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Love this recipe! It’s easy and tastes like it should be more difficult. I followed the recipe as written 4 times now and it comes out excellent every time. It’s definitely become a favourite.
This is a great! I made this for the first time last weekend and it was such a hit that I was asked to make it again this weekend. I added 2 additional cups of chicken stock but otherwise followed the recipe as is. Thank you!
There are lots steps missing…I had to make up some things along the way, like what do you do with the fat that was rendered from the chicken skin? And what do you do with the stock and pot after poaching the chicken? Or do you use a different pot to cook the veggies? Other than that, great recipe!
Came out PERFECT! This my first time making Chicken & Dumplings. Really cool how the dumplings fluffed up in the steam. I used shallots instead of onion, added two cloves of garlic, and agree that a bit more stock is needed. Delish comfort food on a cold snowy Aspen night! Thank you!
Really, really tasty. The only thing I would suggest is it needs almost twice the stock as stated. Actually, I only had broth in the house so I used that and it was still great, just needed more liquid.
Absolutely delicious. My adult son doesn’t like onions so I chopped about 3” of leek finely. I cut back initially on the sherry, about half because I could add a bit later which I did. He had a date, he lives above me and he served this. It was a hit! Yummy!
What a lucky son you have, Barbara ;)
The soup part was good but the dumplings were like rubber dough balls. There wasn’t enough liquid with only 3/4 cup of milk to mix it together with two cups of flour. It was a dry crumbly mess so had to add more milk. They ended up chewy balls of cooked dough. Have had much better luck in the past making dumplings with Bisquick.
The dumplings, I had cream on hand I wanted to use up. It seemed a bit dry so I added some of the broth. It really added flavor. You always need to to tweak recipes a bit. Different elevations, weather, etc effect recipes. Personally, I would never use Bisquick for anything. You can control the density of the dumplings yourself.
Elise – My mom used to make dumplings and put them into her potato soup. I just loved those! One thing she did have in her dumplings was fresh-grated nutmeg. I tried that today and combined with fresh parsley, it was divine. It brought me way back from 82 years to my childhood!Thanks, Elise
Hi Karen, what a great idea, nutmeg in dumplings! Thanks so much for sharing.
I just made chicken and dumplings but for the dumplings I used America’s Test Kitchen’s “Dream Biscuits” that are made with heated 30%+ cream (Easiest biscuits ever) and modified the recipe a little by increasing the baking power by 1/2Tsp and adding finally chopped rosemary. Dropped them using the 1/3C measuring cup as they did for the biscuits and cooked as normal here for the S&D. Using rotisserie chicken- even made the broth from the carcass, frozen mixed vegetables, cubed potatoes and the sauce here it came out amazing in no time at all.
I’ve been making this meal for years and it’s become a family favorite. Thanks for your contribution to so many cosy dinners.
One every month, At Least! I use left over roasted chicken for this recipe. Utterly scrumptious. Thanks!
A great use of leftover roast chicken!
Dumplings didn’t turn out! I used gluten free flour, is that why? Awful
Hi Jessica, sorry your dumplings didn’t work. Yes, you should use regular flour in this recipe, made from wheat. Adding an egg if you use a gluten-free flour in dumplings like these would help, though. But I’d say you should look for a recipe made just to be gluten free. Cheers!
So good! Big hit with the fam too
Perfect fall day stew recipe. Dumplings are similar to my mom’s recipe except we add one egg to the milk and mix it first before adding to the flour mixture.
This was delicious! Big hit with my whole family. I made it and followed along right with all of your directions. Thank you for making everything so clear. Will make it again many times I’m sure! Thank you!
I used the dumpling minus the herbs (no herbs on hand)and they were so light and fluffy! I did not have cake flour so I added a teaspoon of cornstarch. They
were perfect. I have tried many recipes for dumplings and this was the best.
I also just made the dumplings. I cooked them a bit longer than called for, but they were excellent! Next time I will try the whole recipe. Thanks for sharing this!
Just made the dumplingsTurned out greatDidn’t change or add anything extra
Error in recipe. I had to add milk just to mix it. Recipes should be tested before posting.
Thank you for your comment. Do you have a general idea of how much additional milk you needed in your dumpling dough besides the 3/4 cup called for?
I think there was a typo. 2 cups of flour for 3/4 cup of milk. I couldn’t incorporate all the flour into the milk. I think it must be 1 cup of flour. Mine were like lead
I’m sorry your dumplings were heavy! Not fun. Thank you for your feedback. I just looked up my go-to dumpling recipe for many years, from the Joy of Cooking, and it calls for 2 cups of flour to 1 cup milk, so the ratio here is not a typo. Did you use all-purpose flour? If so, you did nothing wrong, but some brands of all-purpose flour absorb more liquid than the cake flour this recipe calls for.
I’m also curious how you measure your flour. Do you spoon flour into the cup and level it, or do you dip the cup into the bag and level it? (There’s no right or wrong way, but how you do it makes a big difference in how much one cup of flour weighs.) If you have a scale and are bored, you can weigh the 290 grams of flour and see if it looks like more or less than the amount you measured out by volume.
I used two cups of flour and mine were delicious. Definitely not a typo.