Cracker Barrel Chicken and Dumplings Recipe
There’s something truly comforting about a warm bowl of chicken and dumplings, and the Cracker Barrel Chicken and Dumplings Recipe nails that cozy feeling just right. This recipe brings that classic, Southern charm right into your kitchen, giving you a rich, hearty dish that feels like a hug from the inside. I love how the chicken soup base is flavorful yet light, thanks to a low-sodium chicken stock combined with fresh veggies and just the right amount of seasoning.
What makes this Cracker Barrel Chicken and Dumplings Recipe so worth trying is how it balances simplicity with deep, savory flavors. Whether you’re winding down after a long day or entertaining guests who need a little comfort food love, this recipe works perfectly. Plus, making your own dumplings from scratch adds that homemade touch that really makes this meal special.
Ingredients You’ll Need
The ingredients come together in a way that’s straightforward but thoughtful, each playing a role in building the perfect balance of texture and flavor. A good tip for shopping is to pick fresh vegetables and use quality chicken breasts—they really make a difference in the final taste.
- Chicken stock (low-sodium): Using low-sodium lets you control the saltiness and keep the flavors fresh.
- Chicken bouillon cube: Adds a concentrated boost of chicken flavor without overpowering the broth.
- Celery: Offers a subtle crunch and earthy undertone that melds beautifully with the soup.
- Carrots: They bring natural sweetness and color, making each spoonful inviting and warm.
- Onion (peeled but whole): Simmered whole, it melts into the broth, gently infusing without adding sharpness.
- Chicken breasts (boneless skinless): Cooking them whole prevents dryness and makes shredding simple.
- Milk: Adds creaminess to the dumplings, making them tender and rich without heaviness.
- Flour: The base of the dumplings, its gluten structure helps create that satisfying chew.
- Baking powder: Your secret weapon for fluffy, light dumplings that puff up nicely.
- Salt: Essential for seasoning both the dough and the broth layers.
- Buttermilk: Gives the dumplings a subtle tang and enhances their tenderness.
Variations
I love tweaking this Cracker Barrel Chicken and Dumplings Recipe to suit different moods or dietary needs. The beauty of this dish is how flexible it is—you can keep it classic or put your own spin on it with just a few tweaks.
- Gluten-Free Dumplings: I’ve tried swapping regular flour for a gluten-free baking mix, and while the texture is slightly different, it’s still wonderfully comforting for anyone avoiding gluten.
- Herb Boost: Adding fresh thyme or rosemary makes the broth more aromatic, something I do when I’ve got extra herbs on hand.
- Veggie-Packed: Sneak in diced potatoes or green beans if you want more veggies; they add heartiness without missing a beat.
- Spicy Twist: A pinch of cayenne or a dash of hot sauce stirred into the broth kicks the flavor up a notch—perfect for chilly evenings.
How to Make Cracker Barrel Chicken and Dumplings Recipe
Step 1: Build Your Flavorful Broth
Begin by pouring 8 cups of low-sodium chicken stock into a large pot, then add a chicken bouillon cube to give it that rich Cracker Barrel flavor punch. Toss in your diced celery and carrots along with the peeled whole onion — this slow infusion will lend your broth subtle layers of sweetness and earthiness. Bring everything to a gentle simmer, letting the vegetables soften for about 15-20 minutes. Keep an eye on it so the broth doesn’t boil vigorously; a slow simmer keeps it clear and flavorful.
Step 2: Cook and Prep Your Chicken
Next, add the boneless skinless chicken breasts whole into the simmering broth. Cooking them whole locks in moisture—less chance of drying out. After about 20-25 minutes, check to see if the chicken is tender by poking it with a fork. Once done, gently remove the breasts and set them aside to cool slightly before shredding. This step makes shredding a breeze and keeps the chicken juicy for your dumpling soup.
Step 3: Whip Up Your Dumpling Dough
While your chicken cools, it’s time to make the dumplings. In a large mixing bowl, combine 3 cups of flour, 1 tablespoon baking powder, and 2 teaspoons of salt. Mix those dry ingredients well before adding 1⅓ cups of buttermilk and 2 cups of milk. I find that stirring gently until just combined prevents the dumplings from becoming tough. The dough will be a sticky, soft ball—perfect for tender dumplings that soak up broth like a charm.
Step 4: Finish the Soup and Cook Your Dumplings
Shred your cooled chicken breasts and add them back into the pot with your simmered vegetables and broth. Give everything a gentle stir to combine. Now for the fun part: using a spoon, drop small dollops of the dumpling dough on top of the simmering soup. Cover the pot with a tight lid and simmer on low heat for about 15 minutes—don’t lift the lid! This steam cooking is the secret to those fluffy, light dumplings. Once the time is up, your cozy, homemade Cracker Barrel Chicken and Dumplings are ready to enjoy.
How to Serve Cracker Barrel Chicken and Dumplings Recipe
Garnishes
When I serve this dish, I love sprinkling on a little fresh parsley or chives. It adds a pop of color and a mild freshness that cuts through the richness nicely. If you like a little extra depth, a dash of cracked black pepper over the top just before serving makes everything feel extra cozy and ready to dig into.
Side Dishes
Simple sides work best here—think buttery cornbread or a crisp green salad to lighten up the meal. I also enjoy pairing this recipe with a side of sautéed green beans or roasted Brussels sprouts to bring some texture contrast and added veggies.
Creative Ways to Present
If you’re serving Cracker Barrel Chicken and Dumplings Recipe for a special occasion, consider scooping it into pretty soup bowls with a sprig of fresh thyme on top. You could also ladle it over a scoop of mashed potatoes for an extra indulgent twist—the dumplings soak up the broth beautifully in this presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in airtight containers in the fridge for up to 3 days. Because the dumplings soak up broth over time, the dish thickens as it sits. I usually add a splash of chicken stock or water when reheating to loosen it back up.
Freezing
I’ve frozen this soup before, but keep in mind the dumplings can get a bit denser once thawed. To freeze, portion it into freezer-safe containers without garnish, then thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheating on the stove over low heat works best for me to preserve the dumplings’ texture. Stir gently and add a little broth or milk to rehydrate if it seems too thick. Microwaving works in a pinch—just be sure to heat in short bursts to avoid drying out the chicken.
FAQs
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Can I use other cuts of chicken for the Cracker Barrel Chicken and Dumplings Recipe?
Absolutely! While boneless skinless chicken breasts are recommended for their lean texture and ease of shredding, you can also use thighs for a richer flavor and more tender meat. Just adjust cooking time slightly until the meat is fully cooked and easy to shred.
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What’s the secret to fluffy dumplings in this recipe?
Using baking powder and buttermilk in the dough is key for creating light, tender dumplings. Also, simmering them gently covered, without lifting the lid, lets steam do the work of puffing them up without drying.
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Can I make dumplings ahead and freeze them?
Dumplings are best fresh, but you can freeze the entire soup including dumplings. Just be aware the texture might change slightly after freezing and reheating, becoming a bit denser.
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How can I make this recipe lower in calories?
To make a lighter version, use skim milk instead of whole milk, and reduce or omit the butter in cooking if substituting. Also, use extra veggies to bulk up the soup without adding calories.
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Is it possible to make this recipe dairy-free?
Yes! Swap regular milk and buttermilk for dairy-free alternatives like almond or oat milk combined with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity. This will keep your dumplings tender and flavorful.
Final Thoughts
This Cracker Barrel Chicken and Dumplings Recipe holds a special place in my heart because it captures the literal comfort of a home-cooked meal, the kind that warms your spirit on a chilly day. It’s a simple recipe but with so much love and flavor baked into every bite, and I’m confident you’ll enjoy making and sharing it as much as I do. Give it a try the next time you want something hearty, satisfying, and filling—it’s like bringing a little piece of Southern comfort right into your own kitchen.
Print
Cracker Barrel Chicken and Dumplings Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, Southern
Description
This Cracker Barrel-style Chicken and Dumplings recipe delivers a comforting and hearty meal with tender chicken breasts simmered in a flavorful low-sodium chicken stock broth, paired with fluffy buttermilk dumplings. The dish features a medley of diced celery, carrots, and a whole onion for depth of flavor, making it a perfect homemade version of the classic Southern comfort food.
Ingredients
For the Soup
- 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 Broth: In a large pot or Dutch oven, combine the 8 cups of low-sodium chicken stock, chicken bouillon cube, diced celery, diced carrots, and the whole peeled onion. Bring the mixture to a boil over medium-high heat to allow the vegetables and bouillon to infuse the broth with flavor.
- Add Chicken: Once the broth is boiling, add the boneless, skinless chicken breasts to the pot. Reduce the heat to a simmer and cook the chicken until tender and fully cooked, about 15-20 minutes. Remove the chicken to cool slightly, then shred it into bite-sized pieces.
- Make the Dumpling Dough: In a large bowl, whisk together 3 cups of flour, baking powder, and salt. Gradually stir in the buttermilk until the dough just comes together. The dough should be soft but not sticky. Dust your hands and a surface with extra flour and knead the dough gently if needed.
- Form Dumplings: Roll the dough into medium-sized dumplings or drop spoonfuls of the dough directly into the simmering broth. Ensure the broth is at a gentle simmer to cook the dumplings properly.
- Cook Dumplings and Finish Soup: Add the shredded chicken back into the pot along with the milk. Gently stir and let the dumplings cook in the simmering broth for 10-12 minutes until puffed up and cooked through. Stir occasionally to prevent sticking, but be gentle to keep the dumplings intact.
- Serve: Once the dumplings are tender and the soup is creamy and heated through, remove the whole onion and discard. Taste and adjust seasoning as desired. Serve hot as a comforting meal.
Notes
- Use low-sodium chicken stock to control the salt level, especially with the bouillon cube added.
- For extra flavor, you can finely chop the onion and cook it with the vegetables instead of leaving it whole.
- If you prefer thicker broth, you can add a slurry of flour and water before cooking the dumplings or reduce the broth slightly.
- Dumplings should be added carefully to avoid overcrowding, or cook in batches for best texture.
- This recipe can be doubled easily to feed a larger crowd.
Keywords: Chicken and Dumplings, Cracker Barrel recipe, comfort food, Southern soup, chicken soup with dumplings, homemade dumplings, chicken broth
