Description

This classic Chicken and Dumplings recipe features tender, shredded chicken simmered in a flavorful homemade stock, topped with light and fluffy dumplings made from a simple batter of sour cream, milk, and herbs. Cooked in a large Dutch oven, this comforting dish is perfect for cozy family dinners and offers a delicious blend of savory flavors with a hint of spice from cayenne pepper.

Ingredients

Scale

Chicken and Stock

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 yellow onion, medium, 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 (or more for spice)
1 cube chicken bouillon, crushed (about 1 teaspoon)

Dumplings

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

Prepare the Chicken: Place the whole chicken in an 8-quart Dutch oven or a large heavy-duty covered pot. Add 10 cups of water, carrots, celery, onion, 3 sprigs of fresh thyme, and a bay leaf. Bring the mixture to a boil uncovered, then cover and reduce heat to low. Let it simmer gently for 1 hour to cook the chicken and develop a flavorful stock.
Remove and Cool Chicken: After simmering, take the chicken out of the pot and place it in a large bowl to cool while you continue with the stock.
Simmer the Stock: Increase the heat under the pot and bring the stock back to a simmer. Skim off as much chicken fat as possible from the surface and reserve it in a bowl for thickening the stock later.
Thicken the Stock: In a small bowl, mix 2 tablespoons of all-purpose flour with 2-3 tablespoons of the reserved chicken fat to create a smooth paste. Add this paste back into the simmering stock and reduce the heat, allowing it to simmer for 15 minutes to thicken slightly.
Shred the Chicken: Remove the skin from the cooled chicken and shred the meat with forks. Add the shredded chicken back into the stock.
Season the Stock: Stir in 2 teaspoons salt, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, and the crushed chicken bouillon cube. Remove the bay leaf and continue simmering the stock for another 10-15 minutes while preparing the dumplings.
Make the Dumpling Batter: In a large mixing bowl, whisk together 1 cup sour cream, ½ cup milk, 2 teaspoons chopped fresh thyme leaves, and 2 large eggs until smooth. In a separate medium bowl, combine 2 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon salt.
Combine Batter Ingredients: Gradually add the dry flour mixture to the wet sour cream mixture, stirring gently until just combined. Avoid overmixing to keep the dumplings light and fluffy.
Add Dumplings to Stock: Using a ¼-cup scoop, drop large dollops of the dumpling batter evenly on top of the simmering chicken stock.
Cook Dumplings: Increase the heat to medium-high, cover the pot, and let the dumplings simmer gently for 10-15 minutes. Check for doneness by inserting a toothpick into a dumpling; it should come out clean when fully cooked.
Serve: Serve the chicken and dumplings immediately, garnished with extra fresh thyme sprigs if desired for a fragrant presentation.

Notes

Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution while simmering.
Reserve chicken fat for thickening the stock to add depth of flavor, but you can substitute with butter if preferred.
Do not overmix the dumpling batter to prevent tough dumplings.
The cayenne pepper adds a mild heat; adjust to taste or omit for a milder version.
Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American Southern

Keywords: Chicken and Dumplings, Classic Chicken Soup, Comfort Food, Homemade Dumplings, Southern Recipe, Easy Chicken Dinner