Reviewed: Mar. 6, 2012

It is a brilliant recipe. Now, I know it's kind of common sense, but needs to mention that you need to stir WHILE putting in the dumplings. When I made it, they all stuck to the bottom of the pot and became a mush. I was able to save it and give them shape. Just thought it needed to be mentioned. :] Still an awesome recipe. Will be using this from now on.

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Reviewer:

koradregamore

Reviewed: Mar. 6, 2012

Like many other users, I referenced the recipe primarily for the dumplings, and I have to say I was pleased. I did other things with my recipe that made the dumplings cook longer, but even after that (and sitting on the stove waiting for my husband) they never got water-logged or fell apart like most more "biscuit"-type dumplings. They were delightful in a recipe like this, and I look forward to trying them in other soups and stews.

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Reviewer:

Robin J. Sky

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Herndon, Virginia, USA

Reviewed: Dec. 18, 2011

My family hated this recipe. As a matter of fact, they would not even eat because it was all they had...this does not happen often. I was so disappointed.

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Reviewer:

sucker101

Reviewed: Nov. 29, 2011

I am only rating the dumplings as I was looking for a recipe similar to my Ukrainian grandmothers. I had already made a soup base from scratch but the dumplings were amazing! Had tried other versions (more like biscuits) and it was not what I was looking for. My kids each ate two bowls of the soup as they LOVED the dumplings. Will definalty make again and will try the soup next time I do a roast chicken.

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Reviewer:

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Reviewed: Nov. 13, 2011

I really like how the dumplings turn out. I never get to make the broth the same way twice though because my family uses this as a one of those "in a pinch" recipes when we really really need to go shopping.

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Reviewer:

HisRed

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Valdosta, Georgia, USA

Reviewed: Nov. 2, 2011

I am rating the dumplings here, as i make my own version of chicken soup, but the dumplings are AMAZING!!! One important note - the amount of dumplings to soup is way off. next time i will make 1/4 of the amount, it's simply way off in calculation. make sure you make tiny little dumplings, they are very hearty and dense, but i liked it that way.I also used butter instead of oil, and chicken stock instead of water, that might have improved the overall result. I will use this in my chicken soups now instead of any pasta / grain. My husband and father thought it was AMAZING, me too. Thank you so much for the recipe. will be making this again THIS same week, that good!

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Reviewer:

earth_girl

Home Town: Palmyra, New York, USA

Living In: Greece, New York, USA

Reviewed: Oct. 3, 2011

These dumplings are great - just the way I like them (dense and heavy). My husband prefers these over noodles now in my chicken (formerly noodle - now dumpling) soup. He loves them. My only change was to add a little bit of paprika to the flour. Thanks!

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Reviewer:

Jessica

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Cooking Level: Intermediate

Home Town: Neenah, Wisconsin, USA

Living In: South Lyon, Michigan, USA

Reviewed: Jul. 28, 2011

This was really good. I followed the directions to a tee and it was delish! It took a while to make, but was definitely worth the wait. I made the dumplings about nickle sized and that worked out really well. There was a LOT of dumplings, though. If you don't like as many dumplings then I suggest halfing the recipe. I also added ramen noodles :o)

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Reviewer:

MrsBrill07

Reviewed: Jul. 14, 2011

Just rating the dumplings. They are very easy and you do not need to be too precise. I use the broth from the chicken instead of water, and I skin the fat off the top of the broth and use that instead of olive oil. I scale the recipe down for two people and it makes enough for my husband and I to have dinner and lunch the next day. To make the base I just use onion, garlic, chicken, bay leaf, salt, and pepper. I do not use cream of anything soup.

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Reviewer:

32826

Cooking Level: Intermediate

Home Town: South New Berlin, New York, USA

Living In: Orlando, Florida, USA

Reviewed: Jul. 8, 2011

This was amazing!! I omitted the allspice, basil, season salt and cream of chicken soup though. I did use everything else and added a couple cubes of Knorr bouillon to the chicken while cooking. For the dumplings (per another reviewer) I used 2 cups reserved broth instead of the water but otherwise I followed exactly the flour and seasoning. Omg it is so delicious! The dumplings are tender and a little chewy (perfection), the chicken and soup was very flavorful and it thickened up nicely. My family LOVED this dish! My husband who normally doesn't eat alot of chicken (and hates dumplings) had several bowls lol and my three teenagers had multiply servings as well. Who can ask for more? :D This is definitely something I will make again and again. Thank you so much for sharing!

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