Big Thicket Chicken and Dumplings

From: kimba33

On Jul 22, 2008

Susie , I would just like to say my husband loved your recipe . I loved it because it was so easy . Made me look like I stood over the stove all day .( atleast thats what I told him lol) anyway thanks for taking the time to added to zaar for all of us

From: Chef #362202

On Jul 12, 2008

This was my first attempt at two things: Making homemade dumplings and using a whole chicken. Both turned out perfect!!! This recipe is a little time consuming, but I made it for OAMC, so while the chicken was boiling I made other recipes. I used a small vidalia onion instead of green onions, and I let the vegetables simmer in the stock for about 30 minutes while I made the dumplings (I like them to be really soft, and subtle-flavored in this type of recipe). I should have listened to some other reviews and only made half the dough, but I LOVE dumplings, so I made the whole recipe. After putting half of the dumplings in, I realized that my pot wasn't going to hold the rest so I decided to freeze the dough for a future recipe. Another thing I liked about this recipe is that is doesn't use cream or milk to make it thick. The flour from the dumplings were enough to really thicken up the stock and make it creamy. I was a little nervous when I first started dropping in the dumplings because I was thinking "how is this going to get creamy?", but after fifteen minutes of cooking, I realized my worry was misplaced and it really got nice. This made a large amount, and I definitely was able to freeze about four containers for future dinners (there's only two of us). I'll probably serve this with soft rolls and possibly a side of corn. Overall, a beautiful recipe! Thank you!!

From: Sammy D.

On Jul 13, 2003

Old time Texas food!...I made a batch for "Wednesday Special" at my small cafe in Uncertain, Texas... Had to make two more batches that day...It is the best the we, "River Rats", have had!

From: Lorilyn Tenney

On Sep 10, 2003

I'm just getting ready to make this for the second time. I've always had the "puffy" dumplings until i tried this one. The family loves these just as much. (I love them because there is always enough to go around!) Quite often i will take leftovers into work for me & the doctor i work for to eat for lunch. Today she requested this recipe for tomorrow's lunch. The weather just went from high nineties to low sixties & we're all ready for some good ole comfort food. This is going to go into the permanent recipe file. Thanks!