Reviewed: Oct. 19, 2008

This is as good, if not better, than the same-named dish a that barrel place!! My kids had a great time making the dumplings, which they cut with a pizza cutter. I use whole chicken breast tenderloins, and I cut down the amount of cornstarch. And when the kids don't want the celery & onions IN the final dish-I just cook the chicken with those things cut in half so they can be fished out easily before adding the dumplings.

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Reviewer:

Dee Alexander

Cooking Level: Intermediate

Reviewed: May 21, 2008

I followed the recipe...the chicken was great....the dumplings were horrible. They didn't "fluff" up at all....actually they became dough bricks that sunk to the bottom. I recommend the chicken portion..although I did add fresh garlic for flavor....the dumplings were hard and heavy. I will make the chicken part again, but will use a different dumpling recipe.

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Reviewer:

Tonysgdbg

Cooking Level: Expert

Reviewed: Feb. 10, 2008

I think this recipe has the best ingredients for a light and fluffy dumpling. The dough should be just past the sticky stage (does that make sense?) and should feel soft. I hand shred my chicken and make short strips of dumplings. Remember, you need a lot of salt and pepper to make this dish, but I know some Louisiana folks who add some creole seasoning for some kick!

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Reviewer:

JacToo

Cooking Level: Intermediate

Reviewed: Jan. 9, 2008

I should have paid more attention to the previous review and added baking powder to the dumpling mix. Dumplings were chewy blobs. I wanted to follow the recipe as it was written. My only change was browning the chicken pieces in the pot first to add a little extra flavor. I need to find a recipe that does not call for a mix as I am not in the States & don't have access to most premade mixes & soups. Oh well.

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Reviewer:

Rolling Alaskans

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Chugiak, Alaska, USA

Reviewed: Sep. 23, 2007

Isn't there an error in this recipe? I expected it to have baking powder in the biscuit dough. The dumplings were heavy without it. I think it should be added in.

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Reviewer:

California Mom

Reviewed: Jul. 24, 2007

This recipe was awesome! I had never made homemade chicken and dumplings before, and this recipe was easy, and wonderful! I did have a couple of problems that I had to change though. For the dumplings, 2 cups of flour was not enough, the dough was way to sticky. I had to add an extra cup. Also, I used roughly 10 cups of water, and 8 buillon cubes instead of 4. I didn't use parsley, I used thyme and added garlic powder as well. In the end when I thickened it, I used milk instead of water. My husband and I both loved it, I will definitely make this recipe again.

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Reviewer:

AMBEREP

Cooking Level: Expert

Home Town: Mount Pleasant, North Carolina, USA

Living In: Raleigh, North Carolina, USA

Reviewed: May 12, 2007

A fantastic "down home" chicken and dumplings recipe that's easy enough for a beginner! At the suggestion of other reviews, I added a quarter teaspoon of sage and thyme and omitted the parsley... it turned out perfectly!

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Reviewer:

MommaBear

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Jan. 12, 2007

This is great!

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Reviewer:

Christina

Cooking Level: Expert

Reviewed: Dec. 21, 2006

I have tried to make chicken and dumplings a million times and the dumplings always tasted like a clump of dough. This recipe has been a Godsend! I highly reccomend this recipe if you have trouble with dumplings.

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Reviewer:

sharriyw

Reviewed: Dec. 18, 2006

My whole family really likes this one. The only change I make to it is to add a couple of bay leaves to it and sometimes double the amount of dumplings.

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3 users found this review helpful