I am the author of this recipe and I want to add a couple notes. Generally I make 2-3 batches of dumplings for each whole chicken. If you like more dumplings than chicken, boneless is probably the way to go. If you use a whole chicken get a roasting chicken, not a fryer. More fat, more flavor. Don't scimp on the flour. This dough can get sticky and flouring your surface will prevent it from sticking to your counter. Also the more flour, the thicker your soup will be. If you choose to add frozen veggies it is important that you add them BEFORE the dumplings and that you bring the broth back to a boil. The dumplings must be dropped one at a time in boiling liquid. I hope you enjoy!
I am the author of this recipe and I want to add a couple notes. Generally I make 2-3 batches of dumplings for each whole chicken. If you like more dumplings than chicken, boneless is probably the way to go. If you use a whole chicken get a roasting chicken, not a fryer. More fat, more flavor. Don't scimp on the flour. This dough can get sticky and flouring your surface will prevent it from sticking to your counter. Also the more flour, the thicker your soup will be. If you choose to add frozen veggies it is important that you add them BEFORE the dumplings and that you bring the broth back to a boil. The dumplings must be dropped one at a time in boiling liquid. I hope you enjoy!
Love love love this recipe! This is where my heart is! With so many people trying to recreate the wheel this was a comfort recipe and a comfort food. Love this technique I love using the broth to make the dumplings! If you think your dumplings will be plain Jane you're so wrong. The seasonings of the broth transfer right over to the dumplings. I used left over chicken breasts and drum sticks. Deboned them then threw it all (bones and all) in the pot to boil and make a broth. Pulled out the bones with tongs before adding dumplings. Whole family ate it and loved it. Thank you so much! This is definitely a keeper. I feel recipes like this are hard to come by felt like it came with a little peice of history. (For me. I realize this maybe old hat for some.) Couldn't be happier. Next time I will take a picture.
I made this for my mom on her 69th birthday. I added fresh peas and sliced carrots. She said that it was just like her grandma used to make for her birthday when she was a child.
Perfect comfort food and my kids said it was just like Cracker Barrel but better! I d never made dumplings and they were easy and came out perfectly using this recipe. Even my mom (who is an incredible cook that makes everything from scratch) asked for the recipe. Classic and delicious!
Made it just as the recipe called for was verry good will be making again
Have made this a few times... absolutely delicious. It is better than Cracker Barrel. I however did not add the lemon and added some frozen peas.
Loved the dumplings this way! I did use boneless chicken breasts and cooked them in the crockpot with broth and the lemon then I continued the dinner on the stove and added more broth and veggies. Yum!
This recipe is very similar to the one my grandma taught me. The broth makes it the best. Season your broth because that is what your dumplings will taste like. My recipe uses an egg in the dumplings but that is the only difference.
This recipe is the way I make my chicken and dumplings it's no fail and delicious. The only thing I'd add is to be sure to let the dumpling dough rest for about 20 min or so the dumplings will roll so much easier.
First time making this. Followed the directions all the way and was not impressed. I thought it would come out thicker but it didn’t. I thought it was lacking flavor. Will not be making it again.
