This is my favorite chicken and dumplings recipe! My mother in law requested it again for dinner tonight. I've made a handful of times and found ****the best way to work the dumplings**** is to put it all into a gallon baggie & cut off the corner. Then, while squeezing it out over the boiling broth, use a butter knife to cut of bits, dipping kninfe into broth when needed to slicken it back up (easiest when I can get my hubby to hold the bag and I work the knife - its really a snap that way). I cook them longer than called for. No cream soup, just thinken with cornstarch/milk mixture. Dumplings also turn out best when I use broth instead of water, vegetable oil (for some reason it tastes better), and add some poultry seasoning and parsley like another reviewer suggested.
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This is my favorite chicken and dumplings recipe! My mother in law requested it again for...