Reviewed: Apr. 18, 2013

Absolute best chicken dumpling soup recipe ever! Bursting with flavor, though i did change it a bit: For the dumplings, i used whole wheat flour and only 1 cup of turkey. (It was a dumpling and turkey soup because that's what I had, but it tasted phenomenal!) They were fantastic, though i would recommend cooking them for at least 10-15 minutes. As for the soup, I followed what it said, but didn't use onions or celery and sauteed minced garlic in about 1 Tbsp. butter, I also used peas and carrots, and added 2 bay leaves, about 2-4 tsp. parsley and 1/2-1 tsp. tarragon. All-in-all....AMAZING and will be making often!

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Reviewer:

CrazyRider

Cooking Level: Intermediate

Reviewed: Dec. 30, 2012

I thought this was a great recipe. I used a rotisserie chicken from the grocery to save time...I would recommend to reduce the salt if you do this. Otherwise really good and hit the spot on a cold winter night!

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Reviewer:

luv2cook

Reviewed: Dec. 4, 2012

when my mom was cooking it,it smelled good.when i tasted it was pretty good.i didnt really like the dumplings.[my mom added peas and subtracted a little flower]. zack Mom: I cooked the chicken, carrots, celery, and some quinoa in the crock pot while at work. It was easy to make the dumplings, boil stock and throw it together. I liked it; will make it again, might go more Italian like a wedding soup

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Reviewer:

Shelly Overstreet

Reviewed: Mar. 5, 2012

I didnt use the flour in the broth as not sure how it would taste and wanted a more healty alternative. the dumplings were wonderful. I saved a ton of money buying a whole chicken and making my own broth. I also added parsnips love it. I love this web site!!!

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Reviewer:

Susen

Reviewed: Sep. 8, 2011

Great soup, reminded me of pot pie. Easy to put together,dumplings were delicious, just the right amout of chicken. I love to cook and find new recipes, will add this one to my box. Very satisfying.

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Reviewer:

Debbie

Reviewed: Jan. 8, 2011

I enjoyed making this dish. It was my first time making chicken and dumplings and it turned out tasty. I will make this again but with a couple of changes.

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Reviewer:

akadeepsea

Cooking Level: Intermediate

Reviewed: Dec. 21, 2010

I omitted the chx in the dumplings, and halved the chicken in the pot. I added a chopped potato and substituted cinnamon for the tarragon. Also, I ended up desiring a thicker, creamier soup, so i mixed a few Tb flour with a cup of milk and stirred that in towards the end. Delicious outcome and fabulous recipe.

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Reviewer:

Iggy

Reviewed: Nov. 10, 2010

I agree the dumplings were a bit too mushy. I added a little flour. I made a few other changes, simply because we like our carbs. I added more broth and bowtie pasta. Overall, this was a fantastic recipe. We loved it and will definitely make it again.

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Reviewer:

Casadrina

Reviewed: Apr. 5, 2010

VERY GOOD*****I modified it a bit with adding less chicken & used fresh tarragon for my dumplings. It does take longer than listed however it's worth it!

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Reviewer:

Jen

Reviewed: Mar. 19, 2010

This is the only recipe I have ever found that I didn't modify drastically. I only cut out the salt (the saltiness from the broth is plenty), blended everything but the flour and whisked it in and added more broth. Awesome, thank you!

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