58 Reviews of Chicken and Dumplings

From: Pam-I-Am

On Feb 1, 2006

I chose to make your recipe because it's nearly identical to how I make my chicken and dumplings. I've never really used a recipe...just did it from memory of how my Mom made hers. The only thing I do differently is just before I add the dumplings to cook, I put in a cold water and flour mixture to thicken the broth a bit. This turned out perfect! In fact, my 9 yo dd said it's the best meal I've made...ever! Wow, now that's an endorsement! Everyone should try this version instead of the cream-of-soup-type recipes. Pam

From: Southern Lady

On Jan 1, 2006

Can't get any better and coming from the South that's the ultimate compliment. I even cheated and used canned biscuits to save a little time. Only other change I made was to add 1 tsp poultry seasoning. Thanks Dawn for sharing!

From: Bone Man

On Oct 22, 2005

Dawn, the next time I'm in New Hampshire, I'm looking you up for a free meal! (just kidding — but I'll bet that your family members smile a lot!) Anyway, I made your chicken and dumplings and I can say without hesitation that this is the standard for the great comfort food C&D recipe that I recall from my youth. My daughter likes BIG dumplings, (as opposed to "oversized home made noodles") and this was the perfect recipe. I am compiling a "family cookbook" for her and this recipe was promptly posted therein. I guess I'm not cheating too awfully much by calling it a family recipe because my mom, (and my wife says her mom too) clearly used these same ingredients and this technique. I was a little iffy about covering the pot as the dumplings cooked for fear that the dumplings would disintegrate so I ALMOST covered it, allowing just a little steam to escape — the dumplings came out just fine. Unfortunately, I had LOST mom's recipe before she passed away and now I'm certain that I have it again. Thank you so much for posting. I can't remember when we've enjoyed a meal so much!

From: Chef #1259539

On May 13, 2009

I made this last night for dinner, and it was delicious! My mom made this when I was growing up, and this recipe tastes just like hers. The dumplings were very light and fluffy and easy to make.

From: PdxBarb

On Jun 3, 2009

This is a wonderful recipe. I did take liberties with it though. First, I made the southern style dumplings from the bottom of the recipe. We loved it! I didn't have a chicken to cook, but I had some leftover chicken stock, to which I added more chicken bouillon (no sodium, low fat). Cut up some carrots, some red onion and put in a few small steamer potatoes. I added a flour and water mixture to thicken it up and added chicken breast from a rotisserie chicken. Cooked the dumplings about 17 minutes.

From: Laurieh

On Nov 20, 2005

Very good, I used the light and airy dumplings, I like them better. I also added poultry seasoning to the stew mixture, and dill and dried onion to the dumpling mixture, as, I have gotten used to the flavor that it gives to the stew. Thank you for posting.

From: Bev

On Sep 4, 2005

Great old southern recipe! My father came to visit and I knew chicken and dumplings would be just the thing! This is a wonderful recipe, so easy and delicious. I used the regular method for the dumplings, which was excellent and very light, but I think just out of curiosity, next time I will try your southern style method. Everyone needless to say, enjoyed their meal immensely! Thanks so much for sharing this wonderful old classic.

From: Zoe #2

On Jan 26, 2006

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!

From: ib_DomesticDiva

On Mar 10, 2007

This was a wonderful,hearty dinner! SOOOOOOO Easy to make! My hubby(who swears he doesn't like anyone's dumplings but Grandma's) said "WOW! this IS good!" I added a bit more carrots and celery though as I was craving them when I made it. My ONLY criticism is it was a bit too salty for my family. I would reduce the amout of salt a bit. I WILL definately be making this again!

From: Greg: Barrow, Alaska

On Mar 29, 2007

Very good. I added some bay leaf and doubled the recipe (except i still used one large chichen) so I could freeze some in jars. Great fast food. Just take the metal lid off the jar and heat it in the micro-wave until it is melted enough to pour into a sauce pan to heat through. Like a lot of stews, this recipe actually gets richer with age. Greg, Barrow, Alaska