Ingredients

1 whole chicken (3 ½-4 pounds)

10 cups water

2-3 large carrots, peeled and cubed (about 2 cups)

1-2 stalks celery, chopped (about 1 cup)

1 medium yellow onion, chopped (about 1 ½ cups)

3 sprigs fresh thyme

1 bay leaf

2 tablespoons all-purpose flour

2 teaspoons salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (adjust for spice)

1 cube chicken bouillon, crushed (about 1 teaspoon)

1 cup sour cream

½ cup milk

2 teaspoons fresh thyme leaves, chopped (plus extra sprigs for garnish, optional)

2 large eggs, room temperature

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

Instructions

Step 1: Place the whole chicken in an 8-quart Dutch oven or large heavy pot. Add the water, carrots, celery, onion, thyme sprigs, and bay leaf. Bring to a boil uncovered.

Step 2: Once boiling, cover the pot, reduce the heat to low, and let it simmer for 1 hour.

Step 3: Remove the chicken and transfer it to a large bowl to cool.

Step 4: Increase the heat and bring the stock to a simmer again. Skim off as much chicken fat from the surface as possible and reserve it.

Step 5: In a small bowl, mix 2 tablespoons flour with 2-3 tablespoons of the reserved chicken fat to form a paste. Add more flour if necessary.

Step 6: Stir the fat and flour paste into the simmering stock. Reduce heat and simmer for 15 minutes.

Step 7: Peel the chicken skin off and shred the chicken with forks. Add the shredded chicken back into the stock.

Step 8: Season the broth with salt, black pepper, cayenne pepper, and crushed chicken bouillon. Remove the bay leaf and keep simmering while you prepare the dumplings.

Step 9: In a large bowl, whisk together sour cream, milk, chopped thyme leaves, and eggs. Set aside.

Step 10: In a medium bowl, whisk the flour, baking powder, and salt. Add this dry mixture to the sour cream mixture, stirring gently until just combined. Avoid overmixing.

Step 11: Using a ¼-cup scoop, drop large spoonfuls of the dumpling batter onto the simmering chicken stock.

Step 12: Increase heat to medium-high, cover the pot, and simmer for 10-15 minutes. Dumplings are done when they are light, fluffy, and a toothpick inserted comes out clean.

Step 13: Serve immediately, garnished with extra thyme sprigs, if desired.

Tips & Variations

For richer broth, save and add chicken fat; it helps thicken and deepen flavor.

If preferred, use boneless chicken thighs for a faster cooking time.

Add peas or corn to the broth for extra vegetables and color.

To make dumplings lighter, avoid overmixing the batter and do not lift the lid while they cook.

For a gluten-free version, substitute all-purpose flour with a gluten-free blend, adjusting liquid as needed.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, you can use pre-cooked chicken to save time. Just skip the initial simmering with the whole chicken and add the shredded rotisserie chicken when preparing the broth.

How do I know when the dumplings are cooked?

Dumplings are cooked when they have puffed up, feel light and fluffy, and a toothpick inserted into one comes out clean without any raw batter.