Description

Cracker Barrel’s Chicken and Dumplings is a comforting, hearty dish that combines tender chicken, fluffy dumplings, and a savory broth. This classic Southern recipe is perfect for cold days or when you crave something rich and satisfying. With simple ingredients and a straightforward cooking process, this dish is a great go-to for family meals, offering both comfort and nostalgia with every bite.

Ingredients

Scale

For the Broth:

6 cups chicken broth
2 celery ribs, halved
1 medium onion, halved
2 boneless, skinless chicken breasts (about 1 lb each)
Salt and pepper to taste

For the Dumplings:

3 cups all-purpose flour
1 tablespoon baking powder
1 ¼ teaspoons salt (divided)
1 cup + 2 tablespoons milk

Optional Additions:

Fresh herbs (parsley, thyme) for garnish
2 tablespoons butter for a richer broth

Instructions

1. Prepare the Broth:

In a large stockpot or Dutch oven, bring the chicken broth, celery, and onion to a simmer over medium heat. Once simmering, add the chicken breasts. Cook for about 15 minutes, or until the chicken is tender and fully cooked. Remove the chicken and let it cool slightly before shredding it into bite-sized pieces. Set the chicken aside.

Note: The chicken should be poached at a gentle simmer to retain moisture. Avoid boiling to prevent tough chicken.

2. Prepare the Dumplings:

In a large mixing bowl, combine the flour, baking powder, and 1 teaspoon of salt. Gradually add the milk, stirring until a soft dough forms.

Note: Don’t overwork the dough; this can make the dumplings dense rather than fluffy.

3. Roll and Cut the Dumplings:

On a floured surface, roll out the dough to about ¼ inch thick. Cut the dough into 1- to 2-inch squares or strips, depending on your preference.

Note: Dumpling size and shape can vary depending on personal taste. Keeping them small ensures they cook evenly.

4. Cook the Dumplings:

Bring the broth back to a gentle simmer. Add the dumplings one at a time to prevent sticking. Cover the pot and let the dumplings cook for 15 minutes, stirring occasionally to prevent them from clumping together.

Note: Dumplings should puff slightly and become tender without falling apart. Ensure the broth remains at a simmer, not a boil, during this process.

5. Finish the Dish:

Add the shredded chicken back into the pot with the dumplings. Stir gently to combine and heat through. If you’d like, stir in 2 tablespoons of butter for added richness. Taste the broth and adjust the seasoning with salt and pepper as needed.

Note: Adding butter gives the broth a velvety texture and enhances the overall flavor of the dish.

6. Garnish and Serve:

Serve hot, garnished with fresh herbs like parsley or thyme for added flavor and a pop of color.

Note: Chicken and dumplings can be served as a stand-alone meal or paired with classic Southern sides like green beans or cornbread for a complete feast.

Notes

Broth Tip: Homemade chicken broth will elevate the flavor, but store-bought broth works well too. Adding butter or fresh herbs will enhance a store-bought broth.
Dumpling Consistency: If the dough feels too dry, add a tablespoon of milk at a time until it’s soft but not sticky.
Make-Ahead: This dish can be made in advance, but store the dumplings separately to prevent them from absorbing too much broth. Reheat the dumplings in the broth when ready to serve.