Chicken and Dumplings

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My daughter sent me this recipe after she made it, having dissapointing results in the dumplins. Paula uses the same recipe me, my mom, and my late mamaw used for the dumplin' part, just plain flour, salt and ice water, rolled thin. I cut mine in about 2 inch strips, they always break up while cooking. Here's the prob with this recipe. It takes wayyy longer than 3-4 mins to cook these dumps. At least 45 minutes or longer to get them tender folks. You have to get one out and taste it every so often to see if it's tender. Also cook with lid off and the juice will cook up and get thicker. I love them best the next day too. I'm from GA and I don't use all this stuff, just boil a chicken, salt and lots of black pepper, cook dumps in stock while chicken is being de-boned, then cook together till dumps are tender! YUM and perfect everytime! Frozen dumps are delish too and I admit I use them alot too... :

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A hit! Even better second day! I used boneless, skinless chicken thighs which cooked up so nice and tender. I used Knorr Swiss Chicken and Tomato Bouillon as that's what I had on hand. It added a nice golden color as well as extra flavor. I used about a quart more water than the recipe called for. I cheated and used frozen dumplings (thawed. The first day it wasn't as thick as I would have liked, but I didn't add any cornstarch. The second day it had thickened up quite a bit so I'm glad I didn't. It made a huge pot of dumplings. Will be my go-to recipe from now on. So easy.

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I like to throw in all the chicken parts for the simmer for maximum flavor! Yum! Also, because I am a flavor junkie I only used 2 quarts of water. Grew up in Georgia and moved west recently, and they don't know what southern food is here! You ask for sweet tea and they look at you like you have three heads! I needed some sustenance! So I knew I could trust that Paula Deen would have my back with some TRUE southern recipes. Thanks for an evening of the tastes and aromas of of home, Paula! I'll be adding this one to my book!

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This is a good base recipe. I use boneless skinless chicken breast for ease of not having to debone the chicken and to cut back on fat. Also I add a couple diced carrots to the recipe & a couple cloves diced garlic. I double the amount of bouillon and don't use the cream soup. The dumplings are tasty but take 40-50 minutes, I have found, at a slow simmer/low boil to become palatable & good texture. I make this at least once every month or so.

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This recipe is amazing. The only thing I did different was roast the chicken and make chicken stock out of the bones. Other than that followed recipe. Will be making again.

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I was very disappointed in this one.My own recipe is so much better.I just wanted to try something different but have learned my lesson.I have always added cream of chicken soup to mine but at the end after the dumplings have cooked.It gives the dumplings more room to swell and get done if you wait.It also helps to thicken it up.I also add a few drops yellow food coloring or some turmeric to make it more appealing.Thanks Paula but no thanks!

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I almost made the mistake I'm sure many people did with the salt. Although the recipe makes 1 1/2 cups of House Seasoning, you are to only use 1 tsp. THANK YOU CooGAR for pointing that out!!!

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I've made this in the past using this recipe and will again tonight for dinner.I will be adding carrots tho and using canned big refrig biscuits,cut up.Its too much work to make dumplings.I also add a little white wine and splash of sherry to the liquid also.I also will be using 3 cartons of chicken broth then adding some water.

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the base of this recipe was very good, and i think would be excellent for chicken noodle soup. but for chicken and dumplings, i thought it was way to watery (for my taste. the dough for the dumplings was very sticky and i kept having to ad more flour to get the "firm" texture as it said in the recipe. i could have misread the directions, causing it to turn out that way. as far as the recipe as a whole, i wouldn't make it again even though it did turn out well, it's too much work for it not to taste that well.

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Base recipe is fine. I never follow the spice portion of recipes so mine was not too salty. My complaint is the dumplings. Using prepared biscuits would have been better.