Chef John's Chicken and Dumplings
Featured in Allrecipes Magazine

Chef John's Chicken and Dumplings

Chef John 21690

"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!"


2 h servings 750 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 750 kcal
  • 38%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 and1 teaspoon fine table salt.
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Your rating



  1. 64 Ratings


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 Dum...

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 wh...

Wonderful recipe. Fun to make and great to eat

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 addit...

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 ...

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 dumplin...

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!

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 h...

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 ...