Cracker Barrel Chicken Dumplings (Printer-Friendly)
Tender chicken and soft dumplings simmered in a flavorful broth with aromatic veggies and herbs.
# What You'll Need:
→ Dumplings
01 -
2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
2 tablespoons cold salted butter, cubed
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1 cup milk
05 -
All-purpose flour, for dusting
→ Soup Base
06 -
2 tablespoons butter
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1 medium yellow onion, diced
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2 celery stalks, diced
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2 carrots, diced
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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4 cups low-sodium chicken stock
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2 cups low-sodium vegetable stock
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1 lb chicken tenderloins
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1 chicken Better Than Bouillon cube, low sodium
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1 teaspoon dried parsley
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1/2 teaspoon onion powder
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1/2 teaspoon poultry seasoning
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1/4 teaspoon dried thyme
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1 bay leaf
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Salt, to taste
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Fresh ground black pepper, to taste
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1/2 cup heavy whipping cream, room temperature
# Steps to Follow:
01 -
In a medium bowl, combine 2 cups flour and 1/2 teaspoon baking powder. Add cubed cold butter and mix with fingers or pastry cutter until mixture resembles small pebbles. Pour in 1 cup milk and mix until a dough forms.
02 -
Dust a clean surface with flour and place the dough on it. Dust top of dough with flour and knead until not sticky. Roll dough to about 1/4 inch thickness. Trim edges to form a rectangle and cut into square dumplings. Dust dumplings with additional flour to prevent sticking and refrigerate until ready to use.
03 -
In a large pot, melt 2 tablespoons butter over medium heat. Add diced onion, celery, and carrots; cook, stirring occasionally, until onions are translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
04 -
Stir in 2 tablespoons flour and cook for 1 minute to remove raw taste. Gradually whisk in chicken and vegetable stocks until smooth.
05 -
Add chicken tenderloins, Better Than Bouillon cube, dried parsley, onion powder, poultry seasoning, thyme, bay leaf, salt (optional), and black pepper. Simmer for 8-10 minutes until chicken is cooked through and beginning to shred. Remove chicken and bay leaf; shred chicken when cool enough to handle.
06 -
Simmer broth to thicken, about 10 minutes. Add dumplings one at a time, stirring frequently to prevent sticking. Cook dumplings for 15-20 minutes until no longer doughy, stirring occasionally.
07 -
Return shredded chicken to the pot. Stir in room-temperature heavy cream gently to avoid curdling. Heat through without boiling. Adjust seasoning to taste and garnish with additional dried parsley before serving.
# Extra Suggestions:
01 -
Use room-temperature heavy cream or warm it slightly to prevent curdling when adding to hot soup.