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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/cracker-barrel-chicken-and-dumpling-soup-recipe/