Why You’ll Love This Recipe
This recipe captures the essence of traditional Southern comfort food. The combination of tender chicken and soft, pillowy dumplings creates a hearty meal that’s both satisfying and nostalgic. The simplicity of the ingredients and the straightforward preparation make it accessible, even for novice cooks. Plus, it’s a one-pot wonder, meaning minimal cleanup after you’ve enjoyed your meal.
Ingredients
- 6 cups chicken broth
- 2 ribs celery, broken in half
- 1/2 medium onion, kept as a chunk
- 1 lb boneless, skinless chicken breasts, each cut in half
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 1 cup plus 2 tablespoons milk
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Broth: In a large stockpot or Dutch oven, combine the chicken broth, celery, onion, and chicken breasts. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover partially and let it cook for about 15 minutes, or until the chicken is thoroughly cooked.
- Make the Dumpling Dough: While the chicken is cooking, whisk together the flour, baking powder, and salt in a medium mixing bowl. Stir in the milk until the mixture forms a shaggy dough.
- Roll Out the Dough: Transfer the dough onto a floured surface. Roll it out to approximately 1/4-inch thickness. Using a pizza cutter or knife, slice the dough into strips or squares about 1 to 2 inches in size.
- Remove and Shred the Chicken: Once the chicken is cooked, remove it from the pot and place it on a cutting board. Discard the celery and onion pieces from the broth. Shred or chop the chicken into bite-sized pieces.
- Cook the Dumplings: Bring the broth back to a gentle simmer. Drop the dough pieces into the simmering broth, stirring occasionally to prevent sticking. Let the dumplings cook for about 20-30 minutes, until they are cooked through and the broth has thickened to a gravy-like consistency.
- Combine and Serve: Return the shredded chicken to the pot, stirring to combine. Season with salt and pepper to taste. Serve warm.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: Approximately 1 hour and 5 minutes
Variations
- Vegetable Addition: Incorporate diced carrots and peas for added color and nutrition. Simply add them to the broth during the simmering process.
- Herb Infusion: Enhance the flavor by adding fresh herbs like thyme or parsley to the broth. Remove the herbs before serving.
- Creamy Twist: For a richer broth, stir in a splash of heavy cream or a dollop of sour cream just before serving.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the broth for a subtle heat.
Storage/Reheating
- Storage: Allow the chicken and dumplings to cool to room temperature. Transfer to an airtight container and refrigerate for up to 3 days.
- Freezing: Place the cooled dish in a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
- Reheating: Thaw in the refrigerator overnight if frozen. Reheat on the stovetop over medium heat until warmed through, stirring occasionally. You may need to add a splash of broth or water to maintain the desired consistency.
FAQs
What type of flour is best for the dumplings?
All-purpose flour is recommended for this recipe, as it provides the right balance of structure and tenderness for the dumplings.
Can I use pre-cooked or rotisserie chicken?
Yes, using pre-cooked or rotisserie chicken can save time. Simply skip the initial cooking step, shred the chicken, and add it to the broth after the dumplings have cooked.
How do I prevent the dumplings from becoming too dense?
Ensure not to overmix the dough; combine the ingredients until just incorporated. Rolling the dough to about 1/4-inch thickness also helps achieve the desired texture.
Can I make the dumpling dough in advance?
It’s best to prepare the dumpling dough just before cooking to maintain its leavening properties. However, you can mix the dry ingredients ahead of time and add the wet ingredients when ready to cook.
Is it necessary to remove the celery and onion after simmering?
Removing the celery and onion pieces ensures a smoother broth, mimicking the traditional Cracker Barrel style. However, if you prefer a chunkier texture, you can chop the vegetables finely and leave them in the dish.
Can I substitute the milk in the dumpling dough?
Yes, you can substitute milk with buttermilk for a tangier flavor or with a non-dairy milk alternative if you have dietary restrictions.
How can I thicken the broth if it’s too thin?
If the broth hasn’t thickened to your liking after cooking the dumplings, you can create a slurry by mixing a tablespoon of cornstarch with
Print
Cracker Barrel Homemade Chicken & Dumplings
- Total Time: ~1 hour 5 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Recreate the comforting flavors of Cracker Barrel’s Chicken and Dumplings at home with this easy, one-pot recipe! Tender chicken is simmered in a rich broth, while soft, homemade dumplings cook to perfection. A hearty, Southern classic that’s perfect for cozy dinners.
Ingredients
For the Chicken and Broth
- 6 cups chicken broth
- 2 ribs celery, broken in half
- 1/2 medium onion, kept whole
- 1 lb boneless, skinless chicken breasts, halved
- Salt and pepper to taste
For the Dumplings
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 1 cup + 2 tablespoons milk
Instructions
- Prepare the Broth
- In a large stockpot or Dutch oven, combine the chicken broth, celery, onion, and chicken breasts.
- Bring to a boil, then reduce heat to a simmer. Cover partially and cook for 15 minutes, until the chicken is fully cooked.
- Make the Dumpling Dough
- While the chicken is cooking, whisk together the flour, baking powder, and salt in a medium bowl.
- Stir in the milk until a shaggy dough forms.
- Roll and Cut the Dumplings
- Transfer the dough onto a lightly floured surface. Roll it out to 1/4-inch thickness.
- Using a pizza cutter or knife, slice into 1- to 2-inch strips or squares.
- Shred the Chicken
- Remove the chicken breasts from the pot and place on a cutting board.
- Discard the celery and onion from the broth.
- Shred or chop the chicken into bite-sized pieces.
- Cook the Dumplings
- Bring the broth back to a gentle simmer.
- Drop the dumpling pieces into the pot, stirring occasionally to prevent sticking.
- Cook for 20-30 minutes, until the dumplings are soft and the broth thickens.
- Combine and Serve
- Return the shredded chicken to the pot, stirring to combine.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
- For a Creamier Broth: Stir in a splash of heavy cream before serving.
- For Extra Flavor: Add fresh thyme or parsley to the broth. Remove before serving.
- For a Vegetable Boost: Stir in diced carrots and peas while the dumplings cook.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
