Chicken and Dumplings

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This was my first time working with a whole, non-frozen chicken and I was freaking out a little. This was such a terrific recipe and so easy! The key is seasoning and time. The longer it cooks, the more the flavor develops. It's a great dish to make when you are puttering around the house or on the weekend since most of the time it has to sit and cook and you'll have enough for the rest of the week! Plus, like most dishes, it gets tastier the longer it sits in the fridge.
We added 7 cups of chicken stock instead of just 6.
I didn't have to make extra roux as the dumplings add thickness at the end.
Instead of frozen peas, I put in a cup of frozen veggie medley: corn, carrots and green beans... delicious!!
I added a few sage leaves.
I added several branches of rosemary.
As always, TASTE AS YOU MAKE!!!
We turned the dumplings over after about 10 minutes so they would cook evenly.
So delicious and fun and easy!!!!!
Totally making this again.

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DE-LISH-OUS!! Wow, this was great!! The stock has fantastic flavor, and could be used for other applications (make sure you use a garlic head without the roots, or it will be difficult to strain all of the impurities without a piece of cheesecloth!! I followed the recipe exactly as stated and my entire family loved it. Very hearty and satisfying. Will definitely make this one again!

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This was great! Doubled the recipe, added a sliced onion to the roux. Threw in a summer sliced yellow summer squash, mushrooms, spinach at the end for some extra veggies and used Bisquick for the dumplings. Good stuff!!

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This was delicious!!! I used 3 large chicken breasts, with bone and skin to make the broth. I did need to make a very little more rue to thicken it up. I did the rest same as the recipe and loved it. Dumplings were fluffy, light and a wonderful flavor.

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Amazing! The most hearty, home-made goodness in chicken soup I've ever had - the flavors had so much depth and the dumplings were the cherry on top. It was almost too delicious for words!! : Made it just like the recipe - but I only use fresh herbs, onions and garlic. Using fresh ingredients makes such a difference in the final result.

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This was my first time making chicken and dumplings and it was fantastic! I wouldn't change a thing!!!

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This was good just not great to me. I think for the time spent the flavor just did not wow me. My hubby said it was his favorite C&D that I have made. I might try this again but add some more seasonings.

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delicious, delicious,delicious. The chicken falls off the bone and has an amazing taste. Easy to prepare and inexpensive. Keep the leftover sauce for the next night. The sauce gets sucked up from the dumplings. My husband was raised in the south and says this is the best chicken and dumplings he has ever had. The is a recipe I will make again and again. The whole family loves it. I made it twice in the last two weeks and can't wait for leftovers!!!! Try and you will love it!!!

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Loved it!! I used a store bought rotisserie chicken, but that was all I changed. The dumplings were the best I've ever had, better than my Grandma Fletcher's and that's tough to beat. The chives and buttermilk really make a difference and not to over work the dough. My family loved it and it will be made again and again.

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It's the best chicken and dumplings I've ever had!
The only problem is, the soup won't become thick enough to coat the spoon after simmer for about 15 mins, so I made more roux then it became thick. But it becomes to thick after put in dumplings. So next time I wont be worried if the soup doesn't look like thick enough.