Description
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
Units
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:
- In a large pot or Dutch oven, combine the chicken, water, bay leaves, celery, onion, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, or until the chicken is tender and fully cooked.
- 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:
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the milk and stir until a soft dough forms.
- Roll out the dough on a floured surface to about 1/4-inch thickness. Cut into 1×2-inch strips.
3. Cook the Dumplings:
- Bring the broth to a gentle boil. Drop the dumpling strips into the broth one at a time, stirring occasionally to prevent sticking.
- Cover and simmer for 15-20 minutes, or until the dumplings are tender and cooked through.
4. Thicken the Broth:
- In a small saucepan, melt the butter and whisk in the flour to form a roux. Cook for 1-2 minutes.
- 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:
- Stir the shredded chicken back into the pot and cook until heated through. Season with additional salt and pepper to taste.
- 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.