Reviewed: Oct. 4, 2009

This is a good recipe to start with, but it does need a little tweaking. I added peas and carrots, but I wish I'd added some garlic. I will next time. I found the dough to be a little sticky. I had to work a good amount of flour into it to be able to pat it out and cut it. The directions don't say how thick to roll the dough. I rolled mine to about 1/4 inch. These remind me more of homemade noodles than dumplings, though. Next time I will cut the liquid to 1/4 cup and roll them thinner. Thanks for a good base recipe (that doesn't use cream of something soup...) :)

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jun. 9, 2009

Agree with other posts - dumplings were thick and rubbery. The broth was bland and requires a whole lot of something else. Also, the directions were inconsistent and confusing.

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Chef Boy R Keith

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Apr. 9, 2009

I added spice and baking powder to the dumplings, but they were still too thick and rubbery. The flavor of the broth was good (although I added cayanne pepper, seasoning salt, and carrots), but I MUST continue looking for a better recipe for the dumplings, which were OK, edible, but disappointing.

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Heather M

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

This turned out pretty good - the dumplings were great (love me some flat dumplings!) I did add carrots and some thyme. I also used homemade stock instead of bullion that was in my freezer and needed to be used up. Thanks for the dumplings!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Oct. 19, 2008

This is as good, if not better, than the same-named dish a that barrel place!! My kids had a great time making the dumplings, which they cut with a pizza cutter. I use whole chicken breast tenderloins, and I cut down the amount of cornstarch. And when the kids don't want the celery & onions IN the final dish-I just cook the chicken with those things cut in half so they can be fished out easily before adding the dumplings.

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Dee Alexander

Cooking Level: Intermediate

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Reviewed: May 21, 2008

I followed the recipe...the chicken was great....the dumplings were horrible. They didn't "fluff" up at all....actually they became dough bricks that sunk to the bottom. I recommend the chicken portion..although I did add fresh garlic for flavor....the dumplings were hard and heavy. I will make the chicken part again, but will use a different dumpling recipe.

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Tonysgdbg

Cooking Level: Expert

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Reviewed: Feb. 10, 2008

I think this recipe has the best ingredients for a light and fluffy dumpling. The dough should be just past the sticky stage (does that make sense?) and should feel soft. I hand shred my chicken and make short strips of dumplings. Remember, you need a lot of salt and pepper to make this dish, but I know some Louisiana folks who add some creole seasoning for some kick!

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JacToo

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

I should have paid more attention to the previous review and added baking powder to the dumpling mix. Dumplings were chewy blobs. I wanted to follow the recipe as it was written. My only change was browning the chicken pieces in the pot first to add a little extra flavor. I need to find a recipe that does not call for a mix as I am not in the States & don't have access to most premade mixes & soups. Oh well.

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Rolling Alaskans

Cooking Level: Intermediate

Home Town: Auke Bay, Alaska, USA

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Reviewed: Sep. 23, 2007

Isn't there an error in this recipe? I expected it to have baking powder in the biscuit dough. The dumplings were heavy without it. I think it should be added in.

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California Mom

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Reviewed: Jul. 24, 2007

This recipe was awesome! I had never made homemade chicken and dumplings before, and this recipe was easy, and wonderful! I did have a couple of problems that I had to change though. For the dumplings, 2 cups of flour was not enough, the dough was way to sticky. I had to add an extra cup. Also, I used roughly 10 cups of water, and 8 buillon cubes instead of 4. I didn't use parsley, I used thyme and added garlic powder as well. In the end when I thickened it, I used milk instead of water. My husband and I both loved it, I will definitely make this recipe again.

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AMBEREP

Cooking Level: Expert

Home Town: Mount Pleasant, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: May 12, 2007

A fantastic "down home" chicken and dumplings recipe that's easy enough for a beginner! At the suggestion of other reviews, I added a quarter teaspoon of sage and thyme and omitted the parsley... it turned out perfectly!

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MommaBear

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 12, 2007

This is great!

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Christina

Cooking Level: Expert

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Reviewed: Dec. 21, 2006

I have tried to make chicken and dumplings a million times and the dumplings always tasted like a clump of dough. This recipe has been a Godsend! I highly reccomend this recipe if you have trouble with dumplings.

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sharriyw

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Reviewed: Dec. 18, 2006

My whole family really likes this one. The only change I make to it is to add a couple of bay leaves to it and sometimes double the amount of dumplings.

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KILLASHANDRA

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 3, 2006

Good recipe. I used less H2O and added sage and poultry seasoning to the broth as one review suggested. I also used whole wheat flour and added 1 cup of sliced carrots for the kiddos...the family enjoyed the meal! Thanks!

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lemonleaf

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Reviewed: Aug. 17, 2005

This was about as good as one could possibly ask for in a low fat chicken and dumplings recipe. The wife and I both loved it. As for the amount of water used, I filled an 8 quart pot about half way up with water then added the chicken, celery, onion and some poultry seasoning after it came to a boil. That worked very well.

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Finnigan

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Reviewed: Aug. 13, 2005

GREAT, I didnt have any cerlery so I added a can of cream of celery and some cerlery spice to it and it tasted great. Plus I cooked the chicken before I added it and it shortened the time to about 30 minutes.

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Rachel

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Reviewed: Apr. 20, 2005

Decent recipe but with a few holes. I wasn't sure how much water to simmer the chicken in or when to put in the onion. I used the directions for the bullion (1 cube for 1 cup of water) but was disappointed with how salty the finished result was.

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ALISONLOU

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Reviewed: Feb. 24, 2005

This was really good my children loved it, even the very little ones. It was so rich you would never think it was low fat. I will be makeing this again.

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Apr. 11, 2004

Just like my mother used to make. With rolled out dumplings cooked in a wonderful stock. No short cuts to goodness here...outstanding!

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MR. YO

Cooking Level: Expert

Living In: Rutledge, Pennsylvania, USA

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Chicken and Dumplings IV

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