Chicken and Rosemary Dumplings

We loved these soft, fluffy dumplings. I used the recipe as a suggestion more than a set of directions, as I roasted a chicken last night and made a stock from the carcass and some various vegetables peelings I keep in the fridge for that purpose.  I also used some of the leftover meat, along with 3 cups of frozen mixed vegetables (in addition to the celery, onion, and garlic called for in the recipe). I also tossed in a heaping teaspoon of herbes de provence, a tablespoon of tomato past, and used better than bouillion instead of salt to enhance the chicken flavor.  As written, the recipe might be a bit bland, so I would recommend those flavor enhancements.  The dumplings were wonderful! Remember to use a large pot so that the dumplings have room to cook.

I will cut down on the quantity of rosemary that go in the dumplings as I thought that the rosemary flavor was too overpowering.

Fantastic. I can't believe how good this was. I have tried lots of chicken and dumplings recipes and this is by far the best. It does take a little more effort than I expected but it was so worth it. Will make this again and again. I did substitute almond milk for the buttermilk because that is what I had on hand, but didn't notice any difference.

Delicious! The soup was so good and the dumplings were perfect - light and fluffy! Just make sure you have fresh baking powder for the best dumplings because it really has an effect on their texture.

This was so good! Definitely satisfied my comfort food craving. I used boneless skinless chicken thighs, Better than Boullion for the canned broth, and cheated by making the dumplings from Bisquick (but still added fresh rosemary). It could have been a little thicker but the flavor was spot on.

I thought this was extremely bland. I did add some poultry seasoning and sage as well as additional salt. Dumplings are good. I would probably double the garlic next time and maybe the thyme also.

I made this for my husband, it is one of his favorites. We both enjoyed it - cooking the chicken yourself is worth the boost in flavor. One point on the recipe: it says to combine the first 5 ingredients, which takes you up through the thyme. Then it says to strain the broth and discard solids (which would include the whole sprigs of thyme), but later on, when you add the broth to the vegetables it implies that the thyme sprigs are in there too, because after 10 minutes you discard them (but it hadn't said to add more thyme). So, just something to be aware of - glad I read ahead and put them in with the broth and veggies! Lastly, next time I make this I think I'll increase the liquid (and therefore the slurry as well) - I'd like at least 1-2 more cups worth of liquid, but I like mine a little soupy so the dumplings can soak up all that great flavor!

We thought this was delicious! I love the fact that you use both skinless breast and skinless drumsticks -- it gives the soup a "from scratch" quality without having to cook an entire chicken. It took me about an hour to make which is not out of the question on a weeknight when you really want a tasty, comforting soup. The dumplings were tender, satisfying, and delicious as well! Will make this many times again!

So, I've never made chicken and dumplings before, but I tried this tonight, and it was amazing. I used homemade turkey broth (leftover from Thanksgiving) in place of the chicken broth, which probably made it better than it would have been with canned broth. The dumplings were sturdy enough to hold up in the soup, but just melted in my mouth. My husband, who doesn't usually like food that doesn't include at least half the contents of the spice rack, raved about this.

I've been making this recipe for years - it's always a favorite with guests.

This is one I keep coming back to. I love it. The dumplings have always come out light and fluffy for me and the rosemary is lovely. I always add a little extra vegetable (including garlic). Fantastic!