Description

This Cracker Barrel-style Chicken and Dumplings recipe is a hearty, comforting dish featuring tender chicken simmered in a flavorful chicken stock with fresh vegetables, topped with soft, fluffy dumplings made from scratch. Perfect for a cozy family meal, this recipe replicates the classic Southern comfort food made famous by Cracker Barrel restaurants.

Ingredients

Scale

For the 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

For the Dumplings

3 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
2 teaspoons salt
1 ⅓ cups buttermilk

Instructions

Prepare the Soup Stock: In a large pot, combine the low-sodium chicken stock, chicken bouillon cube, diced celery, diced carrots, and the whole peeled onion. Bring to a boil over medium-high heat.
Add and Cook Chicken: Add the boneless skinless chicken breasts to the boiling broth. Reduce heat to a simmer and cook until the chicken is fully cooked and tender, about 20-25 minutes.
Shred Chicken: Remove the cooked chicken breasts from the pot and shred them into bite-sized pieces using two forks. Set aside.
Prepare Dumpling Dough: In a medium bowl, whisk together the flour, baking powder, and salt. Slowly mix in the buttermilk until a soft dough forms. Dust a clean surface with flour and gently knead the dough just until combined.
Cook Dumplings: Bring the soup stock back to a simmer. Drop spoonfuls of the dumpling dough into the simmering broth, taking care not to overcrowd the pot. Cover the pot and cook for about 15 minutes, or until the dumplings are cooked through and fluffy.
Add Milk and Chicken: Stir in the 2 cups of milk and shredded chicken pieces back into the pot. Heat through gently, ensuring the soup does not come to a boil to prevent curdling the milk.
Season and Serve: Taste and adjust seasoning with salt if needed. Remove the whole onion from the soup before serving. Serve hot for a comforting and satisfying meal.

Notes

Use low-sodium chicken stock to control salt levels in the soup.
Whole peeled onion simmers to impart flavor but is removed before serving.
Do not overcook dumplings or they may become dense.
To keep milk from curdling, do not boil soup after adding milk.
For richer flavor, you can substitute some of the milk with cream.

Keywords: Chicken and Dumplings, Cracker Barrel Copycat, Southern Comfort Food, Chicken Soup, Dumplings