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Reviewed: Oct. 9, 2008

Y-U-M-M-Y!! I did boil the chicken and it wasn’t dry at all. I put in carrots, onions, and celery in the pot without cooking them first. I forgot the butter in the dumplings and I rolled them and dropped them into the pot… The recipe didn’t say how much flour to use for step 2 an how much to leave for step 3 which caused me to dump in all of it in step 2 and having to add to stock to thicken in step 3 but only at a spoon full at a time.

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AMlyGE


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Reviewed: Feb. 11, 2008

This was good, but it wasnt what I had hoped it to be. It made a nice simple dinner that incorperated vegetables that were in my refridgerator already.

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Aladyinredpolish

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: Pecs, Baranya, Hungary
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Reviewed: Feb. 4, 2008

I love dumplings...I don't know why. This is a good recipe. I make this often. want to remind everyone that recipes are not set in stone especially soup recipes. Feel free to add or remove vegtables that YOU like. Have fun cooking and enjoy eating!

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Erin

	Cooking Level: Intermediate Home Town: Columbus, Ohio, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Dec. 19, 2006

This recipe was very good and my whole family loved it.

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LADIO30


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Reviewed: Mar. 19, 2006

I think this makes a good "base" for chicken and dumplings. It was very good, but I did make several changes, which I know changes the whole recipe. Instead of using canned stock, I made my own by adding water enough to cover the chicken in the pot. I also added a few whole peeled potatoes, some peeled carrots, a whole peeled onion and a few pieces of whole peeled celery. When my stock was done I disgarded the veggies (I just don't think they belong in chicken and dumplings, but they give an EXCELLENT flavor). Then I went on making my stew as directed. I also made one mistake, which was my own fault of course. Instead of making my own dumplings I bought frozen ones, something I will never do again..nothing like making your own (smile) Thank you

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Helene

	Cooking Level: Expert Home Town: East Northport, New York, USA Living In: Crossville, Tennessee, USA
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Reviewed: Nov. 18, 2005

Being a Mexican cook I always feared cooking this dish but my partner talked me into it and boy am I happy. I used my own homemade stock (heavy on veggies, garlic, and spices) and used whole wheat flour to make it healthier and I couldn't believe what I had been missing. This shall now be a fixture in my home cooking.

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ChulaMujer


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Reviewed: Sep. 19, 2005

I actually used a bit over four pounds of chicken. It turned out great! I'm not sure if it's the addition of baking powder or unsalted butter in the dumplings, but these were the best I've tried. It was added to my recipe box and will get a lot of attention in my house. Very, very good! Enjoy it.

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jaafallon

	Cooking Level: Intermediate
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Reviewed: Jul. 29, 2005

I tried it and loved it. I usually make chicken pastry. This was similar, but different enough to make instead of pastry.

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CYNDI9


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Reviewed: Jan. 26, 2004

I thought this was good and easy. Most dumpling recipes are too salty this one is not. But when making the gravy it says to add remaining flour, what remaining flour? I used it all for the dumplings, not a big problem I just used 1/2 cup more.

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Reviewer:

texchef


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Reviewed: Oct. 31, 2003

This was a good basic recipe but I did change a few things. First of all, I never, EVER boil a chicken. That's the quickest way of drying it out. Although it takes longer, I roast my chicken the day before, shred the meat and then make my stock with the bones. I placed my vegies into a clean pot with oil and sauteed. I then added flour to make a roux, so that I wouldn't have to thicken later on. After simmering the stew I made my own dumplings using buttermilk and eggs mixed together and then folded the liquid into the self rising flour. The folding process kept the dumplings light and airy. Just before I placed the dumplings into the stew I added my meat back in. This was so comforting and the gang absolutely loved it on yet another snowy N.J. spring? day. Thank you Karena!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Sep. 3, 2003

This tasted so good!! I have tried other dumpling recipies and this is the first that has turned out. I used half the amount of chicken, salted butter and about 1/2 tsp dried parsley. I didn't understand what veggie liquid is. I just left the veggies and chicken in, took out the dumplings, and added the water/flour mixture. I LOVED this and my picky 2 year old even ate the dumpling.

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CORBALEYSK


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Reviewed: Jun. 22, 2003

The dumplings got to be a little dry...

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Reviewer:

CAROLINA-BR


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Reviewed: Jun. 22, 2003

if not overcooked very good and moist, reminds me of the kind that i used to get WAy down south!!! lol

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BOOKOO10


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Reviewed: Jun. 22, 2003

I'm a new wife and I was able to whip this up easily, and It came out GREAT!! Thank You!!

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SANDRADON


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Reviewed: Jun. 22, 2003

My Family really enjoyed this wonderful meal, I added Two chopped med. sized carrots which brought out more color and flavor. I'm sure going to make this agian. :-)

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19 users found this review helpful

Reviewer:

COOKINGFORFUN


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