Chicken and Herbed Dumplings
Show: The Essence of Emeril
Episode: Essence of Comfort Food
Rate This RecipeRead users' reviews (69)
- Recipe categories: Dairy, Poultry, Chicken, Vegetables, Carrot, Celery, Beans and Legumes, Peas,
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Total Reviews: 69
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By Devon Guarderas
Birdsboro, PA
on April 21, 2013
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Absolutely fabulous. I had homemade stock in the fridge, so I just started with the sauce recipe. When I put in the carrots to cook, I also added a package of chicken tenderloins. (I like the chicken in strips rather than bite size pieces. I used my tablespoon sized ice cream scooper to measure the dumplings so they were all the same size and then dropped them into the simmering sauce right away without refrigerating. The dumplings became feather light, comforting little pillows, the sauce creamy and rich, and the chicken was rotisserie style tender! I'll never go to Cracker Barrel again!
By Up Nort' Cookin'
Wisconsin
on December 08, 2012
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This is a keeper! Great flavor and textures, a true comfort food to warm the heart. I used things I had on hand. I was concerned about the dumplings, I had to use dried herbs (I opted to use parsley flakes and dill weed I made them as instructed and they turned out great! This is one of those recipes that I feel if you omit the white wine it would not taste the same. I also used chicken breasts cut into large chunks lightly sauteed. A great hearty soup!
By nicedublds_8546030
Georgetown, Texas
on March 07, 2012
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This dish is so awesome. I have made it a few times with very good reviews from friends. Thanks Emeril...:
By hyd4203_5382502
Atascadero, CA
on January 07, 2012
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Really good soup, mine came out a little different. I used left over chicken from a roasted chicken the night before plus the left over gravy I made the flavor was wonderful very rich. I loved the dumpling first time ever making them.
By cat1962
Fort Worth, Texas
on December 20, 2011
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Amazingly creamy and flavorful! Course all of Emeril's recipes are that way, but compared to any other chicken and dumplings recipe, it is heads and shoulders above the rest. The ticket with the dumplings is to mix only until the flour is absorbed, not to overhandle it. Then gently roll them out as directed, slice into strips and refrigerate. It does make a difference because it allows the gluten to relax and they will be so so tender!
By loveshopcook_11...
lancaster, CA
on October 17, 2011
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Very good, I cheated I purchase a chicken cooked, and de-bone it. I cheated on the dumplings, I purchase store pie crust rolled type, and cut it into stripes.
By dimino1
on September 19, 2011
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This had great potential but WAY TOO SALTY!! I would cut way back on the salt and the thyme (overpowering otherwise it would have been terrific. We threw it out. So disappointing!
By Sweetdee2502
Sarasota, Florida
on September 06, 2011
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This was very good. Also a twist to the same old chicken! Loved it
By amyjj
Kingsburg, CA
on April 26, 2011
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So good! I make it a little easier by getting breasts and thighs instead of the whole bird. My favorite chicken & dumpling recipe I've tried!
By Mkepainter
on April 10, 2011
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This recipe is fabulous, and is a great way to put a store-bought roast chicken to use, especially if you already have some good, homemade chicken stock. (Note to Emeril: I love you, I love your recipes. But someone has to tell you that plastic wrap does not stick to baking sheets. I refrigerate the dumplings in a large, flat covered container instead.