Reviewed: Oct. 28, 2008

Dumplings were gummy lumps and had no taste. I tried adding 1/2 tsp salt and 1 1/2 tsp baking powder to flour mixture but did not help. Perhaps I like my dumplings different from the other raters. My husband disliked it also.

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Jo

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Dublin, Ohio, USA

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Reviewed: Oct. 27, 2008

i have been making chicken and dumplings for awhile now..but, i have always used the store bought dumplings..i have been wanting to make them homeade..this dumpling recipe was PERFECT! thank you!

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Katie

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

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Reviewed: Oct. 26, 2008

Excellant taste

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DocHolland

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Reviewed: Oct. 22, 2008

Love this recipe..very close to how I make mine but tried it this way and it was very good.

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Kissy

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Reviewed: Oct. 22, 2008

My family loved it. I did add celery and onion and used the cornstarch instead of the flour.

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Myst

Cooking Level: Expert

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Reviewed: Oct. 15, 2008

Great recipe and easily adaptable to personal taste. I used seasoned chicken broth to replace water,then added leftover rotisserie chicken, carrots, peas, mushrooms and onion. I thickened the mixture with skim milk and flour instead of water. Love the dumplings!

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Karen

Cooking Level: Intermediate

Living In: Everett, Washington, USA

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Reviewed: Oct. 4, 2008

I was looking for a recipe to recreate what my grandmother used to make when I was little. I used chicken broth instead of water, and added green onions, carrots, parsley, and celery. Turned out amazing, and I couldn't be happier.

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Heather B.

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

Very tasty, but I made a few adjustments, reason for 4 stars. I cooked the chicken in chicken broth. I didn't add flour and water to the soup because the dumplings thicken it anyway. Also, I mixed chicken stock instead of milk to the baking mix so the dumplings would have a chicken flavor. My family enjoyed it.

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KIM20

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Sep. 29, 2008

Absolutely wonderful recipe! The only changes I made were: I boiled a whole chicken (covered completely in water in a stock pot) with carrots and a 1/2 white onion-wedged (I did not have celery or else I would have used this as well), seasoned liberally with Salt, Pepper Garlic Powder and Poultry seasoning. Boiled for about an hour, then followed recipe completely except I had to double the rue in order to get the soup to have a thicker consistency. It still wasn't as thick as I would have liked, but it was WONDERFUL!! Next time, I am probably going to double the dumplings, though. They were so good and reminded me of my mom's cooking while growing up in Texas! Thank you for posting this recipe!

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Kathy

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Reviewed: Sep. 24, 2008

Excellent recipe. Did use chicken stock and some chopped onion, carrot, and celery. First time making chicken and dumplings and it came out just wonderful. There were no leftovers and can't wait to make it again! Thank you for posting.

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leela

Cooking Level: Expert

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Reviewed: Sep. 3, 2008

VERY GOOD!!! Made exactly as recipe stated! Big hit at my house.

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MISTYCLOUD

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Reviewed: Jul. 3, 2008

I have been making chicken and dumplings for years, and until my husband ate mine he swore he hated chicken and dumplings, but now loves them. Today I decided I wanted to try it someone elses way. While I think they are great, I know my hubby will not eat them. The dumplings are way too doughy. I always make a regular biscuit dough, roll out pretty thin (maybe 1/4 inch thick), and cut my dumplings into squares. That way does not leave you with a raw dough taste. Also I use canned broth with poultry seasoning, white pepper, and onion powder. I always cook my chicken, then take it out, do the dumplings THEN add the chicken back to the pot. While I think this is a good recipe, I don't like the baking mix part of it.

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Mary Kate

Cooking Level: Intermediate

Home Town: Rockwood, Tennessee, USA

Living In: Lancing, Tennessee, USA

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Reviewed: Jun. 17, 2008

this is a great recipe to make. I added garlic, carrots, thyme and bay leaves for extra flavor. really delicious!

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clowngrrl

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Reviewed: May 2, 2008

This is a wonderful recipe. The only thing I did different instead of water I used chicken broth. This was the best chicken and dumplings I have ever had. My daughter loved it and she is a very picky eater. Thanks for sharing!

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missy

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Reviewed: Apr. 30, 2008

Definetly use broth instead of water and bullion. I used dark meat (personal preference). With the broth 5 stars, without only 4 stars.

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ANASYRIA

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Reviewed: Apr. 26, 2008

Great recipe for quick Chicken and Dumplings, only thing is the dumplings would've been better rolled out and cut into squares instead of clumps. Other than that we loved it!

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MVL

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Shaker Heights, Ohio, USA

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Reviewed: Apr. 18, 2008

As everyone else mentioned - I used broth instead of water. Much better flavor. I added in some cut onion, celery, peas and carrots. Great easy recipe.

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Laura

Cooking Level: Expert

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Reviewed: Apr. 9, 2008

This was really good, and my family loved it. I've tried to make dumplings before, but they've never turned out. This time, perfection! Like many others here, I also used chicken broth instead of water. I added frozen mixed vegetables and simmered them for a couple of minuteds, added cut-up leftover roasted chicken, sage and marjoram, but otherwise follwed the directions here for the thickening and the dumplings. There was plenty left over so we had it again the next night and it was still delicious! Thanks!

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A.S.G.

Cooking Level: Expert

Home Town: Columbia City, Indiana, USA

Living In: Madison, Connecticut, USA

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Reviewed: Mar. 18, 2008

This was very good ! I also used chicken broth to cook the breasts ( I always do sub broth for water). I did add a carrot, and celery and onion while boiling breasts and cooked 30 min. Shredded chicken and continued with recipe. Thanks for a wonderful recipe ! YUM!!!!

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PATTI2222

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2008

I was sick last month and all I wanted was my mother's chicken and dumplings, but didn't have the recipe. My husband found this one and it was even easy enough for him to make. We also used broth instead of water, we also used milk instead with the thickening. We added celery for a little more flair too. But the dumplings them selves are great, you must try it.

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