Neely's Chicken and Dumplings

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Taste wise I would give this 5 stars. I used Emeril's Essence to season the chicken after shredding it and I'm glad that I did. It added a subtle kick.

I followed the recipe to the letter but the evening was busy and I ended up making the dumplings and letting them set for 30 minutes or so before adding them to the soup. Also, not having grown up eating dumplings I'm not sure how they "should" taste. My grandmother, who grew up in North Carolina tasted them for me and said they had a good taste and that the texture was correct though she felt I could have added a pinch more salt (smile. It reminded me a lot of chicken pot pie for some reason.

They were not DENSE but seemed heavier than expected and as some reviewers described melted in your mouth and had a very tender texture. When I cut into some, the center seemed dark despite letting the soup simmer so much longer than required (50 extra minutes.

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I didn't watch this episode and maybe that would have helped. The broth was tasty but I had to thicken it. I replaced the cream with 1% milk, per some suggestions. By the time they were cooked through, they were brick-like, shall we say? It isn't fair to be negative when I didn't follow the recipe exactly, tho, and I would probably try it again, using the cream!

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This dish turned out very well. The cream in the dumplings melted into the broth to make it a very rich stew. And, especially happy to see the dumplings remain plump and tender and not melt away to 'where'd the dumplings go land.' Will use this easy dumpling recipe for all my dumpling needs.

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Best ever! The cream gave it just enough richness for those little dumplings to melt in your mouth. Just wonderful.

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i found that you really need to cook these dumplings "old school way"....meaning with lid on for 12 mins, then lid off for 12 mins..this dries them out better for a better texture :o

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i found that you really need to cook these dumplings "old school way"....meaning with lid on for 12 mins, then lid off for 12 mins..this dries them out better for a better texture :o

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This was one great recipe! I did add a can of pea's also. My dumpling came out nice, made them like one inch rounded balls cooked for about 40 mins, best chicken and dumplings i've had in many years

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I've never been a Chicken and Dumplings fan but when the Neely's made this on TV I had to try it. I made the recipe excatly like it called for except for a few things. I used an oven stuffer roaster chicken instead of a fryer, it has more flavor. I also added 2 tablespoons of the chicken fat that settled on the top of the poached chicken pot to my dumpling mixture. (I learned this trick from my Aunt Tiny, she could make the best Chicken and DumplingsI also didn't know how large or small to make the dumplings so I made them the size of a quarter. I found this dish to be so delicious. I'm happy with the outcome. Will add this to my rotation of chicken dinners. Thanks again Pat & Gina for another fabulous recipe.

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This was simple to prepare and delicious! This will be my go to recipe for chicken and dumplings for now on!!!

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This is an excellent recipe! They are best with cream and real butter.