Herbed Chicken and Dumplings Recipe (2024)

Hit the spot on a cold, rainy, winter Fall evening! Easy to make.

I doubled the amount of dumplings.

My family loves this recipe. I always double it (except the broth, I just use 2 cans) so we have leftovers for the next day. I make it exactly as written. But if I have cream in the refrigerator, I'll add a tablespoon or two at the end to make the broth rich and delicious. We're having it again tonight! I wish I could invite you over....

The first time I read the recipe, the GALLON of water sounded wrong...and it was! This isn't a recipe for SOUP, but Chicken & Dumplings, and to ME at least, that is a thick, stew(y) consistency! You can easily do with HALF the amount of water listed, as it was nothing but chicken dumpling SOUP when it was done. Had to do a LOT of rescue work on this recipe...added cornstarch mix to it 3 times! I also added more veggies than called for, including carrots! The dumplings were slimy & bland, too & I even added a bit of parsley to mine...needed more than 1t of bouillon as well...practically flavorless. Recipe needs a LOT of adjustments-make it & you'll see. Very disappointed with this one...

I really loved the taste of the soup. It was delicious. But my dumplings were not light and fluffy. Don't know where I went wrong.

LOVE LOVE LOVE this recipe! It's so delicious, and so simple. I've been able to find frozen, prechopped celery, onions & carrots which really cuts down on prep time. I make the recipe as stated but I add more chicken and more dumplins to make it a little heartier, and I usually have to sub dried parsley for fresh because I seem to always forget it. This recipe has pleased many of my guests, freezes well, and never disappoints!

This was okay, I thought it would be more gravy-like, but it was more like a soup with a broth, although everyone liked it.

We loved it! It is in the regular rotation of meals that we make. The kiddos LOVE the dumplings. The chicken is nice and tender, too.

so quick and easy. And did i mention it is delicious!!

I love this recipe! I added (4 garlic cloves) minced garlic...garlic always adds so much flavor... I used 3.5. Lbs of chicken breast... My dumplings were nice & fluffy! I did notice many mentioned they did not cook through...I was worried bout my dumplings not cooking through, so I took all my chicken out of the broth & allowed the dumplings to cook in broth on there own for 15 to 20 min. (I took the chicken out so it would'nt over cook) I quadroupled it so my husband could hav left overs...yet it was all gone (between 3 adults a 6 yr old & 2yr old)! Nxt time I wil make more (maybe 5 lbs of chicken)... I hope my changes help...

A good variation on classic chicken soup.

This was amazing! My husband took the leftovers to work the next day. I will definitely be making it again. Hopefully, I'll remember the tweaks I made! ;-)

Everytime I make this someone asks for the recipe. And it is so fast and easy to make. Wonderful and a regular winter meal at our place. Wouldn't change a thing.

Much easier to make than my traditional recipe (that starts with a whole chicken), and just as tasty. Kind of bland, but that is what you expect from a dish like this! I added a pinch of basil to the broth. Other than that, made it exactly as written (except doubled it). My family really liked it. Served with CL recipes for roasted asparagus (with balsamic vinegard), CL brownies with Bailey's Irish Cream, and CL recipe for heirloom tomato salad. Yum!

A decent recipe. Other reviews were right. The dumplings fell flat on their face. They were nothing like the ones I had as a kid. They were grainy and they didn't get cooked through. I would recommend using a different dumpling recipe, but the broth and veggies were very nice. And the cook times were very good too.

This was nice and hearty- we used white meat tender loins and upped the veggies. Only thing I would change is the dumplings, they were a little dense- not light and fluffy. But flavors were great, and didn't take that long to make!

Great recipe. Slow cooked taste in a weeknight amount of time. Chicken thighs are a must as are the fresh herbs. I think subbing breast meat for the thighs makes for dry chicken and a less flavorful dish overall. Often I'll sub out with Bisquick dumplings that I have added parsley to.

My husband made this for dinner the other night. I LOVE chicken and dumplings, so I was really looking forward to it (also love Cooking Light recipes). For the life of me, I can't imagine how CL would describe the dumplings as "fluffy." Did they forget something in the recipe? Ours were very heavy and gummy. Nothing "fluffy" or "soul satisfying" about them. The broth was good, but it was more like a brothy chicken soup.

My wife and I are in love with this recipe. A bit time consuming and so not a dinner you can just throw together. I double the recipe typically to allow for leftovers and replace the parsley in the dumplings with a little extra dried thyme. Much more flavorful...never been a fan of parsley.

This recipe only turned out okay. The stew/soup part came out really good. I used breasts instead of thighs and doubled up on the vegetables so it was nice and chunky. The flavor was really deep and wonderful. My one and only complaint about this recipe is the dumplings. They were just plain awful. They were too dense and moist, not at all what I'm used to. Next time I will use my grandmother's dumpling recipe and the stew/soup base so they come out nice and fluffy.

This recipe was ok. I used boneless, skinless chicken breast instead of the thighs since that was what was in my freezer. I have never actually had chicken and dumplings so I had nothing to compare it to, but this just was chicken soup to me. Whenever I see it made on southern cooking shows it always looks so rich and creamy and stew like, this was chicken soup with hard little balls of dough. The flavor of the broth was quite good, but the dumplings were so dissapointing. They NEED butter, I was hoping for fluffy light dumplings like the ones I make in beed stew but these were hockey pucks.

This is such a quick and tasty weeknight meal! I sometimes have trouble finding parsley sprigs, but I just sub a tablespoon of chopped parsley for each of the sprigs and the results are delicious. A little cracked pepper on top makes the meal.

Excellent recipe, a go to for comfort food and so easy to make. I made with chicken breast instead of thighs, just took the wrong package out of the freezer. I doubled the parsley (mostly by accident because I chopped up the sprigs) and it was tasty, filling, and smelled divine. Will definitely make again.

This is my go to chicken soup recipe. I love it, it's easy and delicious. I serve it for company, and they enjoy it too. The dumplings are easy, and the flavors are great. The only problem is I have multiply the recipe many times because 2 servings just isn't enough!

My Southern-born husband observed that this Chicken & Dumplings is not what he's used to - it is not stewlike, thick, or creamy. It's almost more like matzoh ball soup but with dumplings instead. I liked the use of dark meat, and I thought the dumplings were excellent - very firm and dense, and the parsley gave them a nice flavor. I doubled the recipe, and served it with a spinach salad. Even my 10-month old enjoyed the broth and the soft carrots.

This was delicious. I made it as written except I doubled it. A perfect cold weather dinner.

So very tasty! Would either double the whole recipe, or just the dumplings part, though. A new favorite, go-to comfort food.

This was really good! I do not care for thighs, so used breasts instead. I went alot heavier on the thyme for more flavor and loved it!

This is a solid recipe. I used chicken thighs on the bone and pulled them out at the end of cooking to pull apart. I suspect this gave my soup more flavor. Next time I might get a little more creative with the dumplings, like perhaps adding some rosemary or some other seasoning.

Overall this recipe was pretty tasty. I did omit the parsley because I am not really a fan and I added italian seasoning to my dumpling mixture. Never made dumplings before, this was easy and good.

Overall a good recipe to start with as a base for the soup. If you don't like parsley, I don't recommend using it at all in the recipe. I've made this 3 times now and here's what I've changed. I used Marjoram instead of Parsley. I used Bisquick the second time I made it, and it worked out much better for the dumplings. I also took the herbs out of the dumplings and noticed that when you use bisquick herbs attached to the outside of the dumplings, so it's less overbearing.

This recipe was easy and really delicious. I used leftover turkey and turkey broth I had from the holidays and it was perfect!

This was a GREAT soup! I was craving dumping soup and this was both easy to make and healthy. Will definately frequent this recipe.

To quote my husband "This is the best chicken soup I ever had". Enough said. It was so easy and quick (one pot meal). I added alittle pepper to the dumplings, but other than that followed the recipe exactly. It was great. I'm already looking forward to making it again!!!

i gave the recipe for chicken soup a four star cause winter is coming up and that means lots of the soup. this recipe is simply too good to pass up saying anything else.

A good recipe, but the low-sodium chicken broth doesn't give the soup enough flavor. I plan to make it again, but I will add probably more salt than Cooking Light would approve to get a good flavor.

This was a hit with my husband and I. We don't really get cold weather down here in south Florida, but this soup still gives you that warm and cozy feeling. It's so nice to be able to indulge in a comfort food without feeling guilty afterwards. You would think it wouldn't be super filling but it really hits the spot, even for my husband. I have already made this a couple of times and I am sure it will make the list many more times.

Not what I was hoping for. I give it 3 stars as the chicken soup part was fine - actually better the next day as it thickened up. I would be sure to make the dumplings on the smaller side.

This is a great soup! Used leftover roasted chicken and added alittle more carrots. Was very fast and easy to make. It made two large portions. I had about a cup leftover for lunch the next day. Would definitely make this one again!

Boring Boring Flavor

My husband is a real chicken and dumplings fan and he loved this recipe (I think he had three helpings!). He said the dumplings were just the right texture, and he enjoyed the addition of the parsley. The recipe is simple to make and smells delicious as it cooks. I doubled the recipe, but next time will use less broth as it was a little too brothy, rather than stew-y. And as other reviewers have mentioned, the dumplings really do plump up so will make them a little smaller than recipe indicates next time.

Very easy and very tasty recipe. The dumplings -- while a viable method was used to create them -- were not my favorite nor made by the method I am accustomed to. They were a little tough, even though I did not overmix them. I found that they tasted better and had a better texture when I had the leftover soup the next day. The boneless skinless chicken thighs really add a DEEP flavor to the dish. We doubled this so that we could have it for lunch the next day.

So delicious we wish we had doubled the recipe! Great comfort food. Will definitely make again.

Fantastic! I tripled the recipe but cut down on the broth, which I think concentrated the flavor. I added garlic to the veg and garlic powder to the dumplings. Will make several times over the winter season.