If you’re in the mood for a warm and comforting soup that feels like a hug from grandma, this Copycat Cracker Barrel Chicken and Dumplings recipe is just what you need! This dish is rich, hearty, and packed with flavor, making it the perfect choice for dinner.
Course:
Dinner, Main Dish
Cuisine:
American
Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
1 hour 20 minutes
Servings:
8
Ingredients
- For the Dumplings:
- 2 cups all-purpose flour
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp butter (cold)
- 1 cup milk
- For the Soup:
- 2 quarts chicken stock
- 3 cups cooked chicken (shredded)
- Chopped parsley (for garnish)
Instructions
- Make the Dumpling Dough:
- In a medium-sized bowl, combine the flour, baking powder, and salt.
- Cut in the cold butter using a fork or pastry knife until the mixture resembles coarse crumbs.
- Stir in the milk until a sticky dough forms.
- Prepare the Dumplings:
- Generously flour your work surface and transfer the dough onto it.
- Roll the dough out to about ¼ inch thick, flouring your rolling pin as needed.
- Using a pizza cutter or a sharp knife, cut the dough into 2-inch squares (don’t stress about perfect shapes!).
- With a floured spatula, lift the squares and place them on a floured plate, layering them with flour in between to prevent sticking.
- Cook the Dumplings:
- While preparing the dumplings, bring 2 quarts of chicken stock to a boil in a large pot.
- Drop the dumplings one at a time into the boiling broth, stirring gently as you add them.
- Cook for 15 to 20 minutes, or until the dumplings are cooked through and no longer taste like raw dough.
- Finish the Dish:
- Stir in the shredded cooked chicken and cook for an additional 5 minutes to heat the chicken.
- Serve hot, garnished with chopped parsley.