Reviewed: Oct. 1, 2009

Thanks for the recipe Teresa!

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Dymphna

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Reviewed: Sep. 11, 2009

Great job just like my Grandmothers Southern style dumplings and she was 100% Southern Thank You I changed a few things but that dont matter

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BERSERKER

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Reviewed: Apr. 16, 2009

Great recipe! Tastes just like those frozen egg noodles you can buy at the grocery store!

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mandoerin

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

This recipe is interesting. I had lost my favorite dumpling recipe and could not remember how to make it. So I turned to Allrecipes. In the end, it turned out very good but that was with many modifications. I did not use lemon or bay leaves (my mother would have disowned me). I used chicken bullion cubes for flavor and added minced onion (easier). I also thickened up the sauce and had to use way more water than 1/4 cup in the dumplings. It took more like 1.5-2 cups to turn the flour into a soft, workable ball.

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Melissa

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Reviewed: Dec. 9, 2008

This was really good. My husband loved them and he doesn't really care for chicken and dumplings. I used chicken stock in place of water to boil the chicken and added some celery. I then cooled the broth and skimmed off the fat. I also used some of the broth to make the dumplings. Delicious!

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Gloria

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Greenville, Texas, USA

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Reviewed: Nov. 4, 2008

Yes , !!! Finally a recipe that has brought me very close to my favorite 'Cracker Barrel" restaurant. This recipe was great .I used chicken breasts instead of the whole chicken,I find it easier to work with. I used the chicken broth instead of water in the dumplings& used enough to make a nice soft dough. I threw in a few handfuls of baby carrots while the chicken & broth simmered. I like the sauce on the creamy side instead of broth, so I added a 1/2 cup equal parts of cream,broth & flour and added it at the end . It thickened as it stood. BEAUTIFUL!!!! I cant wait until the kids go to bed so I can sit with the whole pot & a big spoon!!!

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CHRISTINE56

Cooking Level: Expert

Living In: Lynnfield, Massachusetts, USA

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Reviewed: Oct. 23, 2008

i made this last nite and it was really great. i doubled the recipe to make enough for my family and some of my husband's coworkers. i also added some carrots, celery, chopped onion and fresh green beans b/c hubby likes it that way. the only thing that i didn't like was it was more of a soup style than creamy like i'm used to. so, i added some flour and cornstarch w/ a little broth and then mixed it back in. it's awesome!

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jeneelouise

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Reviewed: May 16, 2008

This only needs one change to make it like my grandmother's famous dumplings. After you cook the chicken, place the pan in the refrigerator long enough for the fat to congeal, then use that fat to make the dumplings. Now that's Southern cookin'!

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txgardengal

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Aug. 24, 2007

the dumplings were really plain tasting. Maybe just needs a little something?

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 27, 2007

Very easy to follow and great tasting!

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Dana

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Reviewed: Dec. 27, 2006

Easy to make. Good to eat.

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butterlover

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Reviewed: Nov. 8, 2006

Great recipe for Southern Dumplings. I made my own recipe for the chicken & broth. NO LEMON, NO BAY LEAF, NO THYME! I cooked the chicken with 1 chopped onion, 3 diced carrots, and 3 ribs of diced celery. Add chicken broth & some black pepper (just the same as how I make soup)... THEN follow the recipe for the dumplings!

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TINAWILL

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Reviewed: Oct. 15, 2006

Just finished eating, very yummy! The dumplings were a little gummy, that's why I only gave it 4 stars, but I'm used to dumplings you just drop in the pot, so that could be the difference, too!

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BEAN42069

Cooking Level: Expert

Home Town: Groton, New York, USA

Living In: Goldsboro, North Carolina, USA

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Reviewed: Jun. 18, 2006

AWARD WINNING!The Dumplings really made this recipe. They were easy to make and if you treat the dough like pie dough and don't over mix, they come out sooooo tender. I cooked the chicken budget style: Frozen breasts with just a little chicken broth, black pepper and a bay leaf. Those of you who said the lemon gave it a funny flavor, should make sure your chicken is simmering and that the lemon is only in for about 30 minutes. The only thing I would change about this recipe is the directions stating to serve immediately. I let it rest and the broth thickened on its own within 30 minutes. It was even better the next day.

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Mad Scientist

Cooking Level: Professional

Home Town: New Castle, Delaware, USA

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Reviewed: May 28, 2006

Omitted the bay leaf, cause we don't like, added the lemon along with a little lemon zest. Put onions, garlic and lemon slices inside of chicken cavity. Cooked for an hour then deboned chicken, took, out onion and lemon and discarded. Used Pillsbury bisquits, pulled into pieces and added to mixture to make dumplings. My daughter loves this. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 2, 2006

Used chicken tenderloins and frozen biscuits cut into eighths. Also jazzed up the broth a bit with heavy cream, a can of cream of celery soup, a can of cream of chicken soup. The chicken was very flavorful by itself. Loved adding lemon to the cooking water.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 21, 2005

The best recipe I've tried!!!! I just leave out the lemon slices.

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Sarah Whitson

Cooking Level: Expert

Home Town: Spruce Pine, North Carolina, USA

Living In: Marion, North Carolina, USA

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Reviewed: May 9, 2005

An excellent recipe. I used the chicken broth that I skimmed from the top (to reduce the fat in the broth),once I strained it, to replace the water when making the dumplings. I then reduced the shortening in the dumplings to 2- 2 1/2 tablespoons.

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BEC

Cooking Level: Expert

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Reviewed: Jan. 20, 2004

I agree with Rosepetals. You won't be finding any lemon and leaves in my dumplins. It just ain't happenin.

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LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

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Reviewed: Jan. 17, 2003

I gave this recipe 3 stars because it does use the traditional Southern "slippery noodles" called "pastry". However, that is the only similiarity to being Southern that I saw. Lemon? Bay Leaf? Sounds like flavors above the M/D to me. For authenticity, add 1 teaspoon poultry seasoning to the chicken as it boils. A roaster or hen will give the better flavor. Skim the fat from the broth and use it to make the noodles. When done properly, this is a labor of love and takes the better part of a half day to accomplish. To properly complete the recipe, after all the noodles are added to the pot and it is allowed to simmer for about ten minutes; turn the heat off and cover. Allow to "rest" for another ten to fifteen minutes before serving.

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ROSEPETALS2000

Cooking Level: Expert

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Southern Style Chicken and Dumplings

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