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Chicken and Dumplings Recipe

Chicken and Dumplings

Tyler Florence

Copyright 2001 Television Food Network, G.P. All Rights Reserved

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (160)

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Average Rating:

Total Reviews: 160

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  • on April 07, 2012

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    i apologize if it is frowned upon to create 2 accounts, but i feel the 1000 word limit is just not enough to review recipes! i wanted to add that you have to remember simmering is an art, you have to know that there should only be a tiny tiny bubble at the center every few seconds, any more and you will simmer too much and not have enough of the 6 cups of broth to make the soup! it happened to me! i also wanted to recommend to use half organic humane unsalted butter and half organic non gmo soybean oil when coating the chicken in step 1 . . 2 beneficial fats compared to the 1. happy eating : enjoy :

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  • on April 07, 2012

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    wow! just wanted to say thank you so so so much cmiller wow i knew something was wrong. first i want to say the soup was delicious and amazing anyway, however when i first made this i used the 1tbsp flour because i thought the 1/4 cup flour was a typo, didn't mess up the taste but obviously the lack of flour prevented it from being even greater, have to say it was amazing anyway! can't believe it's 1tbsp salt wow now it must taste even better when I will make it tomorrow for Easter. cmiller thank you so much i can't believe this hasn't been fixed yet. again if you are thinking of trying this go for it! it's delicious. be sure to use humanely raised chicken and humanely sourced butter, buttermilk, and cream. amazing recipe : thank you tyler

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  • on March 20, 2012

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    So worth the extra time... The meal was fantastic!!! (I do want to mention a mistake in the recipe. Supreme Sauce--> 1 tbsp flour should be 1 tbsp of salt. This may account for the bad review saying it was bland. I made a couple of additions to this recipe because who can't use a few extra vegetables in their diet. I added frozen peas and fresh kernels of corn cut off the cob. I also made a few substitutions. I used dried rosemary. I used lemon juice. I didn't have garlic cloves on hand, so I used jarred minced garlic tied up in cheese cloth in my stock. BUT the biggest substitution I made was with the dumplings... A neat trick and just as delicious--> use premade, refridgerated, buttermilk biscuits. Cut them in quarters and drop in. I actually prefer the texture of this type of dumpling as opposed to homemade dumplings. My family loved this so much that they have requested me to make it again in less than a week.

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  • on February 28, 2012

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    Absolutely perfect for a snowy day and the leftovers reheated well for lunch the next day. The whole house was infused with fabulous cooking smells that takes you back in time. This is not a recipe to make for dinner tonight unless you're planning to eat dinner at 11pm. But definitely worth the extra time it takes to have homemade chicken stock -- makes all the difference. The buttermilk dumplings were light and fluffy. Cracked black pepper on top of the dumplings before steaming made them extra yummy. This is a recipe to make on a weekend; a lazy afternoon with good music and a glass of wine. Delicious!

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  • on February 22, 2012

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    Ehn. This recipe was relatively bland and not exciting for the excessive amount of time it takes to make. The dumplings did not have much flavor and sucked up much of the sauce from the dish, leaving little sauce for the chicken. If I were to do it again, I would use pre-made stock and cooked chicken from the store to save time. But frankly, it wasn't that great to redo.

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  • on July 01, 2011

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    This was amazing. From what I remember I added a little seasoning to the dumplings; some garlic powder, fresh chives and black pepper, but other than that I pretty much followed the recipe. It took a looong time, but I would probably not take any shortcuts next time, because it was really delicious!

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  • on May 14, 2011

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    well this was my first time making chicken and dumplings and well this was FAB!!! It took forever and if you follow the directions completly it is full of flavor!! and good!! ALTHOUGH I did use the fat drippings from roasting the chicken and added it to the the sautee of the vegges for the sauce! I also used the veggies for the stock and blended it all together and made a thicker stock for the sauce!!! I also added some poultry herbs to the dumplings and only used one egg! It was great my family loved it and a great recipe to use with my little girl! I do recommend it and I will use it again but now that I know how to make it I will enjoy adding and taking things away as I like!

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  • on March 29, 2011

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    NOT MUCH FLAVOR WITH ALL THE PREP AND FRESH HERBS IS WHY ITS SAD MY WIFE HAS THIS BEAT BY FAR SORRY TYLER KEEP SEARCHING FOR THAT SPECIAL TASTE THAT YOU OBVIOSLY HAVENT FOUND WHEN IT COMES TO C/D

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  • on January 31, 2011

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    Utterly delicious. Maybe I let it boil down too much but ended up using more like 8 cups of stock and 2 cups of cream. Regardless, the flavors were rich and delicious. My guests literally could not get enough. Will make again! (very long process however.

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  • on January 04, 2011

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    Loved this!!!!!!!! My mom made me Chicken and Dumplings as a kid. I hated it. Decided to be adventurous with my children. They loved it. I will admit I used a rotisserie chicken. Like my sauce a little more runny so used 8 cups of stock and 1/3 cup of heavy cream. The shredded chicken thickened the sauce. Next time won't use all the chicken meat maybe 3/4 of it. Anyone afraid of the dumpling recipe should NOT be. Made the best dumplings ever. I even liked the way they smelled after mixing them in the bowl before cooking them. This is a great recipe don't be afraid to use it...

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