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Great recipe! Very easy to make. Next time I will cut the dumplings smaller. They took longer than suggested to cook and were a little chewy, rather than tender.
see my posted comments, it's a meal in itself, this is my favorite childhood recipe that I finally rediscovered. The combined prep and cooking time is more like 3.5-4 hours depending how attentive you are to it. It's a great pot of soup to make on the woodstove and make the house smell so good. It's definitely worth the time to make! Thanks again, Di!
Wonderful southern chicken and dumplings, My partners daughter took two big tubs out of town with her today as well as inhaling it yesterday. Loved by all
OMG! This was SO good! The best chicken and dumplings I have ever had. And boiling the whole chicken sure makes a difference. The only change I had to do was to mix some cornstarch with cooled broth to thicken it up a bit for my taste. Other than that...Holy cow this stuff was great! Comfort food at its finest! A little time consuming to make but so worth it! Just a note that the dumplings look almost too dry when your rolling them out but they turn out awesome once in the pot!
Very good and easy.
Fantastically simple and delicious at the same time! Really comforting. I did add milk to my broth to make it creamier. I also left my veggies in. Too much chicken though. But I can always pick that out and make chicken salad or something else. Thanks.
I agree with FB. This is one of the best true Southern recipes. Light and fluffy dumplings!!! I added some sage and poultry seasoning to the broth, then towards the end I added heavy cream to the broth to keep the dumplings from sticking to each other. This displaced Georgia Belle thanks you.
For anyone not from the South who wants to try REAL Chicken and Dumplings, try this recipe! Delicious! I've put off making Chicken and Dumplings up here in Chicago because the stores don't carry the frozen dumplings (like Mary Jane brand) like they do in Georgia, where my grandmother-in-law taught me how to make this soul-warming dish. But this recipe was just the thing to get me making the dumplings at home - perfect! I did have to add about 2 cups extra broth to handle all of the dumplings, but who can complain about TOO MANY dumplings? Not me! And the fresh thyme in the dough - what a fantastic touch! (for the northerners trying this for the first time, add the dumplings a few at a time rather than pouring the whole batch in at once so that they don't clump together. The extra flour on the dumpling surface will thicken the broth into a perfect gravy as it cooks!)