Cracker Barrel Chicken and Dumpling Soup Recipe

Introduction

Cracker Barrel Chicken and Dumpling Soup is a comforting, hearty dish perfect for chilly days. With tender chicken, soft dumplings, and a flavorful broth, this soup feels like a warm hug in a bowl.

Ingredients

• 2 cups all-purpose flour (plus more for dusting your work surface)
• ½ teaspoon baking powder
• 2 Tablespoons cold salted butter, cubed
• 1 cup milk
• 2 Tablespoons unsalted butter
• ½ cup diced yellow onion
• 3 celery stalks, sliced
• 2 carrots, sliced
• 2 garlic cloves, minced
• 2 Tablespoons all-purpose flour
• 2 (64 ounce) cartons low-sodium chicken stock
• ½ cup low-sodium vegetable stock (can use all chicken stock if preferred)
• 1 pound chicken tenderloins (can use chicken breasts or thighs)
• 1 Tablespoon Chicken Better Than Bouillon
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon poultry seasoning
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 1 bay leaf
• salt (if needed)
• ¼ cup heavy whipping cream (room temperature)

Instructions

1. Step 1: In a medium bowl, combine 2 cups flour, ½ teaspoon baking powder, and 2 Tablespoons cold salted butter. Use your fingers, fork, or a pastry cutter until the mixture resembles tiny pebbles.
2. Step 2: Pour in 1 cup milk and mix until combined.
3. Step 3: Dust your counter generously with flour. Place the dumpling dough on it, dust with more flour, and knead until the dough is no longer sticky.
4. Step 4: Roll the dough out to about ¼ inch thickness, adding flour as needed to prevent sticking.
5. Step 5: Trim the edges to form a rectangle. Cut the dough into squares using a pizza cutter or knife; perfection is not necessary.
6. Step 6: Dust dumplings with flour to prevent sticking and set them aside in the fridge while you make the soup.
7. Step 7: In a large pot over medium heat, melt 2 Tablespoons unsalted butter. Add diced onion, sliced celery, and sliced carrots. Cook until onions are translucent, about 5-7 minutes.
8. Step 8: Add minced garlic and cook for 30 seconds until fragrant.
9. Step 9: Stir in 2 Tablespoons flour and cook for about 1 minute to remove the raw taste.
10. Step 10: Add chicken stock, vegetable stock, chicken tenderloins, Chicken Better Than Bouillon, dried parsley, onion powder, poultry seasoning, dried thyme, black pepper, and bay leaf. Stir to combine.
11. Step 11: Simmer for about 10 minutes or until the chicken begins to fall apart.
12. Step 12: Remove the chicken and let it cool. Shred or dice the chicken and set aside.
13. Step 13: Remove the bay leaf. Taste the broth and add salt, ¼ teaspoon at a time, if needed.
14. Step 14: Let the soup simmer uncovered for 10 minutes to thicken the broth.
15. Step 15: Add dumplings one at a time, stirring frequently to prevent them from sticking together.
16. Step 16: Cook dumplings for 15-20 minutes, stirring occasionally to avoid sticking. The broth will thicken as the dumplings absorb it.
17. Step 17: Test a dumpling to ensure it’s cooked through and no longer doughy.
18. Step 18: Return the shredded chicken to the soup.
19. Step 19: Stir in ¼ cup room temperature heavy whipping cream to prevent curdling. Heat through gently.
20. Step 20: Garnish with additional dried parsley and serve warm.

Tips & Variations

• For a richer flavor, substitute part of the chicken stock with homemade broth.
• You can swap chicken tenderloins for breasts or thighs depending on your preference.
• Roll out dumplings to a consistent thickness for even cooking.
• If you prefer a thicker soup, let it simmer longer before adding dumplings.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to avoid overcooking the dumplings. This soup is best enjoyed fresh, as dumplings can become dense after extended storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made dumplings for this recipe?

Yes, you can use pre-made dumplings if you’re short on time. Just add them to the simmering soup and cook according to the package instructions.

How do I prevent the dumplings from sticking together?

Add dumplings to the soup one at a time while stirring frequently. Dusting dumplings with flour before adding also helps to keep them separate.

Cracker Barrel Chicken and Dumpling Soup Recipe

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★★★★★

4.7 from 111 reviews

This Cracker Barrel Chicken and Dumpling Soup is a comforting homemade classic featuring tender chicken, hearty vegetables, and soft, fluffy dumplings cooked in a flavorful, creamy chicken broth. Perfect for cozy dinners, this recipe replicates the rustic charm and delicious taste of a beloved southern favorite, using simple ingredients and straightforward cooking techniques.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American Southern

Ingredients

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Dumplings

• 2 cups all-purpose flour (plus more for dusting your work surface)
• ½ teaspoon baking powder
• 2 Tablespoons cold salted butter, cubed
• 1 cup milk

Soup

• 2 Tablespoons unsalted butter
• ½ cup diced yellow onion
• 3 celery stalks, sliced
• 2 carrots, sliced
• 2 garlic cloves, minced
• 2 Tablespoons all-purpose flour
• 2 (64 ounce) cartons low-sodium chicken stock
• ½ cup low-sodium vegetable stock (can use all chicken stock if preferred)
• 1 pound chicken tenderloins (can use chicken breasts or thighs)
• 1 Tablespoon Chicken Better Than Bouillon
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon poultry seasoning
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 1 bay leaf
• Salt (if needed, to taste)
• ¼ cup heavy whipping cream (room temperature)

Instructions

1. Prepare Dumpling Dough: In a medium bowl, combine 2 cups all-purpose flour, ½ teaspoon baking powder, and 2 Tablespoons cold salted butter, cubed. Use your fingers, a fork, or a pastry cutter to combine until the butter resembles tiny pebbles.
2. Add Milk and Knead: Pour in 1 cup milk and mix until combined. Dust your counter with flour, place the dough on it, dust the dough with more flour, and knead until no longer sticky.
3. Roll and Cut Dumplings: Roll out the dough to about 1/4″ thickness with a rolling pin, adding more flour as needed to prevent sticking. Trim the edges to form a rectangle and cut into squares using a pizza cutter or knife. Dust dumplings with flour to prevent sticking and refrigerate while you make the soup.
4. Sauté Vegetables: In a large pot over medium heat, melt 2 Tablespoons unsalted butter. Add ½ cup diced yellow onion, 3 sliced celery stalks, and 2 sliced carrots. Stir and cook until onions are translucent.
5. Add Garlic and Flour: Stir in 2 minced garlic cloves and cook for about 30 seconds until fragrant. Sprinkle 2 Tablespoons all-purpose flour over the vegetables and stir for about a minute to cook the flour.
6. Add Broth and Chicken: Pour in 2 (64 oz) cartons low-sodium chicken stock and ½ cup low-sodium vegetable stock. Add 1 pound chicken tenderloins, 1 Tablespoon Chicken Better Than Bouillon, 1 teaspoon dried parsley, ½ teaspoon onion powder, ½ teaspoon poultry seasoning, ½ teaspoon dried thyme, ½ teaspoon black pepper, and 1 bay leaf.
7. Simmer Chicken: Stir and cook for about 10 minutes until the chicken starts to fall apart.
8. Shred Chicken: Remove chicken from the pot, let cool slightly, then shred or dice it. Set aside.
9. Adjust Seasoning and Thicken Broth: Remove bay leaf. Taste the broth and add salt ¼ teaspoon at a time if needed. Simmer soup uncovered for 10 minutes to thicken broth.
10. Add Dumplings: Add dumplings to the simmering soup one at a time to prevent sticking. Stir frequently as you add them.
11. Cook Dumplings: Allow dumplings to cook 15-20 minutes until they have absorbed broth, thickening it and sinking slightly. Stir occasionally to prevent sticking.
12. Test Dumplings: Remove one dumpling to taste for doneness—it should not have a doughy taste.
13. Return Chicken and Add Cream: Return shredded chicken to the pot. Add ¼ cup room-temperature heavy whipping cream (warm in microwave for 30 seconds if needed to avoid curdling). Stir gently and heat through.
14. Serve: Garnish with additional dried parsley and serve hot.

Notes

• Kneading the dough until no longer sticky helps create tender dumplings.
• Dusting dumplings with flour prevents sticking and helps thicken the soup broth.
• Use low-sodium stocks to control saltiness; adjust seasoning at the end.
• Adding heavy cream at room temperature helps avoid curdling in hot soup.
• Chicken thighs or breasts can substitute for tenderloins if preferred.
• Stir dumplings occasionally during cooking to prevent them sticking to the bottom.

Keywords: Chicken and Dumpling Soup, Cracker Barrel copycat, southern soup, comfort food, homemade chicken soup, dumplings