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I can honestly tell you that my grandma never made this in her life. My grandma worked at the cosmetics counter at Saks Fifth Avenue in New York in the 60s and 70s and wouldn't know chicken and dumplings if she tripped over them on the sidewalk. Grandma stories aside, this has to be one of the most satisfying meals my girls and I have had in a long time. I made this for Friday night supper. I used soy milk in the dumplings to keep them non-dairy. I had some root veggies lying around and threw those into the chicken mix as well: parsnip, celery root and turnip. The only detraction was the chicken pieces, we're not big fans of bones. Next time I'll use chicken breasts and everyone will be happy. Leeann, thanks for a great recipe!

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Mirj April 20, 2004

My daughter loves chicken & dumplings. Yours was the first recipe I ever made. I have made this several times but have never gotten around to rating it. I will say not only does my daughter love it, but the whole family. Everyone loves the dumplings too. Sometimes I have to double that & cook more once the first layer of them is gone. Thanks for a great recipe!

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KS5 February 14, 2010

We really enjoyed this and would recommend it. I did make my usual tweaks to the recipe, on the basis of what was available at cooking time. Baby carrots were nice in this, along with several other veggies, including peas and corn, along with a bit of milk to make it to make it a little bit creamy. This recipe adapts very nicely to low sodium needs as well, by lowering or eliminating the salt, and using reduced or no sodium added broth or bouillon cubes/powder. I think next time I might just use some broth made from chicken bones roasted until dark and then simmered in water over a low flame. This method gives a very rich golden brown color to the broth. The dumplings were great and very simple to make, light and fluffy, not heavy and water logged, even if they made it into the broth during cooking and became totally submerged. One thing to keep in mind for the dumplings, a 1 Tablespoon size drop of dough will create a very large dumpling. For ease, speed and mess control, consider using a pastry bag with no tip or a ziploc baggy with the corner cut off, to quickly and evenly form the dumplings directly into the pan, using scissors or a knife to cut the sticky dough if it doesn't drop on it's own. Once you get the hang of forming dumplings this way, it is super quick and easy. Cut the cooking time back a bit if you are making smaller dumplings. Thank you Ciao for taking the time to give us this recipe :)

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Ismy Echo September 25, 2006

this was just like grandma used to make. Everybody loved it!

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fred-kelly March 06, 2006

This was delicious. The dumplings were very light and fluffy and the broth was very flavorful. Thanks ciao. Bullwinkle.

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bullwinkle December 12, 2005

I finally know how to make good dumplings!! If the recipe wasn't great, just the fact that I finally made good dumplings would have been worth it. But the recipe WAS fabulous. Oh, so good comfort food. The whole family raved over this. And I doubled it, so I could freeze half. The only change was that I added peas, in addition to the carrots. Huge hit!! Thank you for sharing, this one is definitely a keeper!

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Lightly Toasted May 04, 2004
Chicken and Dumplings, Grandma Style