Best Chicken and Dumplings Recipe

Homemade Chicken and Dumplings is a Classic Comfort Food Dish that is easy to make and a pleasure to eat.  Fluffy dumplings cooked in a homemade chicken broth - so simple, so delicious! 

Course dinner, lunch, main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 4 people
Calories 200 kcal
Author Kiki Johnson


  • 1 whole chicken 3 to 3 1/2 pound
  • 2 1/2 quarts cold water
  • 2 large carrots cubed
  • 3 stalk celery chopped
  • 2 hands of green beans optional, chopped
  • 1/2 celery root peeled and cubed
  • 1 onion chopped
  • 3 sprigs fresh thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • 2 tbsp all-purpose flour or as needed
  • salt and freshly ground black pepper to taste
  • 1 teaspoon cayenne pepper or to taste
  • 1/2 cup creme fraiche 120 g
  • 1/2 cup milk
  • 1 tsp lemon zest
  • 1/2 - 1 tsp salt
  • 1/2 tsp nutmeg
  • 2 eggs
  • 2 cups self-rising flour see notes


  1. Place chicken in a Dutch oven. Add water, carrot, celery, celery root, beans, onion, 3 sprigs of thyme, rosemary and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from the 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 some hot broth and keep on stirring until the mixture thickens a bit. Add the chicken fat/flour/broth 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, lemon zest, nutmeg, salt, 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 centre comes out clean, 10 to 15 minutes. Serve with fresh chopped parsley

Recipe Notes

If you don't have self-rising flour you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and 1 teaspoon fine table salt.