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Chicken and Dumplings Recipe

Chicken and Dumplings

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (164)

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Average Rating:

Total Reviews: 164

Showing 141-150 of 164

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  • on November 19, 2004

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    I liked this recipe. Those cry babies who said it was too involved don't like to cook. The dumplings were lite as opposed to heavy and the flavor was great. I intend to make this for company. The person who said that you could save alot of time by using a roasted supermarket chicken was right. Not only would it save time, but cost nearly the same, without all the trouble of cleaning and cooking the raw chicken.

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  • on November 18, 2004

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    Tyler has done it again. I thought I made great Chicken and dumplings the traditional way (the way my mom and grandma has been making it for years. Wow, I was in culinary denial. This twist on the great favorite is not only easy to make but it tastes incredible. thank you Tyler for always keeping us up to date.

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  • on November 03, 2004

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    I grew up with my mother's chicken and dumplings and thought no other could rival hers. Well, this recipie does! It is well worth the time and effort it take to prepare this absolutely delicious dish.

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  • on October 24, 2004

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    I had never made chicken and dumplings before but it is one of my husbands favorite dishes so I thought I would try it. I started early in the day because I wasn't sure what to expect. The recipe was easy to follow and the result was the best chicken and dumplings my husband ever had. My kids asked for seconds and thirds. The next day it was even better as left overs. This was well worth the effort of making the chicken broth from scratch, and not using bisquick for the dumplings. I will make this recipe again and again for my family.

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  • on October 24, 2004

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    I made this recipe for a soup party I host every fall. This was the first time I attempted Chicken and dumplings and I got rave reviews from people who are finicky about Chicken and dumplings. One person who hates chicken soups of any kind had 3 bowls of this soup! The dumpling came out light and airy vs. thick and gummy. It was delicious and this soup will be a keeper for my annual soup party.

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  • on October 16, 2004

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    I love this recipe, but it takes forever to make it from the start on one day. What we do is have roasted chicken for dinner the night before and then use the leftovers for this the next day. The stock can be made in advance as well.

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  • on October 09, 2004

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    since I don't have an oven at present,I by passed the first step and cut ckn in pieces and made chicken stock and continued on, the dumplings were the best I've ever made. Less mixing is the trick and keeping the lid on for the duration of the cooking time. I'm making it again today....will add some vmore veggies to the pot....fresh peas from the garden are yummy in this.

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  • on October 06, 2004

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    It took quite awhile to prepare, but my husband and daughter just loved it.

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  • on October 04, 2004

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    Roasting the chicken put alot of flavor into the dish. The stock was very easy to make. The end result was fabulous a nice Sunday dinner. The recipe was time consuming

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  • on September 30, 2004

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    ...this is quite a different way of cooking Chicken and Dumplings. The "shortcut" I did was to buy store bought roasted chicken to save time, deboned it and made stock from the chicken bones. The supreme sauce really made it more tastier. Thanks for a great recipe!

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