Chicken-and-Dumpling Soup

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The broth and dumplings had very little flavor. Simmering a smallish chicken for so long made the flesh dry and inedible and turned the veggies into mush. Sorry, Michael. This is not up to your usual standard of excellence.

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Watery and almost favorless--far too much time and effort for so little flavor. I am hopeful that it tastes better as leftovers, because I served up two bowls immediately upon finshing the dumplings and could not have been more disappointed. I suspect stock instead of water might have helped. I have no idea how, or why, so many folks are singing this dish's praises. Let down.

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I tried it & it was sure good. I am use to the old fashioned okie Chicken & Dumplings. This was sure different & delicious. But I always like a little bit of spice so I added a few chili flakes. I make home made dog food out of boiled chickens so I save the fat that I skim off the top & freeze it. Chicken fat is much healthier for you than any other kind. However I do save all my beef fat for making soap. So nothing goes to waste at my house. Between chickens, rabbits, horses, compost pile, etc all is used. Good recipe again as usual Michael Symon. *THUMBS UP*

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This is an excellent recipe, what is the big deal about chicken fat?? It is as healthy as any other fat. Symon is an Iron Chef, I trust his recipe.

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My boyfriend and I both really liked this soup. And I would go so far as to say that he "Loved" it. I did modify the recipe slightly - I roasted the chicken (I had a 5.5lbs chicken and not all the meat was going into the soup about half of the time it needed to fully cook and then I drained the juices and fat into a bowl to chill - pulled the chicken meat off the bones and then added that to the soup where the chicken would get another hour of cooking. I wasn't wild about the idea of boiling the chicken with all the veggies and then having to get it out of there. It worked out great and I didn't have to buy chicken fat. The Dumplings expanded much larger than I thought they would so if I make this again, I'll make them smaller. They were amazing however.

I only wish the recipe was organized differently and the ingredients were better grouped. It was a little hard to read - but that might just be me needing new glasses!

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I did not make the soup but made the dumplings to go into my day after thanksgiving soup. Unfortunately, I had disposed of the turkey fat that I had collected the previous day. Won't do that again! I made them with shortening and whatever chicken fat I was able to collect from the carcass. They were still wonderful, but next time, chicken or turkey fat! As for the people that think using fat is bad and especially the person from Bakersfield, remember all things in moderation. Can you eat something like this everyday, no way and not even if you work out daily. But every once in a while in a bowl of soup that was basically fat free and loaded with nice veggies, you betcha! I would rather live life enjoying great food than to live longer begrudging everything I have to do to ensure I have a few extra days.

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Amazing! Rich, tasty, and the dumplings were simply sinful. By the by, the man didn't say it was low-cal or low-fat. Enjoy the soup and be active! :-

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Why, in this day and age, with all our knowledge regarding artery-clogging animal fat, would anyone put chicken fat in dumplings? It's disgusting. That's a 50's thing. Most of us have progressed far beyond the Folger's coffee tin loaded with animal fat, stored under the kitchen sink. A huge reason we cook for ourselves is to control what goes into the dish. I spend a considerable amount of time pulling chicken skin and the underlying fat from a whole chicken before I roast it. This process collects a huge glob of fat, cholesterol, calories and yuck. Would you really want to melt it down and eat it? I find this recipe disgusting and this chef irresponsible. No stars from me, but they didn't have that option.

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I have no problem putting 100% of my - next to nothing - cooking experience in Iron Chef Michael Symon. If he says to put these ingredients together and add this much chicken fat then why would I or you question it? I know I don't have the knowledge or experience to blend, infuse, or marry anything beyond salt and pepper. I do however, know a little about chicken fat and my advise to those of you who think he is trying to put you in danger or disgusts you...really....do your research on chicken vs pigs. Any drippings that comes from chicken is going to be a lean fat. I challenge you to compare that to your pig fat and see which one is more healthy for you. I think then you will be disgusted. He's an Iron Chef people!!! He knows how to cook on levels we can't even dream of. Way to go Chef on another great one!!!.

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Awesome, will absolutely make again.