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If you are craving a warm and comforting soup recipe that feels like a hug from grandma, keep reading. This Copycat Cracker Barrel chicken and dumplings recipe will feel exactly like that.
Pillowy soft squares of delicious dough swimming around a delicate chicken broth that melts in your mouth with every spoonful is what you can expect when eating this marvelous soup. No wonder Cracker Barrel chicken and dumplings is a best seller. It is amazing and so comforting, it can brighten even the darkest of days. The addition of shredded cooked chicken makes it a full meal.
INGREDIENTS:
- 2 cups of flour
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp butter
- 1 cup milk
- 2 quarts chicken stock
- 3 cups cooked chicken
- Chopped parsley to serve
HOW TO MAKE CHICKEN AND DUMPLINGS LIKE CRACKER BARREL?
- Combine flour, baking powder, and salt in a medium-sized bowl, and cut the butter using a fork or a pastry knife
- Stir in one cup of milk and mix with the fork until the dough forms a ball. It will be sticky.
- Flour your working surface generously and transfer the dough into it. Flour a rolling pin also and roll the dough until about ¼ inch thick
- Using a pizza cutter or a very sharp knife, cut 2-inch squares. Don’t worry too much about the shape
- With a floured spatula, lift the squares and place them on a plate. Be sure to have the plate floured too and add flour between layers to prevent squares from sticking to each other. In the meantime, while doing this, bring 2 quarts of chicken stock to a boil
- Drop the dumplings one at a time into the boiling chicken broth stirring while you add them.
- Cook them for about 15 to 20 minutes until they don’t taste like dough anymore. Add cooked chicken, cook for 5 minutes to heat the chicken up, and serve with chopped parsley.
CAN YOU FREEZE CHICKEN AND DUMPLINGS?
You can freeze it in a freezer bag for 3 to 4 months. When you want to serve it, remove it from the freezer, place it in a large pot and bring it to a boil.
TIPS FOR THE BEST CHICKEN DUMPLINGS;
- Do not worry if the dough is sticky, do not overwork it or add more flour to it or they will become tough. Just be sure to have all surfaces touching the dough well floured.
- Flour your spatula to transfer the squares to the pot so they don’t stick to it.
- Have your chicken cooked prior to starting the dumplings so you don’t waste time while cooking the dumplings
- Serve the soup with parsley on top for color
More Chicken Recipes You’ll Love
- AGUADITO DE POLLO PERUVIAN CHICKEN SOUP
- INSTANT POT WHITE CHICKEN CHILI
- WHITE CHEDDAR CHICKEN PASTA
- BROCCOLI CHEDDAR CHICKEN
Ingredients
- 2 cups of flour
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp butter
- 1 cup milk
- 2 quarts chicken stock
- 3 cups cooked chicken
- Chopped parsley to serve
Instructions
- Combine flour, baking powder, and salt in a medium-sized bowl, and cut the butter using a fork or a pastry knife
- Stir in one cup of milk and mix with the fork until the dough forms a ball. It will be sticky.
- Flour your working surface generously and transfer the dough into it. Flour a rolling pin also and roll the dough until about ¼ inch thick
- Using a pizza cutter or a very sharp knife, cut 2-inch squares. Don’t worry too much about the shape
- With a floured spatula, lift the squares and place them on a plate. Be sure to have the plate floured too and add flour between layers to prevent squares from sticking to each other. In the meantime, while doing this, bring 2 quarts of chicken stock to a boil
- Drop the dumplings one at a time into the boiling chicken broth stirring while you add them.
- Cook them for about 15 to 20 minutes until they don’t taste like dough anymore. Add cooked chicken, cook for 5 minutes to heat the chicken up, and serve with chopped parsley.
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