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Cracker Barrel Chicken and Dumplings

Cracker Barrel Chicken and Dumplings

Cracker Barrel Chicken and Dumplings is a comforting, velvety smooth chicken stew with handmade dumplings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 579 kcal

Equipment

  • Dutch oven
  • mixing bowl
  • knife
  • pizza cutter

Ingredients
  

Soup

  • 1 pound boneless, skinless chicken breast, cut into bite sized pieces
  • salt
  • black pepper
  • 2 tablespoon vegetable oil plus more as needed
  • 1 tablespoon butter more if needed
  • ½ cup yellow onion, minced
  • 1 cup carrot, chopped into small cubes
  • 1 cup celery, chopped into small cubes
  • 8 cups low sodium chicken broth plus more for thinning leftovers
  • 1 tablespoon chicken flavor Better Than Bouillon
  • 1 dried bay leaf

Dumplings

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk

Instructions
 

Preparation

  • Pat chicken dry with paper towels and season generously with salt and pepper.
  • In a Dutch oven, heat oil over medium-high heat. Add chicken and cook until golden, about 3-4 minutes. Remove chicken to a plate. When cool enough to handle, cut into bite sized pieces and set aside.
  • Add butter to the Dutch oven. Sauté onion, carrot, and celery over medium-low heat until the onion is translucent and the other vegetables are soft, about 7-9 minutes.
  • Add broth, Better Than Bouillon, and bay leaf to the Dutch oven and bring to a simmer.
  • While the chicken and veggies are cooking, prepare the dumplings. In a large mixing bowl, whisk together flour, baking powder, and salt. Slowly add milk just until it forms a shaggy dough.
  • Turn the dough out onto a floured work surface and roll out to about ¼ inch or thinner. Cut the dumplings into ½ x 1-inch pieces.
  • Add the dough strips to the simmering broth and cook uncovered for about 20-30 minutes, stirring occasionally. Adjust heat as necessary to maintain a simmer.
  • When the dumplings are almost cooked through, return the cut chicken pieces to the Dutch oven.

Notes

Browning the chicken is important for keeping it juicy. Add more broth if the soup reduces too much. Roll dumplings thin as they will expand when cooked. When adding dumplings, release them one at a time to avoid sticking.

Nutrition

Serving: 1servingCalories: 579kcalCarbohydrates: 62gProtein: 43gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 87mgSodium: 960mgPotassium: 1233mgFiber: 3gSugar: 6gVitamin A: 5682IUVitamin C: 6mgCalcium: 158mgIron: 5mg
Keyword Chicken and Dumpling Recipes, copycat recipes, cracker barrel recipes
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