have been good.

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JENNHARJE

Cooking Level: Beginning

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Reviewed: Jul. 16, 2009

Delicious. Omitted the carrots since I didn't have any on hand, but otherwise made as written. The entire family enjoyed this. We'll make again as a way to use leftover chicken.

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 24, 2009

Excellent recipe! I omitted the green pepper and tomato but otherwise followed the recipe as written. Probably the best chicken and dumplings I've ever made. We ate until we were stuffed! Will definitely make again!

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COGRANDMA4

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Reviewed: Jun. 16, 2009

Ok I simplified this to fit my tastes.. First i ommitted the green peppers and tomatoes, just doesn't fit for me. I used 5 cups of broth/water & boullion so that it had a bit more gravy. I deboned my chicken and added it to the broth before dropping the dumplings. Also, to make the gravy a bit thicker I added a heaping tablespoon or so of the bisquick mix and just mixed with some water and threw it in to thicken up the sauce. I just used tried and true bisquick for my dumplings, 2 1/4 C mix and 2/3 cup of milk and spoon drop them into the broth. This is my go to recipe with the small changes I made....this is the real deal. I can't believe people on this site love the slow cooker version of chicken and dumplings so much. To me the taste of that is bland and the dumplings are slimy and doughy. This is the homemade style I grew up on and worth the time. Thanks for the recipe!

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Mar. 7, 2009

Great flavor! Delicious! I made a few changes to the dumplings. I forgot to add the pepper to the dumplings and I left out the parsley because my husband is not a fan. I also cooked the dumplings a little longer than the 5 minutes. Will make again!

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Rebecca

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Reviewed: Jan. 26, 2009

i followed this recipe exactly, except I substituted 4 large chicken breasts (2 whole) instead of a whole chicken. This is a delicious recipe. My husband loved it!

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d-schu

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Reviewed: Jan. 2, 2009

This is very good! I usually only add the vegatables that I have around the house, but the spices are just perfect!

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Kristin

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2008

I was excited to try this recipe, but it just ended up frustrating me. I followed it exactly, but there were some missing steps. First of all, it says no where in the recipe when to use the chicken broth. I ended up putting it in, in the beginning. Also, the dumpling recipe didn't work at all. I ended up with a soupy, pancake consistency. I had to add more mix until I could make it into "balls". The recipe didn't say what size balls, and once I dropped them in they poofed up so much that they overtook the meal. I ended up adding some flour to thicken the soup up as well as some cream, plus a lot more seasonings. It was thin and bland. In the end it was OK, but not worth the fuss. My main problem with this recipe is the poor directions. Won't make it again.

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Chef Jillie

Cooking Level: Intermediate

Home Town: Stacy, Minnesota, USA

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Reviewed: Nov. 14, 2008

This soup turned out fabulous. Most likely the best dish that I have ever made. I added a few extra cups of water and that was the only change, amazing!

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kelsey

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Regina, Saskatchewan, Canada

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Reviewed: Nov. 9, 2008

I gave this a four star because it needs some modifications. Much easier to use boneless skinless chicken breasts, simmer in 1 inch water until done. Or cook the whole chicken seperately and add the meat, rather than trying to debone the meat after the whole thing is made. Needs more water broth also. Mine became very dry. Used 4 chicken bouillion cubes and 5 cups water and was still too dry. Didn't use can of broth however. Made without the tomatoes and pepper and instead added frozen peas, personal preference. The dumplings were absolutely delicious though. Very very very satisfying. Don't think the left overs will last very long.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Sep. 27, 2008

This was excellent! I used four thighs and did not use tomatoes or bell pepper. Added frozen peas at the end. YUMMY!!!

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angela

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Olympia, Washington, USA

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Reviewed: May 19, 2008

Made it according to directions and it was fabulous.Was even better the next day.

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gina raymond

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Reviewed: Feb. 25, 2008

AWESOME! In the past, my husband has complained that the chicken & dumplings were bland, but these were very flavorful! I followed the recipe exactly but to save time, I used canned bisquit dough. I will make this one again and again!

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ForneySAHM

Cooking Level: Expert

Living In: Forney, Texas, USA

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Reviewed: Feb. 21, 2008

fabulous. Only change I made was I made rolled out dumplings...yum!

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angela

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Reviewed: Feb. 21, 2008

Fantastic! Other than reversing the order of steps - I took out the chicken and separated the meat from the bones before I added the dumplings - it was wonderful. Terrific comfort food.

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Linda

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Reviewed: Feb. 11, 2008

This is a great recipe! We loved it! Thank you so much for sharing this. I am always heavy handed with spices and so I increased those quite a bit and next time will cook in a pot with a wider opening to accomodate more dumplings.

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atlgeorgiegirl

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Reviewed: Feb. 9, 2008

Very tasty and hearty dish. The seasoning amount in the recipe seemed very low so I incresed the thyme and rub, I imagine it might have been a little bland otherwise. I wasn't too crazy about the green peppers, I'll make it again with peas instead. Like others noted I removed the chicken and cut up, returned to pot before dropping in the dumplings. It would have been incredibly messy to try to do it after. Next time I'll reduce the amount of time to cook the veggies too, they were a little mushy.

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PAZZOGARVEY

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