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Cracker Barrel Homemade Chicken & Dumplings

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Ingredients

Scale

For the Soup Base:

  • 1 whole chicken (about 3–4 lbs), cut into parts (or use boneless, skinless chicken breasts or thighs)

  • 10 cups chicken broth (preferably Halal)

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 3 medium carrots, sliced into thin rounds

  • 2 celery stalks, chopped

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon dried parsley

  • 2 bay leaves

  • 1 cup heavy cream (or use a Halal-certified non-dairy substitute if needed)

For the Dumplings:

  • 2 cups all-purpose flour (or a Halal-certified gluten-free flour blend for gluten-free option)

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 2 teaspoons dried parsley

  • 1 teaspoon garlic powder (optional)

  • 1 cup buttermilk (or use a Halal-certified non-dairy milk substitute)

  • 4 tablespoons unsalted butter, melted

Ingredient Highlights

  • Chicken: Using a whole chicken, especially with bones, enhances the flavor and richness of the broth. You can also use boneless chicken breast or thighs if you prefer.

  • Broth: A rich, hearty chicken broth is key to the base of the soup. Make sure it’s Halal and full of flavor to complement the dumplings.

  • Dumplings: The dumplings are soft and fluffy, with a slight herbiness from the parsley and the perfect balance of salt and garlic.

  • Heavy Cream: The cream creates a velvety texture for the broth, making it comforting and indulgent without being overly rich.

Instructions

Step 1: Prepare the Chicken and Broth for the Soup Base

  1. Cook the Chicken: In a large pot, add the chicken pieces along with the chicken broth. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface.

  2. Add Vegetables & Seasoning: Once the chicken is mostly cooked (about 30 minutes), add the chopped onion, garlic, carrots, celery, salt, pepper, thyme, parsley, and bay leaves. Let it simmer for another 30-40 minutes, or until the chicken is fully cooked and the vegetables are tender.

  3. Remove Chicken: Carefully remove the chicken from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken back into the pot.

  4. Add Heavy Cream: Stir in the heavy cream for a creamy, rich consistency. Taste and adjust seasoning if necessary (add more salt or pepper if desired).

Step 2: Make the Dumpling Dough

  1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, sugar, dried parsley, and garlic powder (if using). Stir until well mixed.

  2. Add Wet Ingredients: Pour in the buttermilk and melted butter. Stir gently with a spoon until just combined. Be careful not to overmix, or the dumplings will become tough.

Step 3: Cook the Dumplings in the Soup

  1. Add Dumplings to the Soup: Once the soup is simmering, drop spoonfuls of the dumpling dough into the pot, making sure they float on top of the broth. You should aim for about 8-12 dumplings, depending on the size you want.

  2. Cover & Simmer: Reduce the heat to low and cover the pot. Let the dumplings cook for about 15-20 minutes, or until they have puffed up and are fully cooked through. Do not lift the lid while the dumplings are cooking, as this can cause them to collapse.

  3. Check for Doneness: To check if the dumplings are done, insert a toothpick into the center of one. If it comes out clean, the dumplings are ready.

Step 4: Serve the Chicken & Dumplings

 

  1. Serve & Enjoy: Ladle the soup and dumplings into bowls, making sure each serving gets a generous portion of chicken, vegetables, and dumplings. Sprinkle with extra parsley if desired for garnish.

Nutrition

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