Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!

Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.

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  • Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.

  • Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.

  • Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.

  • Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

Chef's Note:

If you don't have self-rising flour (which does work better here) you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and 1 teaspoon fine table salt.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

750 calories; 36.8 g total fat; 217 mg cholesterol; 1012 mg sodium. 59.7 g carbohydrates; 43.7 g protein; Full Nutrition

Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2012
Just finished making this. Followed the recipe and video exactly. It is SO good and SO easy! I've never had success with making dumplings until tonight and it is getting thumbs up from the whole family. Watch the video it makes it impossible to mess up! Read More
(38)

Most helpful critical review

Rating: 3 stars
01/21/2013
Followed the recipe exactly. Sauce was quite thin and didn't have much flavor though I think the cayenne pepper actually saved it. It was fun trying a different version of the Chicken and Dumplings I usually prepare. Thanks for the post Chef! Read More
(78)
183 Ratings
  • 5 star values: 124
  • 4 star values: 29
  • 3 star values: 16
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
07/26/2012
Just finished making this. Followed the recipe and video exactly. It is SO good and SO easy! I've never had success with making dumplings until tonight and it is getting thumbs up from the whole family. Watch the video it makes it impossible to mess up! Read More
(38)
Rating: 3 stars
01/21/2013
Followed the recipe exactly. Sauce was quite thin and didn't have much flavor though I think the cayenne pepper actually saved it. It was fun trying a different version of the Chicken and Dumplings I usually prepare. Thanks for the post Chef! Read More
(78)
Rating: 5 stars
07/26/2012
Just finished making this. Followed the recipe and video exactly. It is SO good and SO easy! I've never had success with making dumplings until tonight and it is getting thumbs up from the whole family. Watch the video it makes it impossible to mess up! Read More
(38)
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Rating: 5 stars
12/13/2012
Awesome recipe! I didn't have creme fraiche so I used sour cream plus I subsituted buttermilk for the milk. To add alittle thickness to the soup base one can of cream of chicken soup really did the trick. The biscuits were so light and fluffy but still had great texture and flavor. 'My family loves alittle heat...so I added a jalapeno cut lengthwise during the cooking process and fished it out before adding the dumplings! Most definetly will make this again! Read More
(20)
Rating: 3 stars
01/09/2013
My wife loves to make chicken and dumplings so I thought I'd surprise her with this more advanced recipe. I was a little disappointed. IT was very watery with very little flavor. The dumplings cooked up nice and fluffy but I think the recipe my wife uses found on the bak of a bisquik box beats this recipe hands down. Read More
(16)
Rating: 5 stars
04/05/2013
wow this recipe was AWESOME!! i only changed 2 things: i used fresh rosmary chopped very finely in addition to the thyme and i thickened up the broth a bit more than chef did. i did use homemade creme freche for the dumplings (leftover from the stroganof) and be sure to use self-rising flour as chef suggests. it makes a world of difference. stew was fantastic but the dumplings were OUT OF THIS WORLD!! light fluffy yet with a good bite to them they didnt turn to mush in your mouth. my very fussy husband who insists he doesnt like dumplings or "soggy bread" gobbled these up. i think it is imperative to use the self-rising flour like chef suggests.....i have made it with and without (using plain flour baking powder etc) and there is a huge difference. if you are hesitant to buy a bag of self-rising flour just for this recipe check out chef johns peach cobbler. really you cant go wrong with any of his recipes. Read More
(16)
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Rating: 4 stars
06/03/2013
Delicious! For those who thought it a little bland you may have missed the step "season to taste." I omitted cayenne pepper to make it a little more kid-friendly and added kale to the broth with the chicken to make it a one pot meal. Also as per the suggestion of another reviewer I stored the leftover dumplings separately from the soup to preserve the broth & consistency of the dumplings. The recipe is a little time-consuming but most home-made comfort food recipes are. My husband loved it and the kids liked it. Very good! Read More
(14)
Rating: 5 stars
11/05/2012
Great basic recipe. My changes will include half prepared chicken stock/half water (not enough flavor for me) more carrot and celery. I used a slightly larger chicken and appreciated the additional meat. Thanks for sharing. Read More
(14)
Rating: 5 stars
08/02/2012
Wonderful recipe. Fun to make and great to eat Read More
(13)
Rating: 5 stars
08/12/2012
Excellent made as recipe states. If you want to "zip it up" hit it with some Tony's Louisiana Seasoning. I think he spells his name Tony Chattere' of something like that. Dynomite in a bowl! Read More
(10)