Cracker Barrel Chicken Dumplings (Printer-Friendly Version)
Rich broth with tender chicken and homemade dumplings create a warm, filling dish.
# Ingredients Needed:
→ Dumplings
01 -
2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
2 tablespoons cold salted butter, cubed
04 -
1 cup whole milk
→ Soup Base
05 -
2 tablespoons unsalted butter
06 -
1 medium yellow onion, diced
07 -
2 celery stalks, diced
08 -
2 medium carrots, diced
09 -
2 cloves garlic, minced
10 -
2 tablespoons all-purpose flour
11 -
4 cups low-sodium chicken stock
12 -
2 cups low-sodium vegetable stock
13 -
1 pound chicken tenderloins
14 -
1 teaspoon poultry seasoning
15 -
1/2 teaspoon dried parsley
16 -
1/2 teaspoon onion powder
17 -
1/4 teaspoon dried thyme
18 -
1 bay leaf
19 -
Black pepper, to taste
20 -
Salt, to taste (added last)
→ Finishing
21 -
1/2 cup heavy whipping cream, room temperature
22 -
Additional dried parsley for garnish
# Step-by-Step Directions:
01 -
In a medium bowl, combine 2 cups all-purpose flour and 1/2 teaspoon baking powder. Add 2 tablespoons cold salted butter, cubed, and cut in with fingers or pastry cutter until mixture resembles small pebbles. Pour in 1 cup milk and stir until a dough forms.
02 -
Dust a work surface generously with flour. Transfer dough to floured surface and knead until no longer sticky. Roll out dough to 1/4 inch thickness, adding flour as needed. Trim edges to form a rectangle, then cut into small squares. Dust dumplings with additional flour and refrigerate while preparing soup base.
03 -
In a large pot over medium heat, melt 2 tablespoons butter. Add diced onion, celery, and carrots; sauté until onion is translucent. Stir in minced garlic and cook until fragrant, about 1 minute.
04 -
Sprinkle 2 tablespoons flour over vegetables and stir continuously for 1 minute to create a roux. Slowly add chicken and vegetable stocks, whisking to avoid lumps.
05 -
Add chicken tenderloins, poultry seasoning, dried parsley, onion powder, dried thyme, bay leaf, and black pepper. Simmer for 8 to 10 minutes until chicken is cooked through and beginning to shred.
06 -
Remove chicken and bay leaf from pot. Once chicken is cool enough to handle, shred into bite-sized pieces. Return shredded chicken to the pot. Taste the broth and add salt in increments of 1/4 teaspoon as needed.
07 -
Allow soup to simmer for 10 minutes to thicken slightly.
08 -
Add dumplings one at a time to the simmering soup, stirring gently to prevent sticking. Cook dumplings for 15 to 20 minutes, stirring occasionally. Test a dumpling to ensure it is cooked through with no doughy center.
09 -
Stir in room temperature heavy whipping cream. Warm through gently without boiling to avoid curdling.
10 -
Ladle soup into bowls and garnish with additional dried parsley. Serve hot.
# Helpful Hints:
01 -
For best results, use fresh baking powder and keep dumplings refrigerated prior to cooking to maintain texture.
02 -
Adding salt should be done at the end to control overall seasoning, especially when using low-sodium stocks.