Irish Chicken and Dumplings Recipe

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Most Helpful Positive Review

Aug 20, 2003

This recipe is hands down the BEST ever! I'm not much of a cook, but when I made this my fiance called me "The Chicken & Dumpling Queen". We like ours nice and thick, so I used 3 cans of the Cream of Chicken Soup, 3 cups of chicken broth, and cut the veggies into small pieces. I made my own dumplings because I don't like the box stuff. Take 1 3/4 cups of all purpose flour, 1/2 tspn baking soda, salt,3 tablespoons of veg. shortening, and 3/4 cups of low-fat buttermilk. Add all ingredients, stir til you get the consistency of dough. roll out dough and cut into 2 inch rectangles. Add to boiling stew and simmer for 10-15 minutes. It's really good on a cold night. It Rocks!!! Thanks Claire..I couldn't have impressed my fiance without your recipe!

—MARTYSTARS

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Most Helpful Critical Review

Mar 30, 2011

Very, very bland! Before adding the dumplings, I tasted the "stew" and couldn't believe how bland it actually was..... I used chicken broth, in place of the water (next time I'll use chicken stock vs broth for more flavor), added another can of cream of chicken w/herbs, 2 tsp of onion powder, 1 tsp of garlic powder, 1/2 tsp of garlic salt, 1 tsp of black powder and 2 tsp of poultry seasoning. Helpful hint: DO NOT "drop" your dumplings to close together ~ to cook properly they need room to breathe and the liquid needs to bubble up between them. Better with the listed changes. This recipe has potential, but definitely needs spicing up!

—Crystal S

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1,057 Ratings

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Sep 14, 2003

Cut the potatoes into 8ths (they don't cook well if you don't). And be certain to chop the carrots and onions into bite size pieces -- you will spend your time eating cutting the pieces with a fork if you don't do this. Be absolutely sure the stew is boiling before you put the dumplings in (they will be soggy if you don't). 1/2 the dumpling recipe is plenty (recipe on the side of Bisquick box). You can reheat the stew the next night and make new dumplings.

—MONCHICHI

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Mar 26, 2006

Great comfort food! I would recommend making less dough for the dumplings than what is called for in the recipe, unless you are cooking in a really wide pan. I had made the full amount of dough and had way too much, so I made biscuits while the stew was cooking. For those that have never made chicken and dumplings before, do not drop too much dough on the top, the liquid needs to simmer around the dumplings in order for them too cook properly.

—DHILLY

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Feb 10, 2006

The ratings don't lie!! This recipe is easy and makes your house smell yummy and wow!! It's really declicious!! I have made this again three times and it's great comfort food for the winter!! Don't change a thing! But if you don't have baking mix you can make your own with 2 cups flour, 4tsps baking soda, 1/2 tsp salt, 1 Tbl butter (soften first), 2/3 cup milk. Drop by tablespoon in the stew, cover and it will 'bake' for ten minutes or so. YUMMY!!

—L.M. Thorne

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Oct 18, 2006

This is definately a keeper. Instead of making dumplings, I used refridgerated biscuits and tour them into small peices, then dropped them in the soup the last 10 minutes. I added one can of chicken broth (gives it the missing flavor) and omit the pea's.

—LEAH NICOLLE

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Nov 11, 2003

I made this recipe for the first time last night and thought it was just okay. Too many potatoes and not enough chicken flavor. I ended up adding 3 chicken boullion cubes, an extra can of cream of chicken soup and a can of chicken broth and it still seemed to need more "chicken flavor". I think I'll try to make it one more time and use a bag of frozen mixed vegetables instead of the potatoes. The dumplings came out great and you definitely have to use half the amount the recipe calls for because it makes way too many. Also I followed the Bisquick box intsructions and cooked them uncovered for 10 minutes, then covered them for an addtional 10 minutes and they came out perfect. My daughter really liked it and she is usually pretty picky.

—Lauri

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Mar 19, 2003

This was unbelievable! I made it last night and that only thing different that I did was add about a 1/4 teaspoon of basil and about a 1/4 teaspoon of crushed red pepper to add a little heat. All I can say is....it was a huge hit in my house. Hubby asked....are there any leftovers? Needless to say...that is what he took for lunch today. My son had two bowls and asked if I would make it again next week...smiles. This one is definitely a keeper. Thanks for a wonderful recipe!

—DONNAINNC

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Nutrition

Calories
595 kcal
30%

Carbohydrates
94.4 g
30%

Cholesterol
58 mg
19%

Fat
9.2 g
14%

Fiber
7.8 g
31%

Protein
33.9 g
68%

Sodium
2402 mg
96%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Irish Chicken and Dumplings

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 595
** Calories from Fat: 83

% Daily Value *
** Total Fat 9.2g 14 %
** Saturated Fat 2.7g 14 %
** Cholesterol 58mg 19 %
** Sodium 2402mg 96 %
** Potassium 1376mg 39 %
** Total Carbohydrates 94.4g 30 %
** Dietary Fiber 7.8g 31 %
** Protein 33.9g 68 %
** Sugars 13.8g
** Vitamin A 228 %
** Vitamin C 74 %
** Calcium 20 %
** Iron 60 %
** Thiamin 43 %
** Niacin 156 %
** Vitamin B6 67 %
** Magnesium 32 %
** Folate 84 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.