Cracker Barrel Chicken Dumplings (Printer-Friendly)
Tender chicken and fluffy dumplings in a savory broth with classic southern flavors.
# What You’ll Need:
→ 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 salted butter
06 -
1 cup yellow onion, diced
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1 cup celery, diced
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1 cup carrots, diced
09 -
2 cloves garlic, minced
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2 tablespoons all-purpose flour
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4 cups low-sodium chicken stock
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2 cups low-sodium vegetable stock
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1 pound chicken tenderloins
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1 teaspoon low-sodium chicken bouillon paste
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1/2 teaspoon dried parsley
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1/2 teaspoon onion powder
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1/2 teaspoon poultry seasoning
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1/4 teaspoon dried thyme
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1 bay leaf
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Salt, to taste
21 -
1/2 cup heavy whipping cream, room temperature
22 -
Chopped fresh parsley, for garnish
# Steps to Follow:
01 -
In a medium bowl, combine flour and baking powder. Add cold cubed butter and blend with fingers, fork, or pastry cutter until mixture resembles coarse crumbs. Slowly pour in milk and mix until a dough forms.
02 -
Dust a clean surface with flour. Place dough on surface, dust with more flour and knead until no longer sticky. Roll dough to about 1/4-inch thickness. Trim edges to form a rectangle and cut into square dumplings. Dust with flour and refrigerate.
03 -
Melt butter in a large pot over medium heat. Add onion, celery, and carrots. Cook, stirring occasionally, until onions turn translucent.
04 -
Stir in minced garlic and cook until fragrant. Add flour and cook for about one minute, stirring constantly to form a roux.
05 -
Pour in chicken and vegetable stocks. Add chicken tenderloins and season with chicken bouillon, parsley, onion powder, poultry seasoning, thyme, and bay leaf. Do not add salt yet. Simmer for 8 to 10 minutes until chicken is tender.
06 -
Remove chicken from pot and allow to cool slightly. Shred chicken with forks. Discard bay leaf. Taste broth and add salt incrementally if needed.
07 -
Return broth to simmer. Add dumplings one at a time, stirring frequently to prevent sticking. Cook for 15 to 20 minutes until dumplings are cooked through and broth thickens.
08 -
Return shredded chicken to pot. Stir in heavy cream gently and warm through without boiling. Garnish with fresh parsley before serving.
# Helpful Hints:
01 -
Use room temperature heavy cream to prevent curdling when adding to hot soup.
02 -
Adjust thickness by adding additional broth if soup becomes too thick.