I thought the chicken and broth were very flavorful; I cooked it for 30 minutes and chunked it rather than shredding it. My problem was that the dumplings had to cook an additional 10 minutes, with constant stirring to keep the whole thing from sticking and burning. But the end result was pretty good. Even my picky son ate it.
The dumplings were definately the best part of this. We found the chicken not only bland but by shredding it, it was a very mushy texture which was not appealing. Next time I will leave the chicken in chunks and add some more spices. This was made for Pick a Chef.