Cracker Barrel Chicken Dumplings

This Cracker Barrel Chicken and Dumpling Soup is the ultimate comfort food with tender chicken, soft homemade dumplings, and a rich, flavorful broth that warms you from the inside out. It is hearty and satisfying, perfect for a chilly day or anytime you want a taste of downhome cooking. The dumplings are the star and are surprisingly easy to make from scratch, adding a fresh and authentic touch that you won’t get from storebought versions.

I discovered this recipe when trying to recreate one of my favorite restaurant soups. Making the dumplings at home really elevated it, and now it is a go to dinner my family asks for regularly when the weather turns cool.

Ingredients

• Allpurpose flour: fresh and unbleached works best for fluffy dumplings
• Baking powder: check the freshness for proper rise in dumplings
• Cold salted butter: adds richness and flakiness to dumplings and flavor to the base
• Milk: use whole milk for creaminess in dumplings, substitute evaporated milk if needed
• Yellow onion celery and carrots: pre diced can save prep time and add classic soup flavor
• Minced garlic: fresh if possible for bright aroma
• Lowsodium chicken stock: builds a savory but not overpowering broth base
• Lowsodium vegetable stock: balances flavors and lightens the chicken broth
• Chicken tenderloins or breasts: keep the meat tender and easy to shred
• Chicken Better Than Bouillon low sodium version: adds a deeper chicken flavor without extra salt
• Dried parsley onion powder poultry seasoning dried thyme and bay leaf: create a well rounded seasoning blend
• Heavy whipping cream: adds creaminess to the broth at the end without heaviness

Instructions

Sauté the Aromatics:

Cook butter onion celery and carrots over medium heat until onions are translucent about 5 to 7 minutes. This softens the vegetables and builds the flavor foundation of the soup.

Add Garlic and Flour:

Stir in minced garlic and cook for a minute until fragrant. Sprinkle in 2 tablespoons of flour and stir well. Cooking the flour for a minute helps thicken the soup without a raw flour taste.

Add Stocks Chicken and Seasonings:

Pour in the chicken and vegetable stocks and add chicken tenderloins along with parsley onion powder poultry seasoning thyme and bay leaf. Bring to a simmer and cook for 8 to 10 minutes until the chicken is cooked through and beginning to shred.

Prepare the Dumplings:

While the soup simmers, combine 2 cups flour and 1/2 teaspoon baking powder in a bowl. Cut in cold butter until the mixture resembles small pebbles. Add 1 cup milk gradually stirring into a dough. Knead the dough on a floured surface until it is no longer sticky. Roll out to a quarterinch thickness dusting with flour to prevent sticking. Cut into small squares and place in the fridge until ready to use.

Shred the Chicken and Season Soup:

Remove chicken from soup when cooked. Let cool slightly then shred with forks. Remove bay leaf and taste soup for seasoning. Add salt little by little only if needed.

Cook Dumplings in Soup:

Return soup to simmer and drop dumpling squares in one at a time to prevent sticking. Stir frequently and simmer for 15 to 20 minutes. Dumplings will cook through and the broth will thicken from the flour coating the dumplings.

Finish with Cream and Chicken:

Add shredded chicken back into the soup. Warm heavy whipping cream to room temperature and stir in gently to prevent curdling. Heat through and sprinkle with chopped parsley before serving.

One of my favorite parts of this recipe is the fresh dumplings. They remind me of family dinners when my grandmother would take extra time to make her own from scratch. The smell of the simmering broth with those tender dumplings always brings back warm memories and a sense of home.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 or 4 days. To keep the dumplings from getting mushy, it is best to store them separately if possible or gently reheat on the stove adding a little broth if needed.

Ingredient Substitutions

You can swap the chicken tenderloins for chicken breasts or thighs depending on what you have on hand. Using evaporated milk instead of heavy cream or whole milk is a great budgetfriendly alternative that still adds creaminess. If you do not have Chicken Better Than Bouillon, you can leave it out and rely on homemade or packaged stocks.

Serving Suggestions

Enjoy this soup as a complete meal or with a fresh green salad for a lighter side. It pairs beautifully with buttery dinner rolls or garlic bread that soaks up the broth. For a cozy family night, serve alongside cornbread or flaky biscuits.

These fresh dumplings make the soup feel truly homemade and comforting. Serve warm and enjoy.

Common Recipe Questions

→ Can I use store-bought dumplings?

Store-bought dumplings can be a quick alternative, but flat style handmade dumplings offer the best texture and absorption in this dish.

→ Is this soup suitable for slow cooking?

The broth and chicken adapt well to slow cooking, but flat dumplings require gentle simmering on the stove for best results to avoid heaviness.

→ What vegetables enhance the broth’s flavor?

Onion, celery, and carrots create a classic aromatic base, while garlic and herbs add depth to the broth.

→ How can I adjust the thickness of the soup?

Simply add extra broth if it becomes too thick during simmering to reach your preferred consistency.

→ What sides pair well with this dish?

Fresh salads, dinner rolls, or crusty bread complement the rich broth and dumplings nicely, creating a balanced meal.