This copycat recipe for Cracker Barrel chicken and dumplings is comfort food at its best.
Nothing beats a warm and hearty soup to soothe your heart and satisfy your belly on a gloomy day. Cracker Barrel dishes will do exactly that.
With this recipe, you can make the popular soup at home any time, any day.
Soft and pillowy dumplings and tender chicken swimming in a savory broth is the epitome of delicious food.
The level of coziness this soup brings is truly unparalleled.
Above all else, it’s affordable and easy to make. Who says you need to go to Cracker Barrel to enjoy a good bowl of chicken and dumplings?
This copycat recipe is all you’ll need.
Cracker Barrel Chicken and Dumplings
If you’ve ever been to Cracker Barrel, you know very well how indescribably delicious their chicken and dumplings is.
Apart from the chewy, fluffy dumplings and savory chicken, the thick, umami-rich broth also hits the spot.
The combination of flavors and textures creates such a beautiful balance that makes your taste buds go wild.
Chicken and dumplings are such a classic food, and you can never go wrong in making this irresistible dish.
This recipe so easy, but the flavor is so on point it tastes just like Cracker Barrel’s.
Ingredients
- All-Purpose Flour. The base of the dumplings, and also what thickens the soup. The recipe calls for all-purpose flour, but you can also use gluten-free. The dumplings will be a bit grittier, though.
- Baking Powder. The leavening agent that makes the dough rise into puffy dumplings.
- Butter. For a rich, umami flavor.
- Milk. You’ll need liquid to saturate the flour and turn it into a dough. Any kind of milk works, so use whatever you have available. You can also use water, but the dumplings will be a tad drier.
- Chicken Broth. You can use either store-bought or homemade.
- Shredded Chicken. The more, the better! You can use white or dark meat, or a combination of both.
Tips for the Best Dish
- Do not over-mix the dough, or the dumplings will be way too dense and chewy.
- For extra fluffy and pillowy dumplings, let them sit out on the countertop for 30 minutes before cooking.
- Another tip to get fluffier dumplings: use buttermilk instead of milk. Buttermilk is more acidic than regular milk, which means it reacts better with baking soda.
- Do not over-cook the dumplings, otherwise, they will disintegrate into the soup. Do not stir them, either. Let them cook with the lid on in peace!
- You don’t want to undercook them either, or they’ll taste like raw flour. Just because they’re floating, doesn’t mean they’re done. The best way to check is through the toothpick method. Stick a toothpick into the center of a dumpling. If it comes out clean, the dumplings are done.
- Store leftover chicken and dumplings for up to 3 to 4 days in the fridge. Keep it in an air-tight container to prevent it from absorbing the flavor and aroma from other items in your fridge.
- Keep in mind that the more often you reheat this dish, the more likely the dumplings will disintegrate.
- To freeze, place chicken and dumplings in a freezer-safe container and store for up to 6 months. Defrost at room temperature and reheat in the stove or microwave.
- In a rush? Instead of making the dumplings from scratch, you can use a biscuit baking mix such as Bisquick. Feel free to choose from its many flavor variants.
What Is The Difference Between Noodle and Drop Dumplings?
The dough is the same, but the shape is different.
Noodle dumplings are formed by shaping the dough into thick, long strands that resemble, well, noodles.
Because of their shape, noodle dumplings are softer and more delicate than drop dumplings.
Drop dumplings are either round or square-shaped. They puff up as they cook, giving them a chewy and bread-like texture.
Either way, they’ll surely delight the palate.
Variations
This recipe may be simple, but it hits all the right notes. If you want to dress it up, though, here are some suggestions:
- Add herbs and spices to the dumplings and the broth for more flavor. Thyme, chives, parsley, cayenne powder, rosemary, garlic, paprika, sage, and Italian seasoning all add a fresh and earthy taste to the dish.
- Start with a mirepoix – a mixture of sliced celery, carrots, and onions. This base is used to add flavor and aroma to soups and other dishes.
- Adding corn, mushroom, and peas to the soup will give them a nice texture and flavor contrast. It gives the dumplings
- If you’re a cheese lover, add freshly grated parmesan or cheddar cheese to the broth. The richness makes this classic comfort food even more irresistible.
- Add shredded zucchini into the dumplings for a healthier dish! The kids won’t even notice it.
- Instead of chicken, you can also use ham, turkey, beef, and other meats to the dish. Now’s the time to raid your fridge for leftovers!
More Cracker Barrel Recipes to Try
Cracker Barrel Fried Chicken
Cracker Barrel Mac and Cheese
Cracker Barrel Meatloaf
Cracker Barrel Cornbread
Cracker Barrel Biscuits
Cracker Barrel Chicken and Dumplings
8
servings30
minutes50
minutesIngredients
2 cups 2 all-purpose flour
1/2 teaspoon 1/2 baking powder
1 pinch 1 salt
2 tablespoons 2 butter, cut into small slices
1 cup 1 milk
2 quarts 2 chicken broth
3 cups 3 cooked chicken, shredded
Directions
- In a large bowl, stir the flour, baking powder, and salt until combined. Mix in the butter with a fork or a pastry blender until incorporated. Pour the milk and stir with a fork until the mixture forms a ball.
- Dust a clean, dry work surface with flour. Roll the dough flat with a rolling pin. Slice with a pizza cutter or a knife into 2×2-inch squares. Coat the cutter with flour in between slices to prevent sticking. Place the dumplings onto a floured plate.
- In a large pot, bring the chicken broth to a boil. Drop the dumplings one at a time, stirring carefully while adding.
- Cover the pot and cook for 15 to 20 minutes or until a toothpick inserted into the center of a dumpling comes out clean. Add the shredded chicken and stir until warmed through. Serve in bowls. Enjoy!
