Chicken and Dumplings

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I made this for dinner but changed things a little. I left the vegetables (onion and celery in. Really good. I also made my dumplings a little larger and had to add liquid during the 35 minutes!

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My family and I enjoyed the chicken and dumplings recipe. However, there is only one thing I would change and that would be the size of the dumplings. The recipe called for 1/4 inch thickness with 1/2 inch in size. I plan to modify it to 1/3 inch thickness with 1/4 inch in size for the dumplings. I noticed that after simmering for 35 minutes, the dumplings expanded quite a bit and, therefore, the broth was consumed by dumplings. Other than this, the meal was very delicious! This input was taken from my husband, children ages 9 and 10, and my mother age 72. Thank you!

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These were not good a all. Think this recipe needs some work. Prob good at the place he ate, but not scaled like this.

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These dumplings are delicious. Seriously!! Did not use all the butter for the chicken stock and roux. As far as not putting eggs in dumplings, it depends on where you're from. This is the best I've eaten and I have tried lots of recipes from all over. Do not like the canned biscuits ones or the bisquick ones. I guess it depends a lot on what you ate growing up. Since we don't eat this at every meal, I didn't worry about the butter in the dumplings. I like the dish to end up very thick. Great job Dish!!

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It tastes oK but not worth the calories in butter. OMG it's all butter!!!!

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We liked this ecipe, but it's alot of extra work for not a lot of extra flavor difference.

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I made my own version what i was hunting was the dumpling recipe and this was PERFECT absolute perfect texture and awesome broth. also So simple to make!!!! thank you!

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Worst chicken and dumplings I have ever made. Ever.

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I was looking for a recipe similar to what my daughter and I had last night at a restaurant. This was very close. I didn't add the roux because it thickened up beautifully without it. I used ONE chicken cut into sections and just covered the bones with water. Except for the addition of two bay leaves and skimming some of the fat, these were my only changes. The dumplings were yummy and hit the spot. The broth was so good that the dumplings did not need extra seasoning. It would have been too much.

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Dumplings are different shape, texture etc. around the world. I begin with this because other reviews are critical of the thickness/shape of this recipe's dumplings. For THIS recipe of dumplings...wonderful. Triggers taste buds, etc.but also childhood memories of having dumplings at Grandma's house. Taste and aroma...wonderful. Even better, this recipe is easy (for me to make.