Reviewed: Dec. 30, 2011

I upmost agree that it is nice to find this recipe that does not include condensed soup or anything of the sort... Trying to find a recipe as close to my grandmother as possible and this is it! Thank you for sharing!!

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ambrosiabebe87

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Cooking Level: Expert

Home Town: Oakdale, Louisiana, USA

Reviewed: Mar. 14, 2011

When I was growing up, chicken and dumplings was my favorite dish at school - but instead of actual dumplings, they had pasta noodles. Unfortunately, this experience has colored my opinion of this soup. While I absolutely thrilled with how the soup turned out, I wasn't too thrilled with the dumpling portion of it - it was too bland for my taste.

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Hungry_Asian

Cooking Level: Beginning

Reviewed: Jan. 31, 2011

This is a great traditional recipe! Easy and delicious. I was looking for something that was easy but wholesome! Thanks for this great recipe!

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Dianna

Reviewed: Sep. 6, 2010

I thought this recipe was great i add chicken broth to mine as well but this has very good flavor

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I heart cooking :)

Cooking Level: Intermediate

Reviewed: Nov. 17, 2009

Oh my! I am a southern girl who loves chicken and dumplings. Now that I am on my own, I crave them sometimes and don't have mom or granny to make them. This was sooo super easy (easy enough for a weeknight!) and delicious. I know granny spent all day on hers, but why if I can make them any night of the week? Plus, I had EVERYTHING on hand. I used fat free sour cream. And, I measured out how much water I put in my pot. My pot took about 10-11 cups. So, I added 10-11 bouillon cubes. After the bouillon dissolved, I used 1/2 c of that for my dumplings. I used the seasonings to taste, but with all the chicken bouillon, it didn't take much of everything. I also added a little garlic powder, used celery seed instead of celery, and used a little thyme. Since I don't like mine too thick, I made 1/2 of the cornstach mixture, but only used 1/4-1/2 of it. They definitely thicken even more on cooling, and stay a little thick after reheating the next day. Thanks so much for making a delicious childhood favorite a possibility for a busy, working, student far from home!!

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MrsPedroza

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

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

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

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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Cooking Level: Expert

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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