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Chicken and Herbed Dumplings Recipe

Chicken and Herbed Dumplings

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Average Rating:

Total Reviews: 69

Showing 21-30 of 69

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  • on April 07, 2010

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    I made this for my fam and they thought it was magnifico! I don't think I did the dumplings very well, but it didn't harm the dinner. Ther only thing is that it took 1/2 hour more than the recipe says. Loved all the veggies in it!!!

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  • on April 03, 2010

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    This recipe was wonderful! The dumplings were light and fluffy. A keeper!

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  • on March 01, 2010

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    I saw this show and had to make the recipe. My friends and family love it!! I used low sodium chicken broth and nonfat milk instead of heavy cream and it turned out so good!! Two thumbs up to Emeril on this one!

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  • on February 28, 2010

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    I never try Emeril's recipe's because they always seen too intricate, HOWEVER I saw him make this and it seemed easy. BOY WAS IT! Although I did cheat a bit: I didn't make chicken stock, I just used a little over a quart instead. Also, I didn't have any of the herbs for the dumplings, no fresh thyme, and NO MILK (boyfriend can't have it. I used Almond milk instead and Smart Balance butter. Also, I used dried thyme instead of fresh. All in all, it turned out amazing. OH, I used 2 chicken breast that I cooked on high in my slow cooker for about 2-21/2 hours (put celery and carrots on bottom, rosemary and essence on top...they were nice and juicy when it can time to throw in the pot : I feel like I've really moved up in the realm of cooking, now that I've made an Emril recipe!

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  • on February 25, 2010

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    Quite a bit of time involved and work, but for the results it was easy.No part of this is difficult, it just takes time to cut vegs, cut up chicken, and throw everything together.Next time I will cook the chicken and cut it up the first day, and chop veges, then save meat, broth, and vegs till day 2. On day 2 just mix up dumplings and put everything together. Unbelieveably delicious. For the essence I generally dont like too much spice...so added a dash of all the spices in essence and so on. I used green onion tops as herbs, but if you dont have any even a dash of thyme or origano or parsley (I mean from your spice shelf would add that herb touch to the dumplings. Thanks so much to Emeril.

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  • on February 23, 2010

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    thanks Emeril for such a great recipe, my husband looooooooooooooooves it!!!!!!! I never cook dumplings this was my first n i think they came out greeeeeeat!!!!!!!!!!!!!!! I'm so happy this is a must have recipe

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  • on February 21, 2010

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    Farm/Ranch Girl, I grew up on comfort food. This was excellent!!!
    Then the peaches and Cream Bread Pudding was over the top.
    Thank You for a GREAT DAY!!!
    This feed 6 people, with plenty of left overs for everyone to take home.

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  • on February 19, 2010

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    All of my family loved this recipe. Very easy to follow and is filling. I didn't refrigerate the dumplings and they stayed together very nicely. This recipe
    is a keeper! Kathy DFW

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  • on February 05, 2010

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    Everyone loved this and I already had a request to make it again. I think I may use fewer herbs in the dumplings next time but otherwise, very good. Just make sure to cover the pot once you put the dumplings in!

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  • on January 31, 2010

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    Finally! A good recipe for chicken & dumplings like my mother used to make, I grew up on the rolled out dumplings like these and never cared for them made into doughy balls. I used some organic chicken broth too, but you don't need to and left out the white wine. I didn't have any Essence, so used one tablespoon of Herbs de Provence, plus the other herbs not included in the H/d/P. The reviewers who didn't care for the dumplings probably overworked them and this would cause them to be tough or maybe they didn't roll them out thinly enough or too much (? . Just following the instructions makes them turn out just right. At the end I whisked some corn starch with cooled chicken broth and stirred it in to thicken it up a little more because I had used more liquid than called for. YUM!! We'll be having this often.

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