Cracker Barrel Chicken Dumplings (Printer-Friendly)
A hearty blend of tender chicken, soft dumplings, and savory broth for a cozy meal.
# What You’ll Need:
→ Dumplings
01 -
2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
2 tablespoons cold salted butter, cubed
04 -
1 cup milk
05 -
All-purpose flour for dusting
→ Soup Base
06 -
2 tablespoons butter
07 -
1 cup yellow onion, diced
08 -
1 cup celery, diced
09 -
1 cup carrots, diced
10 -
3 cloves garlic, minced
11 -
2 tablespoons all-purpose flour
12 -
4 cups low-sodium chicken stock
13 -
2 cups low-sodium vegetable stock
→ Protein & Seasoning
14 -
1 lb chicken tenderloins
15 -
1 low-sodium chicken bouillon cube
16 -
1/2 teaspoon dried parsley
17 -
1/2 teaspoon onion powder
18 -
1/2 teaspoon poultry seasoning
19 -
1/4 teaspoon dried thyme
20 -
1 bay leaf
21 -
Black pepper to taste
22 -
Salt to taste
→ Finishing
23 -
1/2 cup heavy whipping cream, room temperature
24 -
Additional dried parsley for garnish
# Steps to Make This:
01 -
Combine flour and baking powder in a medium bowl. Cut in cold salted butter until mixture resembles coarse crumbs.
02 -
Add milk and mix until a dough ball forms. Dust work surface with flour, transfer dough, and knead until no longer sticky.
03 -
Roll dough to 1/4 inch thickness, dusting with additional flour as needed. Trim edges to form a rectangle and cut into squares. Dust with flour and refrigerate.
04 -
In a large pot, melt butter over medium heat. Add onion, celery, and carrots; cook until onions are translucent.
05 -
Stir in minced garlic and cook until fragrant. Sprinkle flour over vegetables and stir for one minute to form a roux.
06 -
Pour in chicken and vegetable stocks. Add chicken tenderloins, bouillon cube, dried parsley, onion powder, poultry seasoning, thyme, bay leaf, and black pepper. Do not add salt yet.
07 -
Simmer for 8-10 minutes until chicken is cooked through and beginning to shred. Remove chicken and bay leaf from pot.
08 -
Allow chicken to cool slightly, then shred. Taste broth and add salt in increments of 1/4 teaspoon as needed.
09 -
Return pot to simmer. Gradually add dumplings to broth one at a time, stirring frequently to prevent sticking. Simmer for 15-20 minutes until dumplings are cooked through and broth thickens.
10 -
Return shredded chicken to the pot. Stir in room temperature heavy cream gently and heat through without boiling.
11 -
Sprinkle additional dried parsley over the soup before serving.
# Additional Notes:
01 -
Use fresh baking powder for best dumpling texture. Heavy cream should be room temperature to prevent curdling.
02 -
If soup becomes too thick, add additional chicken stock to desired consistency.