Cracker Barrel Chicken Dumplings

Cracker Barrel Chicken and Dumpling Soup captures the warmth and comfort of a homemade meal with tender chicken, soft flat dumplings, and a savory broth that feels like a soothing hug on a chilly day. This soup turns a classic Southern favorite into a versatile dish you can enjoy any time of year. The broth is rich but not heavy, making it perfect for lunch or dinner when you want something familiar and satisfying.

I first made this during a cold spell last fall and the whole family fell in love. Now it’s our go-to when comfort food cravings strike.

Ingredients

• Allpurpose flour: the base for the dumplings, choose fresh for best texture
• Baking powder: make sure it’s fresh so your dumplings rise nicely
• Cold salted butter: adds richness and flakiness to the dumplings
• Milk: binds the dough and keeps it tender whole milk works best
• Yellow onion celery and carrots: the holy trinity of flavor, fresh prediced can save time
• Minced garlic cloves: fresh is always better but jarred works in a pinch
• Lowsodium chicken stock: provides a rich foundation without being too salty
• Lowsodium vegetable stock: adds complexity to the broth
• Chicken tenderloins: tender and quickcooking, but breasts or thighs also work
• Chicken Better Than Bouillon: boosts flavor depth with low sodium options available
• Dried parsley onion powder poultry seasoning dried thyme bay leaf: a subtle blend for classic comfort flavor
• Heavy whipping cream: adds creaminess and body canned evaporated milk is a budgetfriendly alternative

Instructions

Sifting and mixing the dry ingredients:

Combine two cups of allpurpose flour with half a teaspoon of fresh baking powder in a medium bowl. Cube two tablespoons of cold salted butter and add it to the bowl. Use your fingers, a fork, or a pastry cutter to blend until the mixture looks like tiny pebbles. This step creates the flaky texture for the dumplings.

Adding milk to form the dough:

Pour in one cup of milk and stir until a dough forms. It might be sticky at first, but that’s expected.

Kneading and rolling out the dough:

Dust your work surface with plenty of flour and place the dough on it. Dust the top of the dough with more flour to keep it from sticking. Knead gently until the dough loses its stickiness. Roll it out to about a quarterinch thickness, adding flour underneath or on the rolling pin as necessary. Use a pizza cutter or knife to trim the edges, shaping a neat rectangle. Cut the dough into square dumplings.

Resting and refrigerating dumplings:

Lightly dust the dumplings with flour to prevent sticking and refrigerate them while you prepare the soup base. This helps them firm up and hold their shape during cooking.

Sautéing the aromatics:

In a large pot over medium heat, melt butter and add finely chopped onion celery and carrots. Stir and cook until the onions turn translucent and the vegetables soften. This step unlocks the soup’s flavor base.

Adding garlic and making the roux:

Add minced garlic and stir until fragrant. Sprinkle in two tablespoons of flour, stirring for about one minute. This mixture will thicken the broth.

Building the soup:

Pour in the chicken and vegetable stocks along with the chicken tenderloins and seasonings, excluding salt for now. Add dried parsley onion powder poultry seasoning dried thyme and a bay leaf. Simmer gently for eight to ten minutes until the chicken is cooked through and tender.

Shredding chicken and seasoning:

Remove the chicken and allow it to cool slightly before shredding it into bite-sized pieces. Take out the bay leaf. Taste the broth and add salt gradually in quarterteaspoon increments to avoid oversalting.

Simmering to thicken:

Let the soup simmer for ten more minutes to help the broth thicken nicely from the roux and flour in the dumplings.

Adding dumplings carefully:

Add the dumplings one at a time to the simmering pot. Stir frequently to keep them from sticking to each other or the bottom. Let the dumplings cook for fifteen to twenty minutes until they lose their doughy taste and start to absorb the flavorful broth.

Finishing with chicken and cream:

Return the shredded chicken to the pot. Stir in room temperature heavy cream gently to avoid curdling, warming it through without boiling.

Garnishing and serving:

Top with additional parsley for freshness and color. Serve hot with bread or a salad if desired.

This soup warms both the heart and the stomach on cold days. The dumplings are my favorite part making them fresh is worth every minute. I recall one afternoon when my kids insisted on helping roll and cut them, turning a solo cooking task into a fun family activity that ended with full bellies and happy smiles.

Storage tips

Store leftovers in an airtight container and refrigerate for up to four days. Reheat gently on the stove to keep dumplings tender and avoid microwaving too aggressively or the dumplings may become gummy.

Ingredient substitutions

Chicken breast or thighs can replace tenderloins without losing flavor. If you only have salted butter swap for unsalted but reduce added salt accordingly. If fresh garlic is unavailable use garlic powder added with the dried herbs for a better blend. Heavy cream could be replaced with evaporated milk for a lighter finish or plant-based cream for a dairy-free option.

Serving suggestions

Serve with a crisp green salad or crusty bread like garlic cheese bread or biscuits to soak up the silky broth. Cornbread makes a wonderful sweet contrast to the savory flavors and a simple Caesar or garden salad adds freshness and texture.

Enjoy this cozy soup any time you need comfort. Fresh dumplings make it feel like a true homemade meal.

Common Questions About Recipes

→ Can I use store-bought dumplings?

Homemade dumplings are key for texture and flavor, but you may use flat dumpling strips from some stores if needed, though the experience may differ slightly.

→ Is it possible to prepare this dish in a crock pot?

The broth and chicken can be slow-cooked, but cooking flat style dumplings on the stove is recommended to avoid them becoming dense or heavy.

→ What additions can enhance this dish?

Vegetables such as peas, potatoes, or corn can be added for variety, but this version keeps it simple and close to the classic flavor.

→ What dishes complement this meal?

Salads or breads like dinner rolls, garlic cheese bread, biscuits, or cornbread pair well and help soak up the flavorful broth.

→ How do I adjust if the dish is too thick?

Simply add more broth while simmering to reach your preferred consistency without sacrificing flavor.

→ How long do leftovers last?

Store in an airtight container in the refrigerator for 3-4 days to maintain freshness.