Sunny's Easy Chicken and Dumplings

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Forget the semantics (noodle vs dumpling. This recipe was easy and very flavorful. I did use extra herbs though. I agree with the other review re: the salt. I would not use as much the next time in the dumplings. I might use 2 tsp instead. Took it to work the next day and had to share it because it smelled and tasted so good. Making it again tomorrow. Thanks Sunny. This is the second recipe that I have tried of yours. Both were great. Keep up the good work.

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These were sooo wonderful, even my husband loved them and went back for seconds. He is extremely pickey and really enjoyed them. I did find that the dumplings were even more tender when re-heated. I think next time, I will allow them to cook for about a half hour.

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My family loved my chicken noodles, but since I made this, they have replaced it with this. So much easier! So much better!!!

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This recipe was easy to make and absolutely delicious!!!! This was the first time I've ever made chicken and dumplings and my family absolutely loved it!

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First let me say I agree with Shirley. When cooking a recipe is a guideline. It takes creativity and ingenuity to make it your own. Sorry, but something "null" seems to lack, based on the number of negative posts left by this individual.
Try the following for better dumplings/noodles: 2c flour,1T baking powder, 1tsp salt, 2 eggs, 3/4 to 1c buttermilk. Less liquid for rolled style, more liquid for drop style. May add dried herbs of your choice for a different flavor.
Also try adding a few chopped carrots to the stock pot. If you don't want to toss the veggies simply puree them with a little liquid, strain them through a seive and return them to the pot.HERE IS WHERE YOU WANT TO SEASON TO YOUR TASTE. Remove chicken from bones, cut into bite size pieces and return to pot. Add dumplings, cover and steam. til cooked through. Broth should have a smooth, thick, stew like consistency in the end. If you feel the need to thicken your stock use equal parts of soft butter and flour to make a paste, then add a little at a time until desired thickness is achieved.
Happy Cooking!

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Grandma always made her dumplings with flour and water seasoned with a little and pepper, they soaked up some of the delicious broth and plumped up just right in a short time when added to the chicken and broth. I've always loved chicken and dumplings cooked this way and prepare mine exactly the same way. I'm 59 years old and was pleasantly surprised to see Sunny make hers' the old fashioned way. Delicious, delicious, Sunny!!!

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These noodles, or rivlets, are sometimes called "slickers" in the
Pa Dutch country. Good noodles should include eggs, which
Sunny did not use, however. I suggest she re-do this recipe.
And don't call them dumplings.

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Salt and pepper should always be added to "your taste". I never go by what the recipe says. Recipes are just a guide. The amount of salt reference in the recipe is the amount that Sunny prefers. The same goes for Ina. Use your head, if you don't care for salt, or your diet is salt restricted, don't add it or add to your taste. It's not rocket science!
As for the recipe, I did find the flavor lacking and I much prefer drop dumplings to rolled dumplings. To me, rolled dumplings taste like thick chewy raw noodles.

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I had to add a lot of salt to make this palatable, and the dumplings were indeed like rubber. I was vry, very disappointed with this recipe. I wouldn't give this one another try.

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This was a very disappointing recipe! It was more like chicken and rubbery large noodles! I will go back to my fluffy dumplings anytime as this recipe didnt save a whole lot of time and really lacked flavor. Why would you add onions, garlic and celery and then take it out??? Thats flavor right down the drain, I am glad I put them back in after taking a bite. If you are expecting chicken and dumplings from your past - forget this one!