Chef John's Chicken and Dumplings

This chicken and dumpling recipe makes delicious fluffy biscuits to top a light and flavorful homemade chicken soup for classic American comfort food.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr
• Calories: 750 Calories

Ingredients

• 2 eggs
• 1 onion, chopped
• 2 cups self-rising flour
• 1 bay leaf
• 1 stalk celery, chopped
• salt and freshly ground black pepper to taste
• 1 (3 to 3 1/2 pound) whole chicken
• 2 tablespoons all-purpose flour, or as needed
• 1 large carrot, cubed
• 3 sprigs fresh thyme
• 2 teaspoons chopped fresh thyme leaves
• 4 sprigs thyme, for garnish
• 0.5 cup milk
• 0.5 teaspoon cayenne pepper, or more to taste
• 0.5 cup creme fraiche
• 2.5 quarts cold water

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.