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Cracker Barrel Homemade Chicken & Dumplings

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This classic comfort dish recreates Cracker Barrel’s famous Chicken & Dumplings. Tender chicken, hearty dumplings, and a flavorful broth come together for a rich and satisfying meal perfect for family dinners.

Ingredients

Scale

For the Chicken and Broth:

  • 1 whole chicken (about 4 lbs or 1.8 kg) or 4-6 chicken thighs
  • 8 cups (2 L) water
  • 2 bay leaves
  • 2 celery stalks, roughly chopped
  • 1 medium onion, quartered
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Dumplings:

  • 2 cups (250 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp (45 g) unsalted butter, cold and cubed
  • 3/4 cup (180 ml) milk

For the Soup:

  • 4 tbsp (60 g) unsalted butter
  • 1/2 cup (60 g) all-purpose flour
  • 1/2 cup (120 ml) heavy cream (optional, for extra richness)
  • Salt and pepper, to taste

Instructions

1. Cook the Chicken:

  1. In a large pot or Dutch oven, combine the chicken, water, bay leaves, celery, onion, salt, and pepper.
  2. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, or until the chicken is tender and fully cooked.
  3. Remove the chicken from the pot and let cool. Shred the meat, discarding the skin and bones. Strain the broth and return it to the pot.

2. Make the Dumplings:

  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Add the milk and stir until a soft dough forms.
  4. Roll out the dough on a floured surface to about 1/4-inch thickness. Cut into 1×2-inch strips.

3. Cook the Dumplings:

  1. Bring the broth to a gentle boil. Drop the dumpling strips into the broth one at a time, stirring occasionally to prevent sticking.
  2. Cover and simmer for 15-20 minutes, or until the dumplings are tender and cooked through.

4. Thicken the Broth:

  1. In a small saucepan, melt the butter and whisk in the flour to form a roux. Cook for 1-2 minutes.
  2. Gradually add the roux to the broth, stirring constantly until the soup thickens. Stir in the heavy cream, if using.

5. Add the Chicken and Serve:

  1. Stir the shredded chicken back into the pot and cook until heated through. Season with additional salt and pepper to taste.
  2. Serve hot in bowls, garnished with fresh parsley if desired.

Notes

  • For a shortcut, use store-bought rotisserie chicken and pre-made chicken broth.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stove.
  • For extra flavor, add thyme or poultry seasoning to the broth.

Find it online: https://ukfinda.com/cracker-barrel-homemade-chicken-dumplings/