Reviewed: May 20, 2012

SO good. Best chicken and dumplings recipe I've tried!

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Reviewer:

Jean

Cooking Level: Intermediate

Reviewed: Jan. 20, 2012

I absolutely prefer light & fluffy dumplings! I'd lost my buttermilk dumpling recipe and was so happy to find this recipe. Even lighter would be using White Lily self-rising flour with real buttermilk - but these are light enough! I'm not a gummy, sticky dumpling fan - those things are lead in the belly.

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Reviewer:

Kristi

Reviewed: Oct. 12, 2011

The soup itself was delicious but the dumplings were impossible. I followed the recipe exactly and all I ended up with was goop.

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Reviewer:

cnlenderman

Cooking Level: Intermediate

Home Town: Round Lake, Illinois, USA

Living In: Perry, Iowa, USA

Reviewed: Oct. 10, 2011

The dumplings didnt form/stick quite like I thought that would but it didn't matter. It ended up thickening the soup very nicely and the flavor is amazing. One of the best chicken and dumplings I've ever eaten. Will certainly make this again soon.

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Reviewer:

MTCHYG

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Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: May 16, 2011

I only used the first 12 ingredients of this recipe for making my chicken in the slow cooker. This chicken had great flavor and I will definitely use it again! Then used the recipe for Herbed Dumplings from this site since I didn't have baking mix.

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Reviewer:

IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 25, 2011

It came out more like chicken soup. I prefer a creamier chicken and dumplings. I used a can of cream of chicken instead of the chicken base. Also the ingredient list the chicken stock butnot in the directions. Also the dumplings came out tasteless but I am sure it was my fault. I will look elsewhere for another recipe however.

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Reviewer:

jbanzer

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Boise, Idaho, USA

Reviewed: Nov. 1, 2010

I've made this numerous times. I do add more veggies (onions, celery, carrots & potatoes) and extra chicken stock. I never add the tomatoes or the peppers, so I cannot say it is better without them, but to me they seem like they do not belong in this soup. Otherwise I make it as is, other than sometimes adding peas. This is perfect cold weather soup, and makes a big pot that I eat for lunch for days. I never get tired of it! I do use a store bought rotisserie chicken to make my life easier and it makes this soup a snap to make. Very, very good.

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Reviewer:

Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 18, 2010

I have tried many chicken & dumpling recipes and this is the BEST I have ever tasted. I was very sick with some stupid virus, picked up the ingredients, and SICK made this recipe as my grandmother always said, "Nothing makes you feel better like a hot bowl of chicken noodle soup." Yes, I did add frozen egg noodles and substituted buttermilk for milk in dumplings (I bought the wrong darn mix). I made it to work the next day feeling 100 percent better and took leftovers for lunch...everyone in office just "drooled" as the smell wafted through the office! Now I have to bring a big pot to work...

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Reviewer:

lakotabc

Reviewed: Sep. 2, 2010

Absolutely WONDERFUL. I didnt change a thing except that I used season salt instead of table salt. I have always made homemade ckn and dumplings but was looking for something different for a change. I will definitely keep this in my rotation. I dont eat bell peppers but I use them to cook with for the flavor quite often.. I think that was the best part of the recipe! GREAT FOOD

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Reviewer:

misseewatson

Reviewed: Jul. 18, 2010

Good basic recipe. All the issues have been noted by other reviewers. As always I will adjust and make changes to my and our family's tastes! But definitely YUMMY!!!!!!!!!!!!!

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