Chicken with Herb Dumplings Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 28, 2014
This recipe is the way I make my chicken & dumplings. Always brown the chicken & keep pieces whole. I always make my chicken stock the day before so I can skim off all of the fat. You need A LOT of stock/broth. This recipe & method is one of the better ones. If you debone the chicken you actually end up with a dumpling soup.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

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Reviewed: Nov. 22, 2011
delicious!!!! my husband and son loved it!
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Reviewed: Aug. 30, 2011
Very simple & tasty chicken and dumpling recipe. I used boneless and skinless thighs and breast because that is all I had. It was a little too salty to my taste so next time I will use reduced sodium soup. I will definitely make this again on a cold winter night. Thanks for sharing Caryl!
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Reviewed: Dec. 1, 2009
I didn't have baking mix, so used 2 cups of flour, 3 tablespoons butter, 1 teaspoon salt, 1 teaspoon baking powder, and 1 egg. Used milk and chicken broth until the right consistancy was achieved.
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Lake Waynoka, Ohio, USA
Reviewed: Sep. 3, 2006
Very good!
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Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA
Living In: Orlando, Florida, USA

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