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On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri
Nutritional Facts 1 serving (1 each) equals 402 calories, 14 g fat (3 g saturated fat), 108 mg cholesterol, 776 mg sodium, 42 g carbohydrate, 3 g fiber, 25 g protein.
Originally published as Chicken and Dumplings in Taste of Home August/September 1995, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Dec. 02, 2012 by MommaShay52
I love this recipe. Always a huge hit with the family, guests, anyone who wants to try it. Now, if you are like me, you're kind of a chicken snob. I don't like to eat chicken off the bone, or chicken skin. So I use chicken breasts, and instead of using water I use chicken broth. Tons of flavor, love it!
I love, love, LOVE this recipe. Now, if you are like me; you're a chicken snob. I don't like to eat chicken skin, or anything off the bone. What I do is use skinless chicken breasts. And instead of water, I use chicken broth. Lots of flavor, and it's always a big hit!
Reviewed on Nov. 02, 2012 by larissa1216
This is not very flavorful and the chicken came out all rubbery. I have attempted this recipe at least 3 times with little variation because I thought maybe I was just not following the directions. The instructions did not specifically say to remove the skin so I wasn't sure what to do. It is just kind of grey looking and bland. The dumplings are too gooey. I wish this was better.
Reviewed on Oct. 03, 2012 by Arctic
Sorry, had difficulty posting and ended up in twice. Can't find how to delete post.
Wanted a meal for 9 people on a cold snowy day, so tried this one. I adjusted for the additional servings and still nothing was left. Paired it with mashed potatoes, green beans and salad.I used chicken breasts cut into thirds. Added chopped onion to pot and used 1 can chicken broth as part of the liquid. I also chopped the carrots and celery into smaller pieces.Will freeze the extra broth for later.
Wanted a meal for 9 people on a cold snowy day, so tried this one. I adjusted for the additional servings and still nothing was left. Paired it with mashed potatoes, green beans and salad.
I used chicken breasts cut into thirds. Added chopped onion to pot and used 1 can chicken broth as part of the liquid. I also chopped the carrots and celery into smaller pieces.
Will freeze the extra broth for later.
Reviewed on Aug. 19, 2012 by summyb
The best chicken and dumplings ever! I think the key to preserving the flavor is to not use too much water to cover the chicken. I like to add a teaspoon of poultry seasoning along with the other seasonings, too.
Reviewed on Jun. 22, 2012 by rae777
I would and have made this recipe over and over. I've even just borrowed the dumpling portion of the recipe to use in other meals!
Reviewed on Jan. 11, 2012 by Summy
I've made this recipe many times since it first appeared in TOH. There's something incredibly comforting about smell of the chicken boiling on the stovetop. I use less water, and add some poultry seasoning to the water as it simmers. Just good old fashioned flavor.
Reviewed on Aug. 24, 2011 by barhoo01
alot of work and not very flavorful
Reviewed on Feb. 19, 2011 by kmolina
I liked this dish, but I thought the original sort of bland, so I added chicken stock from a carton, and used one clove of garlic and sauteed it with the vegetables, and added some thyme, it had much more flavor!
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