Chicken and Dumplings

I loved this recipe. Best chicken and dumplings I'd ever tasted.

Very good comfort meal. Instead of the peas, I used cabbage. Another reviewer suggested adding thyme and rosemary to the dumplings and I did, and will do again; added some flavor to the dumplings.

These are really super good chicken and dumplings. I am not a huge fan of veggies in my chicken and dumplings so these were super good. I can see myself making these for my family over and over. http://www.printablecouponsanddeals.com has tons of great coupons. You might wanna check there before buying the ingredients for this recipe.

we added corn and peas, extra garlic, and just used biscuits for our dumplings. this was our first time making chicken and dumplings. still super good.

This is just like mom used to make when I was a kid, WOW great recipe.

This recipe was really good. I added celery and carrots (one cup of each sauteed with the onions and garlic) and I used boneless/skinless chicken thighs (but only about a pound and a half - which was plenty in my opinion...anymore and I can see why people complained about the lack of liquid). Based on the reviews of not enough broth, I also only used half the amount of corn starch. It was plenty thick. The dumplings were a pain because they were so sticky, but they came out quite deliciously dough-y after they had cooked in the broth. I was really impressed with this...especially since I have had several CL chicken dishes be very disappointing.

I loved this recipe. It warmed my husband and I right up and had great flavor. Next time I think I will cook the dumpling in the the broth a little longer. They tasted a bit raw to me, though my hubby disagreed. I was very easy and I would make it for company.

This recipe cries for more veg, but I tried to make it as directed. I didn't have low sodium cream of mushroom, just low fat and the dish tasted salty. I did use low sodium broth. The dumplings did not cook correctly, unfortunately my favorite part of the dish usually, but the chicken was moist and tender. Instead of making changes, I will just use a different recipe.

easily one of my favorite recipes! Such a crowd pleaser. When I am cooking it, i can't hardly wait to start eating it! Great job cooking light!

This was great recipe, but I did make some additions. I added a cup of diced celery, carrots, and cremini mushrooms. Also, I put a few sprigs of thyme in the simmering sauce, and added fresh herbs (thyme, parsley, and chives) to the dumplings. Absolutely delicious and I will definitely make again!

I made this for our first rainy day of the season. I took some of the advise on from other readers and added the following: 1/2 tsp thyme, 1 cup each celery and carrots, 4 cloves of garlic (instead of the 1 the recipe calls for) and a bay leaf. I also used a rotissere chicken from the deli because I didn't have time to defrost any chicken and since you shred it anyway, it makes the process faster. I just added all ingredients up to the peas and then let it simmer for about 45 min before proceeding with the rest of the recipe. I know I'll be making this one again!

This was the bomb. It is failure proof if you follow the directions. I tweaked mine a bit. I sauted the 1 cup onions and 5 finely chopped garlic cloves. Added 1 cup chopped carrots and 1 cup celery. Added cracked pepper. 2/4 sherry. 2 Bay leaves. Undiluted cream of mushroom. Then I used Organic Free Range Chicken Broth. I washed the chicken breasts and put them into the pot. Goofed on the powder and water mixture by putting it in too early. Didn't matter. Waited 35 minutes and did the dumpling mixture. Used the two spoon method and in 20 minutes it was ready. Only problem is that it took a long time to make doing it alone. Definitely something to make on the weekends. *I noticed that using two cans Swanson and Campbell's cream of mushroom would amount to 1800mg of sodium. Cooking Light? No way. Which is why I made the switch to Low Sodium Organic Free Range Chicken Broth by Imagine. I used the entire box.

Good recipe. Wasn't very hard, and my wife absolutely loved. I probably would halve the pepper next time because my girls were objecting to it.

I only had cream of celery soup on hand so I used it. I also had some fresh mushrooms that I added since they weren't in the soup. The only other change I made was the addition of carrots. I thought it turned out good. I would definitely make it again. I agree with others that it needs a little more liquid. Will add more broth next time.

Very good, except for the dumplings; they were not thoroughly cooked through in the center, despite prolonged cooking, and I think it's related to their size. I will make 32 smaller dumplings next time. This recipe is begging for more veggies, so I added 1 cup chopped celery and 1 cup chopped carrots. I omitted the salt (you'll get plenty from the cream of mushroom soup, even with the reduced sodium) and added 1/4 tsp of dried thyme as well as 2 bay leaves. The broth is wonderfully thick and rich. It's pretty time-intensive but worth it!

This was sooo good. I used leftover turkey and homemade turkey stock, added a rib of celery, 1 carrot and some corn. I also added some dried basil, dried parsley and green onion to my dumplings. This was excellent. I do not like leftovers and this made amazing leftovers. I will definitely make again.

Very good! The sherry really gives it a nice flavor - I added 2 bay leaves as well. Next time may also include a dash of dill. Served with a simple salad....

Hooray for comfort food! We loved the great flavor and thickness of this soup. Based on previous reviews, I used 5 garlic cloves & a bay leaf. Also substituted 1.5 lbs boneless skinless thighs. I wish the dumplings had more doughy denseness, but that's a minor complaint. In the future, I'll add more broth/water to alter the soup:dumpling ratio.

I've had good results with this recipe, my fiance says it is better than his grandmothers (always a compliment!) I did add chopped carrot and celery for more vegetables. It turned out very thick and rich, it definitely didn't taste light.

This is a great dish for company when the weather is cold. My husband and brother ate it up.