Reviewed: Apr. 23, 2012

Great recipe!

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Reviewer:

Sandybells

Reviewed: Feb. 12, 2012

D'best for sure! My family can't get enough of it.

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Reviewer:

NO2JROF4

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Brownstown, Michigan, USA

Reviewed: Nov. 27, 2011

the flavor was great...but i am one of those who was looking for the silver dollar size thicker chewy dumplings, so thats how i made mine...also i had to add quite a bit of flour to thicken it up but aside from these 2 issues everything was wonderful

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Reviewer:

thehappyglutton

Reviewed: Nov. 9, 2011

This is an amazing recipe! My whole family loved it. I made a few minor changes and will possibly make a few more next time as well. When I made my stock, I sauteed the chicken and the veggies a little before adding the water so I can get as much flavor as I possible. I added a carrot and a bay leaf when making the stock. When it was done, I strained the stock to removed all the cooked veggies. I cut up more carrots, celery and onions and sauteed them a little to bring out the flavor, then added the stock back to the pan. I also added flour to the stock as others had suggested. Next time I will make sure to cook the stock the day before and refrigerate so I can skim the fat off and possibly add Sage to the dumplings as someone else had suggested.

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Reviewer:

Erica M

Cooking Level: Expert

Reviewed: Sep. 10, 2011

Was ok... I added whole peppercorns to the stock while boiling...a recipe I will use to fall back on when I don't have cream of chicken soup, otherwise I will use a different recipe on this website that calls of the cream of soup. Thanks

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Reviewer:

Erica_Farr

Cooking Level: Expert

Living In: Olean, New York, USA

Reviewed: Jul. 27, 2011

This is now my house recipe. I do add some extra spices to the dumplings, poultry seasoning, and paprika, garlic salt, pepper. that sorta thing, but very good. And I also use this for turkey as well.

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Reviewer:

Jennifer

Reviewed: Jul. 7, 2011

Lol how many times will my review get edited? As a person from the south and has grown up on chicken and dumplings, all I can say is the good reviews on this recipe have to be from people used to eating chicken n dumplings from a can. It's truly awful.

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Reviewer:

Amanda

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Lebanon, Tennessee, USA

Reviewed: Mar. 26, 2011

These remind me of my grammy's chicken N dumplings God rest her soul. Delicious my little cousin tasted these she said they are the best she ever tasted, she never got a chance to eat grammy's (so this is a taste like our grammy's.) Anyway i'm now a vegetrian now so i'm going to add tofu in the place of chicken and use veggie broth, will let you know how that came out.

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Reviewer:

TAMI

Reviewed: Feb. 13, 2011

I have been making dumplings for years. My family was dissapointed in this recipe as well. The dumplings had nothing special going on, and the broth was lacking flavor. I'll stick with my Betty Crocker page 81 Dumplings and then I make my own broth with lots of flavor. I add parsley, sage and poultry seasoning to the dumplings .

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Reviewer:

Anita Martin

Cooking Level: Intermediate

Reviewed: Feb. 8, 2011

This recipe is northern-style southern cooking. LOL. Too much liquid, not enough dumplings and no peas and carrots. If you double the dumpling mixture, debone the chicken (hello, who leaves bones in chicken and dumplings?!!) and add peas and carrots, you might have something edible. I also like to add a little chicken bullion or a can of cream of chicken and 1 potato cut in small pieces (so there is something there other than broth). I'm from the far south and our chicken and dumplings is so thick it will stand on your fork. (Well, perhaps an exaggeration, but trust me it is very thick.)

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