I make this all the time (even in the summer!).
A couple 'differences' I make are:
I put a whole chicken in my huge soup pot and just cover it about an inch or two with canned/boxed broth. Then I let it simmer until the chicken starts to fall off the bones.
After I remove the bones, I remove any remaining meat, then crack them with a mallet and simmer them another 30 minutes or so in mildly salted water (I actually use chicken bouillon) to extract all the good flavoring from the marrow, then add that broth to the pot. I add the chicken meat (chopped or shredded) back to the pot as well.
While the chicken bones are simmering, I prepare my veggies (onions, carrots, celery, leeks, and 1/2 head of chopped cabbage) and add them to the pot.
Because I use canned/boxed chicken broth as a base, I adjust my salt to taste. I also add freshly ground black pepper, celery seed, thyme, basil, a dash of turmeric (this adds a touch of flavor as well as that beautiful yellow coloring), and some finely chopped parsley. I also add some peas.
Toward the end, once the vegetables are tender and the flavors have melded, I add my homemade drop dumplings (yes, I go heavy on the dumplings! LOL). Sometimes, I will make this with homemade egg noodles.
If necessary, to thicken the broth a little more, I will add a roux of butter, flour and milk.
Serve with some flakey, homemade biscuits and butter!
Rating: 5 stars
Excellent and easy. I used boneless skinless chicken thighs and made Bisquick dumplings. This is my new favorite recipe. My 15 year old son just loves it too. Soooo good.
Great way to use leftover chicken from a Costco roaster! Made with a few changes (added peas instead of beans), added a little Knorr powdered chicken bouillon to broth in pot to punch up the richness and a little bit of poultry seasoning to add some complexity to flavors. Used self-rising flour in dumplings (lighter than all-purpose) and omitted the baking powder; added a little bit of sugar to flour and used buttermilk instead of milk in dumplings. Really yummy recipe! I went back for 2nds.
Rating: 4 stars
I did change this up a bit... I bundled parsley, thyme and rosemary and sliced 3 garlic cloves for the stock. I used the potato substitute instead of turnips and parsnips. The resulting stock was pretty superb. However, these are gummiest dumplings I've ever made, tho the dill aded a nice fresh herb appeal. I looked up my Mother's old dumpling recipe and it called for only 1 tsp baking powder. I'd opt for one teaspoon in the future. This is a hearty one pot meal. Just beware the gooey dumplings
Rating: 4 stars
Great recipe, family said to add this more often, this however needed doubled to feed my family of 5 big eaters and 2 little ones.
Six servings means that you probably shouldn't eat more than a small cup of this decadent high calorie meal. Have a salad with it to feel full. My two children and I started out with generous servings and my teenage son went back to finish the rest.
The recipe was easy and I was careful to use my 1/2 Tblspn scoop to create a nice amount of evenly portioned dumplings. I wanted them sort of bite sized and that worked perfectly . It was delicious.
I would agree with other reviews, this isn't quite a 6-serving meal. But it is delicious. I had leftover chicken from a roasted chicken and homemade stock and it was SO good - rich and flavorful. I didn't have parsley, so I added dill to my dumplings. Pretty quick to come together too. A keeper!
Very tasty and easy to make--but, no way this is six servings. It wasn't quite enough to feed my husband, myself, and our four kids, and they eat like birds. Half a cup of chicken bites and 1/4 cup of flour just doesn't do it for an adult, especially since it has both meat and starch so it's not like I'm going to make a filling side dish. I'm going to try doubling the recipe but I think I will have to make it in two pots because the dumplings need surface area to cook properly.
I have a few issues with this recipe.
1. I don't like it when ingredients are lumped together when there are multiple steps in a recipe. The ingredients should be broken up into two lists - one for the soup base, one for the dumplings.
2. This recipe says that it serves 6. NO WAY! This recipe only calls for 3 cups of chicken stock - that means each serving would only get 1/2 cup of soup base. It also only calls for 1 cup of flour for the dumplings...would probably make 4 dumplings.
I've made this twice already, this is Da BOMB! Used the leftovers from the extra sptachcocked chicken that I made a few days earlier, and it was super easy and delicious. We all loved it. (I did cheat and use Bisquick for the dumplings, no big deal, right?)