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
Scale
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