Neely's Chicken and Dumplings

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Mixed feelings. I added more herbs to the chicken and made my own gravy to go over the chicken and frumplings- I mean dumplings. The dumplings were very doughy and I let them simmer longer than 25 minutes. I have put them back on the stove and will cook them longer I guess.
Update: After cooking it longer- for about 40 minutes longer the soup was great and the dumplings were a little better. Will use a more descriptive recipe for the dumplings.

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This recipe was delicious! I made some for lunch today, given the cold, dreary weather. It was just what I needed! The dumplings were fantastic! I added a few extra veggies and herbs to my soup base (carrots, mushrooms, celery, onions, garlic, parsley, cilantro, small red potatos, thyme. I make chicken & dumplings about 4 times per year, and I when I do, I usually use Bisquick for the dumplings. This was the first time I've ever tried making them from scratch. They were fantastic. As others stated, I cooked them a bit longer due to the heavy cream. I am still licking my lips and trying to hold off on going back for seconds :-. Thanks, Gina & Pat!

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This was delicious! My husband is a comfort-foodie, farm boy from Kansas, and loves Chicken and dumplings. As for problems with the dumplings not cooking all the way thru, this is a take on using Bisquick for dumplings, which I once used til I read the label and saw the transfats it contains. The Bisquick sub recipes I've seen call for the same ratio of flour/baking powder/salt as the recipe, plus cold butter cut in (app. 1.5 Tbls per cup flour. I've found that heavy cream definitely makes these guys cooks more slowly, leaving it doughy in the middle. With butter added, it's prob best to use milk (I use what I drink - 1%. I make my dumpling dough slightly wet & use a small spoon to "drop" the dumplings (about 2 -3 tsp. of dough vs. making dough balls - they're fluffy & cooked thru. Add 10 minutes to the cooking time to allow the dumpling dough to thicken the gravy. I add peas and pour this over mashed potatoes just because that's how DH likes them.

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I did not like how the dumplings fell apart in the broth. The dumplings also were very doughy at the end of the cooking time. My family is from the south so any dumplings have to be compared to all of my aunts', these failed miserably. The soup did have a nice flavor but not "country" enough for my family!

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This was delicious! My family tends to be very picky, so I wasn't sure they would eat it... but they all went back for seconds! I also added peas and potatoes to the recipe, to throw in some more veggies. Will def make this again!

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I loved this recipe!! "Chef trick"... I'm a mother of 2 year old twins and do not have time to make dumplings, therefore I use biscuits. I flatten them, bake them, cut them in quarters, then put half in the stew at a time stirring in between.

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The soup part was very good. Personally, I am not a huge fan of a strong thyme flavor so I cut it down to half. Also, is the ingredients for the dumplings right? They never formed a proper dough with the ingredients as is....I added a little more milk to make it into a biscuit dough, but once all the way cooked, the dumplings had a funny taste. I think I will use the soup recipe, but I will use Bisquick for the dumplings instead.

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The Chicken and Dumplings turned out awsome. I was afraid after reading a few reviews that the dumplings would not be done, but they were done perfectly. I did use milk instead of cream. Thank you Neely's for a great dish.

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Absolutely loved this recipe!!! One of the best soups I've ever tried and it was a show stopper! It was full of flavor and easy to make! I made my dumplings medium meatball size, and made sure not to disturb them while cooking. They came out perfect and none of them broke apart! I will definitely be making this again!!!

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These were good, but most of the dumplings did dissolve into the broth. However, I've always preferred the dish creamy, so I didn't necessarily mind (plus this may have been a result of how long I had to cook them - read on. The dumplings that did hold their shape took forever to finish cooking. And mind you, I made them very small - less than a rounded teaspoon. I let them cook for over an hour and still as I was eating them a couple were raw in the center. So, if I made these again I would alter the dumpling recipe (I think milk instead of cream might help them cook faster, and also omit the garlic from the broth mixture. On the whole this was a very good dish, it just requires some tweaking.