Recipe by LINDAHU
"A lighter version of this classic down-home dish. One of the best comfort foods of all time!"
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1 (10.75 ounce) can
reduced fat cream of chicken soup
1 (14.5 ounce) can
low-fat, low sodium chicken broth
skinless, boneless chicken breast halves - cut into strips
ground black pepper to taste
sifted all-purpose flour
Fabulous recipe, very easy, the broth is just perfect. One thing I want to add, for people who are new to making dump;ings (most recipes for dumplings aren't newbie-friendly) is make sure your dumpling mixture is a wet-sticky dough. If you make the dough too dry and pliable, your dumplings will come out too chewey, A sticly-wet dough will make a soft, fluffy and delicious dumpling. Unforunately I learned this through experimentation and not the recipe!
This recipe was ok but salty. I used reduced sodium chicken broth and healthy request cream of chicken soup (lower salt). I did not add any other type of salt. The dumplings came out great and the chicken was tender. I used chicken tenders instead of the whole breast because that was all I had.
Ok, let me begin by saying that I'm writing this review as this particular dish cools to an acceptable eating temperature. However, I have had a few bites of it - practicing the "reverse blow" method - and let me tell you...it is good. I modified the recipe only VERY slightly. I substituded "cream of chicken AND mushroom" (Cambells - at Publix) for plain cream of chicken. I didn't measure onions or celery - used 1 whole (medium) onion, and 2 1/2 stalks of celery. I added approximately 1/3 package of sliced baby portobello mushrooms. Can we tell I like 'shrooms? I must admit, I did peek once after adding the dumplings, but I was afraid that if I didn't stir it at least once, something would burn. I would suggest, you prepare the rounded dumplings while allowing the simmering process to take place. After letting the dumplings cook, I did add a combination of 2 heaping teaspoonfuls of cornstarch + ~1/2 cup of extremely cold water = a thicker base. Total cooking time, an hour and a half. Then again - I was drinking bottles of Budweiser during the wait - so I didn't mind too much. I fully intend on keeping this recipe around for a while.
Absolutely fantastic recipe.
I'm not much of a cook; I'm the baker in the family and my husband cooks. But he wasn't feeling well so I wanted to make him something easy and delicious and comforting. I've never made a dish similar to this, and I expected it to be difficult, but it was very easy to make, and an absolute hit. I omitted the celery seed; otherwise I followed the recipe as written. The whole family loved it.
My one criticism: I would double the soup for a family of four. There were enough dumplings but we needed more liquid.
This is one of my favorite recipes from this site. I would rate it a 4.5 if i could, the only reason its not five is because I had to make a number of changes to make it really perfect. I usually add some extra veggie, celery, onion, carrots, peppers. whatever I have on hand. I also add some garlic, a bay leaf and poultry seasoning. I add some fresh herbs (parsley, or dill) to the dumplings. With these change the recipe is DEFINATELY a fice.
This is a definate keeper with a couple moderations.
<li> I added 2 cans of cream of chicken soup, instead of 1.
<li> Instead of using chicken broth (it's so expensive in the store for just a small can), I cooked my chicken by boiling it in salted water with 4 chicken bouillon cubes.
<li> In addition to celery seed, I added a pinch of sage (or about 1/4 tsp.), a pinch of garlic powder, a dash (or about 1 tsp.) of basil, a dash of thyme.
<li> I would omit the onion the next time. It ended up stuck to the bottom of the stew when I steamed the dumplings. In my opinion, it doesn't need them.
This makes a wonderful chicken stew. It's thicker than my mom used to make, but frankly, it's better that way! The dumplings are just like Mom made, too.
Fantastic recipe! As other reviewers have done I did tweak the base to my taste, but the dumplings were absolutely perfection just as written. In the end, the dumplings are what make, or break, this recipe. I made a double recipe to feed 8 so I used a Dutch oven. Also, I seared the chicken and veggies first in the Dutch oven so none of the flavor was lost, removed them, made the soup, and added the veggies and chicken back at the point the recipe says to do it. I added sliced mushrooms to the onion and celery mix. I also added thawed frozen peas just before dropping the dumplings in. With a single recipe a large sauce pan would be fine, but doubling the recipe I was glad to have the surface area of the Dutch oven for the dumplings. Finally, after reading reviews I went low sodium with every ingredient and the result was not too salty at all…. On a comfort food scale of 1-10 this was an 11+.
Great recipe. I added 1/2 cup chopped carrots and sauted them with the celery, onions and chicken. I also added an extra can of chicken broth and cream of chicken soup. This made for more broth. I added two diced and peeled potatos to the broth when I added the chicken mixture. A little parsley in the dumplings made them a little prettier. I just loved this recipe and my boys did too! I will definatly make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Dumplings III
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 133
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