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Italian Chicken and Dumplings Recipe

Italian Chicken and Dumplings

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

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  • on April 18, 2013

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    I have made this 3 times and really like it. I think you have to be careful to use the amount of the broth that is called for vs all that it make-just think of the extra as a bonus and save it for something else. If you really want to se it all you will need to add more flour to thicken it up a bit. I add a diced onion an more carrots and celery as I don't care for peas or pearl onions that much. Use an ice cream scoop for the dumplings to get them the same size and easier than using two spoons anyway. I was surprised that the broth is do good so quick - I think the garlic and salt really help.

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  • on December 03, 2012

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    OMG! What a wonderful and surprisingly easy dish. It's great for cold days..very hearty. If you are in a pinch you can substitute the home made pesto for a brand such as Classico's. I've made it both ways and it's delicious. Adults and kiddos will love the flavors. Thanks for the yummy recipe Rachael.

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  • on January 19, 2012

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    I have made pesto and bought pesto and when I'm in more of a hurry the store bought works and tastes just fine! I have made this dish time and time again! Perfect for chilly winter nights. Just shared it with a co-worker and she had to have the recipe...RR always keeps it simple and yet so delicious.

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  • on January 15, 2012

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    We liked the gnocci directly in the broth. The frying step seemed unnessecary. I like the idea of pesto in the broth though. Next time I would probably use that base and add tortellini instead.

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  • on October 04, 2011

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    I don't usually review things, but I HAD to write about this one. OH my GOODNESS was this good!! I subbed out about 3 tbsp of fresh ready-made pesto to make things a little quicker...and a little cheaper...pine nuts and basil are always so expensive!! I didn't love the lemon zest in the gnocchi, so next time I probably won't do that. I also seasoned the chicken with a little garlic powder along with the s&p (I'm a garlic freak!. I can't wait for how quick this will be next time now that I know what I'm doing. I was apprehensive about adding the pesto to the regular chicken and dumpling gravy, but my husband said "Have you ever made anything of Rachael Ray's that didn't turn out great?" Nope, I haven't!! Delicious! Thanks, Rachael!

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  • on October 02, 2011

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    Absolutely delicious! I never buy pinenuts - I used almonds. I also thought I had parmesan, but it was romano.

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  • on September 25, 2011

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    This recipe rocks!
    I didn't have chicken stock but I had vegtable stock so I went a little crazy and used that instead, it was still good! Will be making it soon again with chicken stock!

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  • on September 13, 2011

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    This was great, I made it for Sunday Family dinner, my son took the left overs@! It is a keeper.

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  • on August 29, 2011

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    I substituted onion for the celery (my husband is a celery-o-phobe, boneless skinless chicken thighs for the chicken tenders, and store bought pesto for the fresh (I used about half of an 8 oz container. The sauce was delicious. The pesto adds a ton of flavor. When I make this again, I may substitute homestyle egg noodles (or fettuccine for the gnocchi.

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  • on July 11, 2011

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    I love this! Don't miss toasting the gnocchi with butter and lemon--it adds a fantastic layer of flavor.

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