Chicken and Dumplings

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Miz - I think what planetscorpio meant is don't change the recipe and then rate your recipe. The reviewer specifically said he would have rated the recipe higher if he'd used emeril's recipe. Well, we are supposed to rate the posted recipe, not what we did to mess it up. I agree that I like to hear the changes made to a recipe, but if you change it, don't rate below 5 stars cause you are not rating the posted recipe, rather your own.

With all that said. This is a wonderful recipe and I will make it again!

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This was the best chicken and dumplins I've ever made. The broth was the best! I did use my own dumpling recipe.I browned the chicken and I did use a little Emeril Essence on it. Also I used the roux .GREAT! Thanks.

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I made this for a Sunday dinner and my entire family loved it. I think I basically followed the recipe without any changes.

I think that reviewer "planetscorpio" made a really stupid comment by saying not to review this recipe if you made any changes. Hell isn't that the whole purpose of reviews? To tell what you liked, what you changed and would do next time. Give me a break. I want to know otherwise to review and read the recipes would be pointless in my oppinion.

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Please don't review this recipe if you make a bunch of changes!

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I changed this to save time. Thats why the 4 stars although if I followed the directions to a tee, it would have been 5 stars I am sure because I love Emerils recipes. I used boneless, skinless chicken thighs. I trimmed all fat off and chopped into bite size pieces. I used light olive oil, browned the meat on one side then added my onion, carrots and celery. I also only use kosher salt. I love the flavor, it isn't as salty and enhances the flavor of every food you add it to. Don't be afraid of it! After the chicken was brown, I added the bay and thyme and fat free chicken broth, Swansons. Covered my dutch oven slightly off center for a vent, til veggies were tender. Then added one can of crm of chicken & mushroom and one can of crm of potato soups. Plus some frozen baby peas and some frozen corn. The soup thickened it slightly, brought to a low boil and added my fat free dumpling strips that I found in my grocery store. First time I used those and really liked. Served with fat free french rolls that I found in the freezer section, to sop up the juices. Great comfort food!! My hubby has PAD so I am always watching Sat Fat amounts.

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This recipe was delicious! The flavor was amazing. It was way to thick, I doubled the liquid and it was still very thick. I would have liked it to have more broth.

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We think of dumplings as being round balls. This recipe calls for cutting dough into strips, we would call pot slickers. Still a great recipe, but needs to be doubled for our family of 4. We tried cutting them into 1" rounds and they were good, but not the doughy fluff balls of our southern roots. Maybe we'll roll them into balls next time, or just follow the joy of cooking recipe.

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Made This Tonight Was Cold And Rainy Out And Def. Hit The Spot! I Doubled The Dumplings From Reading A Couple Of The Previous Reviews And It Was Perfect...Will Make Again!

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My mom used to make chicken and dumplings when I was little, and it seemed to be quite an effort. The closest I get to having them is going to the Cracker Barrel, which really doesn't do it for me. I came across this recipe and decided to give it a shot. I made a couple of mistakes, but it turned out well enough that my husband wants me to make it again. First, I removed the skin before cooking, not after (Doh! The recipe says to remove additional fat which I believe impacted both the flavor and tenderness of the chicken. Second, the sauce looked a little too thick at the end, so I added more broth. Because my husband hates anything with bones, and is not really a fan of dark meat, I used a whole fryer instead of just thighs. Finally, I didn't remove the chopped vegetables when I was supposed to, though I don't think it made a big difference. Next time, I'll add garlic, more thyme, a little seasoned salt and cook it a little longer. The dumplings were good, but could have been a little more tender. I might remove the chicken then cook the dumplings, returning the chicken when the dumplings are just about done. I'll also double the amount of peas called for. This is a great recipe for the chik/dump novice. My changes are about suiting this recipe to my tastes.

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I have used this recipe many times now and I love it! I use boneless skinless chicken breast because I prefer white meat and I use a tablespoon of dried thyme instead of fresh. It turns out great! I also double the dumplings because they are too good! If you want to make this for guests, make sure you double the recipe. It only serves three of the big eaters in my house. Thank you Emeril!!!!