Recipe by Chef John
"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!"
Watch video tips and tricks
1 (3 to 3 1/2 pound)
2 1/2 quarts
all-purpose flour, or as needed
salt and freshly ground black pepper to taste
cayenne pepper, or more to taste
chopped fresh thyme leaves
thyme, for garnish
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!
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!
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 additional meat. Thanks for sharing.
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!
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.
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chicken and Dumplings
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 332
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