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Made this for the family last night. I am not a dumpling fan and neither is my oldest daughter, but my husband and youngest daughter loved it. My Husband said it reminded him of the chicken soups his mom and aunt made when he was a child. I thought it was seasoned perfectly, except I did add quite a bit more salt and pepper as well as veg then called for. Also the recipe wasn't clear as to when to add the veg, so I added about 1/2 way through the boiling and then removed with the chicken while the dumplings were boiling. I think out of personal preference next time I will bake the dumplings like biscuits and then add them individually to each bowl. Thank you for posting, this will be my new chicken soup base recipe!!
Why is there no 10 star options for recipes as fantastic as this one! Despite the fact that it was over 90 degrees on the day I made this, every last bite was eaten in one meal by my family guests! I have already been asked to make this again! And have also been told to "can & sell it"! So to say it's a hit, is an understatement! Total perfection!! The time it takes to make it, is completely worth it!
Have made this a dozen times with the leftover rotissierie chicken from Costco. Works perfectly. I toss the entire chicken into a large pot of boiling water, add boullion cubes, carrots, garlic, onion. A few hours later I remove the "chicken" and take all of the meat off the bones and proceed on with the regular recipe from there. My 3 kids beg for this recipe whenever we have leftover chicken. I usually serve it with mashed potatoes.
I found the dumplings to be tough. I like a more fluffy dumpling and the broth wasn't what I expected. A little too bland for my liking.
This is my FIRST time of ever fixing chicken and dumplings. I have not had this since my mother passed away in 1996. I love to cook and I really suprised my DH. DH says,"this taste just how mom would make it." LOL Thank you for posting this wonderful reciept and making my life easier. I added more carrots, onions and celery plus added chicken broth for a little more flavor! This is an awesome reciepe that will be in our household forever.
I halved the recipe and modified it (because I only had three chicken breasts on hand), stewed it in the crockpot for seven hours on low, dumped it in a large pot and threw in baby carrots, onion, and three diced potatoes. It got raves from five of my party guests and my mom and I ate two bowls myself. Awesome recipe. Reminds me of my grandma's homemade noodles too! Remember not to make this too far ahead of time (I let them sit for 3 hours on warm), the dumplings will absorb all the broth and you'll be left with dumpling stew. However, no one complained ;)
I've been looking for a recipe for chicken and dumplings like my grandmother use to make. This is it. I made it exactly as the recipe stated. At first, I thought the broth would be a little too soupy. However, it thickened just the way my wife and I like it. The dumplings were excellent and are the way dumplings should be (Southern style). I thought I was putting too many dumplings in the pot, but they cooked just fine and my family had plenty of leftovers. This is a saved recipe for us.
I only made the dumpling part of this recipe and it was exactly what I was looking for. I wanted a dumpling that didn't crumble apart during cooking and these were just right. I only made half the recipe and still had a decent amount of dough left once I filled my pot of soup full of dumplings. I used the leftover dough to make some thick, country style noodles, once I rolled the dough out a bit thinner, and froze them. Can't wait to try them in some beef Stroganoff. Thank you for sharing this recipe.
If you just "drop" the dumplings, they aren't real Texas or Southern Dumplings. They must be rolled or they are just dough balls.
Very satisfying on a cold winter evening. I did cook the chicken the night before, also skimmed the fat off the broth. This was great because of all the dumplings. Thank you!