Chicken and Dumplings

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I've made this twice- once on my stove in a dutch oven and a second time in a crock-pot. I added carrots, and then only added enough water when poaching the chicken to just cover the chicken completely. These were the only changes that I made to the recipe!

My only thought as to why this would receive a poor rating is that from anybody is that they did something incorrectly. My suggestion? If something in the recipe doesn't look quite right to you, then you should tweak it. Using your common sense is important when cooking.

Anyway, this recipe really is incredible! The chicken stock is thickened more so by the dumplings than it is by the condensed soup. The longer that you cook it after adding the dumplings (which are more like big, soft noodle/dumplings than the dumplings that I grew up eating in northern Minnesota, the thicker that it will become. It will thicken even further upon cooling.

Try this recipe!

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first of all I love Paula Deen....BUT she missed the mark on this one, this was the WORST thing i have ever eaten. It was very watery and had NO flavor. JUST THINK 2 bouillon cubes, and 1 tbsp paula's seasoning (which is just salt, garlic powder and pepper for 16 cups of water! Why didn't that set off alarm bells. added 4 tbsp cornstarch and probably 6 more bouillon cubes, ended up with weak tasting milky colored chicken soup with dumplings Sorry =(

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Paula
My family has enjoyed this recipe for years.I just had a young friend of mine searching for a good recipe and I e-mailed this to her i know she'll share it with her family too.
I cant tell you how often I use it now that i have to make every dollar stretch. Thank you again

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i love it was so good and full of flavor the only problem i found was there was not enough

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Just like home in North Carolina. Brings back memories.

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I'm giving this two stars because I had a pre-made Turkey Soup that I wanted to add Dumplings to and I thought, HEY Paula Deen knows her stuff so this should be the ticket.

Heated up my own Turkey Soup and made her Dumplings only and added them as suggested.

I'm not sure if there's a specific element from this recipe that really MAKES the Dumplings work but this is my suggestion to anyone else out there... DO NOT USE THESE DUMPLINGS ON THEIR OWN!

Our experience was a very thick doughy, bland lump of gluten.

If you are expecting a light fluffy dumpling - this is not it.

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I tried this yesterday and took into account what others had to say about it being more soupy instead of gravy. So I put the recommend water in while cooking the chicken and then when it was finished I took out some of the water...maybe 2 cups. I added a bit more seasoning for taste and corn starch to make it a bit more thick and added an extra can of cream of chk soup (although it was still a bit watery. the dumplings needs to be cooked more than just 3-4 minutes. It turned out really good, however...we had plenty of leftovers (it's only 3 of us...and so today, we put it on the stove for dinner and it was def. thicker and the flavor was amazing...I guess letting it sit overnight really helped, because it was amazing :

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I tried this today and it was GREAT! I've never made chicken and dumplings, but this is the recipe I will always use.

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This recipe was great! I made this recipe three time. I put both a can of cream of celery one time. Cream of chicken another time and another time cream of mushroom. And all turned out great!!!! My wife and kids love when I say that I'm making chicken and dumplings.

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This recipe was great! (I've made it twice. I give it five stars for the easy-ness of the recipe. (The dumplings are homemade but dont' take forever to put together! I do always put an extra bullion cube in and the second time I made this recipe I put both a can of cream of celery AND chicken in (I like my dumpling recipe thick. And when in a pinch, I used a pre-cooked whole rotisserie chicken that I shredded and it was STILL fantastic! Thanks Paula!