The dish has a thick stew-like consistency that is very warm and filling for the cold week we've been having. One problem with using this for lunch is that while I LOVE dumplings - savory, firm yet squishy and in general delightful - I have to admit they don't reheat well. They end up a bit soggy, basically returning to dough.
A few notes: This dish takes a while, so plan on spending a few hours cooking. There is lag time, but you can't really leave the house. In spite of following the halved ingredient list exactly, my dough was too firm to be dropped. I had roll and place the dumplings. I doubt this effects the flavor, but certainly changes the presentation. I also ended up adding a bit more chicken broth to every serving to juice it up enough for my taste.
Um, the picture is really small. I'll have to upload it again at home. I can't figure out how to do that with Picasa and deleted the thumbnail that I typically load up by accident. :(