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!
Can I give this 10 stars? This recipe is excellent! Very easy! This tasted just like my grandma's recipe! I used 3 big boneless chicken breasts for this and cooked as directed, and still had a ton of flavor. The dumplings was easy to make, and tasted awesome! Even my picky kids loved it! The next night we had left over's, and I fried up some chopped bacon, and added it to the soup, and oooh LA LA! It was wonderful. I paired this with home made biscuits to sop up the juice. This recipe will be filed in my recipe box! Thank you!
Delicious! The dumplings in particular are heavenly- like little clouds bursting with mild flavor. The broth was basically just a broth, but I love these dumplings!
This recipe is AMAZING!!! Except for the fact I added a whole tablespoon of black pepper instead of 1/2 teaspoon the recipe calls for (oops!!) ...it came across a bit peppery, but luckily, my husband is from the islands and loves spicy food, so he really enjoyed it! I LOVE the dumpling recipe, they came out PERFECT!!!! This is will most certainly be a weekly meal in my household!
This is a very good recipe and easy to make. It was very much like the chicken and dumplings my aunt in East Texas made but I think the dumplings in this recipe were better. I like the rolled dumplings cut in squares in this recipe better than the old fashioned drop dumplings. I had the neighbors over and we fed seven people with plenty left over. Was surprised at the number of servings in this recipe. The only thing I did differently was to use chicken with herb and spice bullion cubes rather than the ordinary ones. VERY GOOD! I will make this again and again.
The chicken and gravy in this were delicious, but the dumplings were really doughy and heavy. I will make this again but use mini biscuits instead.
This was excellent! I had never made rolled dumplings before and the dough was wonderful to work with. I added a little milk at the end as we prefer a creamy sauce with our chicken & dumplings but otherwise, I made as directed. Thanks for a great recipe that I will make again!
12.13.12 Updated - Made this many, many times now. It's still a great recipe. This last time I used split chicken breasts that I roasted in the oven. Roasted at 400? for 30 minutes to crisp up the skin then put into the pot of water with the pan dripping. I must say, it really made for a richer, deeper chicken flavor. Did everything as written and the family just ate and moaned (with delight). Thanks again for a wonderful recipe that I make quite often!
We got our first snow of the season here yesterday...of course it was a chicken and dumpling night! ;) I doubled this recipe, didn't include the veggies, added just a tad of milk with cornstarch (we love ours thick) and it turned out WONDERFUL! Doubling the recipe made a HUGE amount and I love that not only can I now freeze a very large amount, we will have this amazing hot comfort food to eat on all week!