Cracker Barrel Chicken and Dumplings Recipe
This Cracker Barrel Chicken and Dumplings recipe is a comforting, hearty dish featuring tender chicken simmered in a flavorful chicken stock with vegetables, paired with soft, fluffy dumplings made from a buttermilk biscuit-style dough. Perfect for a cozy meal, this dish brings classic Southern flavors and satisfying textures in every bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
- Diet: Low Fat
Ingredients
Scale
Soup Base
- 8 cups low-sodium chicken stock
- 1 cube chicken bouillon
- 2 stalks celery, diced
- 3 carrots, diced
- 1 onion, peeled but left whole
- 1 pound boneless, skinless chicken breasts
- 2 cups milk
Dumplings
- 3 cups flour, plus more for dusting
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 ⅓ cups buttermilk
Instructions
- Prepare the broth: In a large pot, combine the low-sodium chicken stock and chicken bouillon cube. Add the diced celery, diced carrots, and whole peeled onion. Bring the mixture to a boil over medium-high heat to infuse the flavors.
- Cook the chicken: Add the boneless, skinless chicken breasts to the boiling broth. Reduce heat to medium and simmer until the chicken is fully cooked and tender, about 20 to 25 minutes. Remove the chicken breasts and set aside to cool slightly.
- Shred the chicken: Once the chicken is cool enough to handle, shred it finely using two forks or your hands. Return the shredded chicken back to the pot.
- Add milk to the broth: Pour 2 cups of milk into the broth, stirring gently to combine. Keep the mixture warm over low heat while preparing the dumplings.
- Make the dumpling dough: In a large bowl, whisk together the 3 cups of flour, baking powder, and salt. Gradually add the buttermilk, mixing with a fork or spoon until a soft dough forms. If the dough is too sticky, sprinkle in a little more flour for dusting and easier handling.
- Form the dumplings: Lightly flour your hands or a spoon and drop spoonfuls of the dough directly into the simmering broth. The dumplings should be about the size of a tablespoon.
- Cook the dumplings: Cover the pot with a lid and let the dumplings simmer for about 15 minutes. Do not lift the lid during this time to ensure the dumplings cook through properly and become fluffy.
- Finish and serve: Once the dumplings are cooked and puffed, gently stir the mixture to combine everything evenly. Adjust salt if needed. Serve hot for a comforting and classic chicken and dumplings meal.
Notes
- Using low-sodium chicken stock allows you to control the saltiness of the dish better.
- Keep the dumplings covered without lifting the lid during cooking to keep the steam trapped, which helps them cook evenly.
- The whole onion added to the broth imparts flavor but can be removed before serving.
- For richer dumplings, you can substitute part of the milk with cream or add a bit of melted butter to the dough.
- This recipe can be made ahead by preparing the broth and shredded chicken in advance and adding dumplings just before serving.
Keywords: Chicken and Dumplings, Cracker Barrel Style, Southern Comfort Food, Chicken Soup, Dumplings