Chicken and Dumplings

Very good, very fast recipe that the family loved. The only thing I changed was that I used two sets of veggies. The first set of veggies I boiled with the chicken for flavor as the recipe stated. I discarded them after that( way to mushy for my taste). The second set of veggies I added right before adding the dumplings, and finshed the recipe the same. This step made the veggies firmer instead of mushy.

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I had made a chicken stew to use for several preparations, one of which was to make Chicken and Dumplings, so I only used the dumpling part of this recipe. The dumplings were light and had a delicious ('perfect' in my book) texture and flavor. I used melted unsalted butter instead of oil, and used a scant teaspoon of salt. I also cooked them close to 30 minutes. Just wonderful. DH was very suspicious - his experience had always been with heavy, gooey dumplings - but he loved this. The secret to a light dumpling is to never lift the lid until they're done (just like cooking rice). Thanks for a great recipe for an old standard.

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Although this dish is normally considered "comfort food" this simple recipe is worthy of a dinner party. I followed instructions tit for tat except that I used 3-1/2 lbs. of boneless, skinless thighs (my favorite in soupy chicken dishes because the rich chicken flavor does not get washed out). Your recipe rocks, Ms. Vezina! Thank you for sharing and know that this is now my default Chicken 'n dumplings recipe. Booyah!!!

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I made this more or less along with the recipe, except that I used a can of cream of chicken and 6 chicken strips, so it was a smaller batch. The dumplings were so delicious though (I used the southern style instead) and the chicken broth gave them such a great flavor. I grew up on my mother's "German dumplings" which are very chewy. Don't get me wrong, I like them, but this is a nice change. Next time I will use a bigger pot though, as they expanded some and it overflowed a bit. The extra dough mixture (about half was left) went for a batch my mom made. That was a bit of a surprise as she's picky about dumplings. Just a tip to any one else who wants to make the southern ones: if you make your own chicken broth, make sure it's barely warm when you add it so as not to cook the eggs. Oh and I have to agree with another review, I think I'll make them a little smaller next time lol. Maybe I'll go by teaspoons instead for mini dumplings :) Either way, this was a hit for my family and DH. Thanks for sharing!

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I'd never cooked chicken/dumplings before so I took the time to read the reviews--whew! WELL, I ended up letting the chicken boil (I cut this recipe down to use 1 lb of chicken breasts)--which only took 15 min to cook, not 2 hrs. Took about 2 cups water to cover the chicken. Hubby helped me out by telling me the dumplings would need enough liquid to "steep" in as they cooked, so I needed a "taller" saucepan (I was using a "longer" one so the chick would lay next to each other & cook equally). Good thing! The dumplings were easy to put together--and took about 15 min to cook (I cooked them 12 min; hubby said they needed a bit longer); I made them tbsp size but next time will make them smaller as they really did "poof!" I read the reviews about not opening the lid as the dumplings cook & that helped. It was a great recipe; one I'll hopefully repeat b/c it was great to be able to serve this to hubby :-) Thanks so much!

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This recipe, for me, was all about the dumplings, as I already make my chicken soup in a very similar manner. I made chicken soup the other day with homemade broth from my freezer, leftover rotisserie chicken, onion, carrot, celery etc. I'm not real adept at making dumplings but this recipe was so simple to make I could't resist. They turned out awesome! I added extra broth as some reviews said and also did not take off the lid on the pot while the dumplings were cooking until I was sure they were done. I left them to go at a good simmer for twenty minutes. I also followed the recipe exactly except I halved it, and there was plenty to go around. Leftovers were wonderful. Dumplings came out light, light, light, and fulffy! Delish! Thanks so much I'll use this again!

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Six thumbs up from three eaters--a winner at my house. I used my own chicken stock that I had made and frozen earlier, adding herbs and vegetables before putting the chicken meat back in. The dumplings were very satisfying. I might make just a little less dough next time, as there were too many dumplings to fit nicely in my pot. Someone with a wider pot will not have this problem!

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Yummo! My family loved this chicken and dumplings recipe. The only thing I did different was used 3 pounds of chicken thighs.

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I followed the base recipe, but did several things to lighten this dish. it was fantastic. I used 2 boneless breast, seasoned, diced and sauteed in 1 tbsp oil. I deglazed with about 1/4 cup white wine and added the vegetables and a bit of garlic. I used 2 cups chicken broth to cover and added an additional 2 cups of stock and simmered for 40 minutes. I also added a pinch of Poultry Seasoning. For the dumplings, I eliminated the oil, used 1% milk and 1 egg. I had used a bit of slurry to thicken the broth, but I don't know that it needs it after the dumplings cook. DH couldn't even tell this was a lighter version. My only issue is that the dumplings were a bit salty for me, I will greatly reduce or eliminate the salt the next time. Can't wait to make this again.

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Wonderful! A rich broth, full of chicken flavor. This will be my go-to recipe for chicken soup of any kind in the future. I used a full 32 oz. of chicken broth; don't really know how many cups of water I added after the chicken had cooked.

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I only had chicken breast on hand and was concerned that it might be flavorless... I added extra broth and it turned out great. A new favorite :) I think I'll always make it this way.

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Delicious! My 18 mo old gobbled it up and my DH had thirds. I had no idea that chicken and dumplings were so easy to make. This will be a regular recipe in our rotation. Thanks!

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My husband said this recipe resulted in my best effort yet at Chicken and Dumplings. I used boneless, skinless chicken breasts and left out the celery. The amount of chicken and dumplings was almost too much for the amount of liquid, but next time I'll just add more chicken broth. Thanks for a great and easy recipe!

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Husband and kids loved it. This is definitely a keeper in my household. The next time husband wants me to do the dumplings in two different variations--half the way it is done in the recipe and the other half which is the chewier southern style you list at the bottom of the recipe. Husband liked the way the dumplings dissolved the next day making it like a creamy soup. Wish I could give this recipe more than five stars!

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Loved this!

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I made this dish tonight and I would say it was pretty good but the broth was very watery and I would suggest adding some flour/water mixture to thicken up before making your dumplings. The dumplings were very good!

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Great recipe! This is almost the same one I have been using for years. We just found out that our son has an egg allergy and the dumplings recipe I have always used prior calls for eggs. I was glad when I found yours! I knew it was the right one with all the great reviews. This one is a keeper and will replace the old family one I had been using. Also used some cornstarch and water to help thicken. Thanks for sharing!

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VERY satisfying! The hardest and longest part was taking the chicken off the bone. It smelled fantastic and everything was cooked to perfection. We used the traditional dumplings and they were exactly the light,fluffy dumplings we were looking for. The only thing we changed was to add poultry seasoning to the chicken prior to cooking, as several people suggested.

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Delicious and easy! I made this using chicken breasts and it still turned out great. For more flavor using chicken breasts I will try 2 cans of chicken broth next time. Super!

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My grandma from Kentucky would have been proud!!! This is a wonderful and easy recipe. I followed the directions exactly! Next time and there will be a next time I will make my dumplings a little smaller!

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