Reviewed: Dec. 20, 2010

This was almost too easy to make! I followed some of the suggestions of other readers, however, you can really adjust it any way you want it. This one's going in the recipe box.

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Reviewer:

ladyjake5

Reviewed: Dec. 17, 2010

This was sooo good. I cook from scratch quite a bit, but had never made chicken and dumplings. My husband is the dumpling fan...not me. The only changes I made was using poultry seasoning, subbed fresh cut carrots and I more than doubled the broth. I still felt like I could have tripled it and this was for three people and a toddler. My dumplings turned out quite gummy, but maybe I didn't let them simmer long enough for their size. Another recipe says by adding some cornmeal to the dumpling dough solves this issue. Might have to try that some time. I also browned my chicken and used on the bone in chicken breasts. Then removed the meat and shredded it. I was a little unsure if this was going to be good. It looked like dirty chicken soup until I added the dumplings. All of a sudden it looked thick and tasty. Everyone liked it and I have to be super careful with my teen and husband. Definitely adding this in my regular rotation.

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Reviewer:

Chellebelle7377

Cooking Level: Intermediate

Reviewed: Dec. 7, 2010

Easy, tasty and filling recipe. I subbed chopped cooked chicken for chicken breasts and added them last.

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Reviewer:

Rebecca G

Reviewed: Nov. 17, 2010

I doubled this recipe and added a can of Cream of Chicken soup... and it was SO good! This is definitely entering my dinner rotation!

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Reviewer:

LLCOUG

Reviewed: Oct. 12, 2010

Not EASY by far

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Reviewer:

sgtcliff

Cooking Level: Intermediate

Reviewed: Oct. 5, 2009

Just average. Not great. Not horrible though. It was a good recipe to use my leftover roast chicken for though.

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3 users found this review helpful

Reviewer:

mrsjez

Reviewed: Jul. 13, 2009

This was a delicious dish of chicken and dumplings. Mine came out a tad dry and next time I'll add a bit more chicken boullion. Otherwise, it was perfect and easy!

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Reviewer:

HeavenleeKid

Cooking Level: Expert

Reviewed: Oct. 9, 2008

This recipe was very good. I used Bisquick dumplings, they are easier and sooo good! Make sure that you let the soup cool a little before serving.

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Reviewer:

FatDave

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Aug. 28, 2008

My boyfriend loved this recipe,(myself not so much but I think its just more a matter of taste.) It looked and smelled delicious. I had to change the recipe just a little because I didn't have any sage so I substituted savory. I added a half can of water to make sure there was enough sauce to cook the dumplings in. Also always be careful with how much milk you use when making pastry-type dishes because you should be able to roll the dough out and knead it to make it tender and fluffy and I definitely didn't have to use as much buttermilk as the recipe called for. For those of you who don't have buttermilk the standard substution is for every cup regular milk one Tablespoon lemon juice and let stand for a few minutes before using. Very good recipe but I won't be making it again simple on a matter of preference (I hate not liking what I cook no matter who else does like it.)

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3 users found this review helpful