Description
Enjoy a comforting homemade version of Cracker Barrel-style chicken and dumplings, featuring tender chicken cooked in a flavorful broth with fluffy, homemade dumplings. This hearty dish combines simple ingredients for a classic Southern comfort meal that’s perfect for family dinners.
Ingredients
Scale
Broth and Chicken
- 6 cups chicken broth
- 2 celery ribs
- ½ medium onion
- 1 lb boneless skinless chicken breasts
Dumplings
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1¼ tsp salt
- 1 cup plus 2 tbsp milk
Garnish
- Fresh parsley for garnish
Instructions
- Cook the chicken: In a large pot or Dutch oven, combine chicken broth, celery ribs, onion, and chicken breasts. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 15 minutes, until the chicken is fully cooked.
- Prepare the dumpling dough: While the chicken cooks, in a bowl mix together the all-purpose flour, baking powder, and salt. Gradually stir in the milk until a dough forms that is soft yet manageable.
- Shape the dumplings: Roll out the dumpling dough on a floured surface to about ¼-inch thickness. Cut the dough into strips or squares according to your preference.
- Remove chicken and add dumplings: Once the chicken is cooked, remove it from the pot and set aside. Discard the celery and onion from the broth. Drop the dumpling pieces into the simmering broth and stir gently to prevent sticking.
- Cook the dumplings and shred chicken: Let the dumplings simmer gently for 20 to 30 minutes until they are cooked through and tender. Meanwhile, shred the cooked chicken and return it to the pot with the dumplings.
- Season and serve: Taste the dish and add salt and pepper as needed. Garnish with fresh parsley and serve warm for a comforting meal.
Notes
- Use fresh parsley for garnish to add brightness and color.
- Ensure the dumpling dough is not too sticky; add a teaspoon of flour if needed while rolling out.
- Simmer dumplings gently to avoid them breaking apart.
- You can substitute chicken broth with homemade stock for deeper flavor.
- This dish can be refrigerated for up to 3 days and reheated gently on the stovetop.
