Cracker Barrel Chicken and Dumpling Soup

by

Cracker Barrel Chicken and Dumpling Soup is the ultimate comfort food that brings together tender chicken, soft homemade dumplings, and a rich, flavorful broth filled with vegetables and herbs. This hearty soup captures the classic taste of traditional chicken and dumplings while presenting it in a warm, spoonable soup that is perfect for cozy dinners.

This soup is perfect for chilly evenings, family meals, or whenever you crave a comforting homemade dish. It is filling, flavorful, and surprisingly easy to prepare once you learn how to make the dumplings from scratch.

Ingredients

Dumplings

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 tablespoons cold salted butter, cubed
  • 1 cup milk

Soup

  • 2 tablespoons unsalted butter
  • ½ cup diced yellow onion
  • 3 celery stalks, sliced
  • 2 carrots, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cartons (32 ounces each) low-sodium chicken stock
  • ½ cup low-sodium vegetable stock (optional)
  • 1 pound chicken tenderloins (or chicken breasts or thighs)
  • 1 tablespoon chicken Better Than Bouillon
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon poultry seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 bay leaf
  • salt to taste
  • ¼ cup heavy whipping cream

Instructions

  1. In a medium bowl combine flour, baking powder, and cubed butter. Use a fork or pastry cutter to mix until the butter resembles small crumbs.
  2. Add the milk and mix until a soft dough forms.
  3. Lightly flour your work surface and place the dough on it. Knead until the dough is smooth and no longer sticky.
  4. Roll the dough out to about ¼ inch thickness using a rolling pin. Add more flour if needed to prevent sticking.
  5. Trim the edges to form a rectangle and cut the dough into small squares to create dumplings.
  6. Dust the dumplings with a little flour and place them in the refrigerator while preparing the soup.
  7. In a large pot melt the butter over medium heat. Add onion, celery, and carrots and cook until the onion becomes translucent.
  8. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  9. Add the flour and stir constantly for about one minute to create a light roux.
  10. Pour in the chicken stock and vegetable stock while stirring to combine.
  11. Add chicken tenderloins, bouillon, parsley, onion powder, poultry seasoning, thyme, black pepper, and bay leaf.
  12. Bring the soup to a simmer and cook for about 10 minutes until the chicken begins to cook through.
  13. Remove the chicken from the pot and allow it to cool slightly, then shred or dice it.
  14. Remove the bay leaf and taste the broth, adding salt if necessary.
  15. Let the soup simmer uncovered for another 10 minutes to slightly thicken the broth.
  16. Add dumplings one at a time to the simmering soup while stirring to prevent sticking.
  17. Cook the dumplings for 15 to 20 minutes, stirring occasionally so they do not stick to the bottom of the pot.
  18. Return the shredded chicken to the soup.
  19. Stir in the room temperature heavy cream and gently mix until combined.
  20. Allow the soup to heat through for a few minutes before serving.

Serving and Storage Tips

Serve the soup hot with freshly baked biscuits, crusty bread, or cornbread for a complete comforting meal. Garnish with additional dried parsley or freshly cracked black pepper for extra flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The dumplings may absorb more broth as the soup sits, so you can add a little chicken stock when reheating.

To reheat, warm the soup slowly on the stovetop over medium-low heat, stirring occasionally.

This soup can also be frozen for up to 2 months. However, the dumplings may soften slightly after thawing. For best results, freeze the soup base and make fresh dumplings when reheating.

Variations

  1. Rotisserie Chicken Version
    Use shredded rotisserie chicken instead of cooking raw chicken in the soup. This saves time and adds extra roasted flavor.
  2. Creamier Chicken Dumpling Soup
    Add an additional ½ cup of heavy cream or stir in cream cheese for an even richer and creamier broth.
  3. Biscuit Dumpling Soup
    Replace homemade dumplings with small pieces of refrigerated biscuit dough for a quicker shortcut.
  4. Herb Dumplings
    Add chopped fresh parsley, thyme, or chives to the dumpling dough for more flavor.
  5. Southern Style Chicken and Dumplings
    Roll the dumplings thinner and cut them into strips instead of squares for a traditional southern style texture.
  6. Vegetable Loaded Soup
    Add peas, corn, or green beans to make the soup even heartier and more colorful.
  7. Spicy Chicken Dumpling Soup
    Add crushed red pepper flakes or a dash of hot sauce for a little heat.
  8. Garlic Butter Dumplings
    Mix garlic powder and melted butter into the dumpling dough for extra savory flavor.
  9. Mushroom Chicken Dumpling Soup
    Add sliced mushrooms when cooking the vegetables to deepen the flavor.
  10. Gluten-Free Version
    Use gluten-free flour for the dumplings and thickening to make the recipe gluten-free.
  11. Slow Cooker Version
    Cook the soup base in a slow cooker for 6 hours on low, then add dumplings during the last 30 minutes.
  12. Lemon Herb Chicken Soup
    Add a tablespoon of lemon juice and fresh herbs to brighten the flavors.
  13. Turkey Dumpling Soup
    Substitute leftover turkey for chicken, making it perfect after holidays.
  14. Bacon Chicken Dumpling Soup
    Cook chopped bacon and add it to the soup for a smoky twist.
  15. Extra Thick Dumpling Soup
    Add an additional tablespoon of flour to the soup base to create a thicker stew-like consistency.

FAQs

  1. Can I use pre-cooked chicken?
    Yes, rotisserie chicken or leftover chicken works perfectly and saves time.
  2. Why are my dumplings doughy?
    They need more cooking time. Dumplings should simmer for at least 15 to 20 minutes.
  3. Can I make dumplings ahead of time?
    Yes, you can prepare the dumpling dough and refrigerate it for several hours before using.
  4. Can I freeze chicken and dumpling soup?
    Yes, but dumplings may soften slightly. Freezing the soup base separately works best.
  5. What type of chicken works best?
    Chicken tenderloins, breasts, or thighs all work well in this recipe.
  6. Can I use store-bought dumplings?
    Yes, frozen dumplings or biscuit dough can be used as a shortcut.
  7. How do I thicken the soup more?
    Add a slurry made from 1 tablespoon cornstarch and 2 tablespoons water.
  8. Can I make this soup dairy free?
    Yes, simply omit the heavy cream or use a dairy-free alternative.
  9. What herbs pair best with chicken dumpling soup?
    Parsley, thyme, rosemary, and poultry seasoning work wonderfully.
  10. How long does this soup last in the fridge?
    It stays fresh for about 3 to 4 days when stored in an airtight container.

Cracker Barrel Chicken and Dumpling Soup is the perfect combination of hearty ingredients, comforting flavors, and homemade goodness. The tender chicken, soft dumplings, and rich broth create a dish that feels warm and satisfying with every bite.

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Cracker Barrel Chicken and Dumpling Soup

  • Author: Lusine Svetlana

Description

Cracker Barrel Chicken and Dumpling Soup is the ultimate comfort food that brings together tender chicken, soft homemade dumplings, and a rich, flavorful broth filled with vegetables and herbs. This hearty soup captures the classic taste of traditional chicken and dumplings while presenting it in a warm, spoonable soup that is perfect for cozy dinners.

Ingredients

Dumplings

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 tablespoons cold salted butter, cubed
  • 1 cup milk

Soup

  • 2 tablespoons unsalted butter
  • ½ cup diced yellow onion
  • 3 celery stalks, sliced
  • 2 carrots, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cartons (32 ounces each) low-sodium chicken stock
  • ½ cup low-sodium vegetable stock (optional)
  • 1 pound chicken tenderloins (or chicken breasts or thighs)
  • 1 tablespoon chicken Better Than Bouillon
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon poultry seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 bay leaf
  • salt to taste
  • ¼ cup heavy whipping cream

Instructions

  1. In a medium bowl combine flour, baking powder, and cubed butter. Use a fork or pastry cutter to mix until the butter resembles small crumbs.
  2. Add the milk and mix until a soft dough forms.
  3. Lightly flour your work surface and place the dough on it. Knead until the dough is smooth and no longer sticky.
  4. Roll the dough out to about ¼ inch thickness using a rolling pin. Add more flour if needed to prevent sticking.
  5. Trim the edges to form a rectangle and cut the dough into small squares to create dumplings.
  6. Dust the dumplings with a little flour and place them in the refrigerator while preparing the soup.
  7. In a large pot melt the butter over medium heat. Add onion, celery, and carrots and cook until the onion becomes translucent.
  8. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  9. Add the flour and stir constantly for about one minute to create a light roux.
  10. Pour in the chicken stock and vegetable stock while stirring to combine.
  11. Add chicken tenderloins, bouillon, parsley, onion powder, poultry seasoning, thyme, black pepper, and bay leaf.
  12. Bring the soup to a simmer and cook for about 10 minutes until the chicken begins to cook through.
  13. Remove the chicken from the pot and allow it to cool slightly, then shred or dice it.
  14. Remove the bay leaf and taste the broth, adding salt if necessary.
  15. Let the soup simmer uncovered for another 10 minutes to slightly thicken the broth.
  16. Add dumplings one at a time to the simmering soup while stirring to prevent sticking.
  17. Cook the dumplings for 15 to 20 minutes, stirring occasionally so they do not stick to the bottom of the pot.
  18. Return the shredded chicken to the soup.
  19. Stir in the room temperature heavy cream and gently mix until combined.
  20. Allow the soup to heat through for a few minutes before serving.

Notes

Serve the soup hot with freshly baked biscuits, crusty bread, or cornbread for a complete comforting meal. Garnish with additional dried parsley or freshly cracked black pepper for extra flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The dumplings may absorb more broth as the soup sits, so you can add a little chicken stock when reheating.

To reheat, warm the soup slowly on the stovetop over medium-low heat, stirring occasionally.

This soup can also be frozen for up to 2 months. However, the dumplings may soften slightly after thawing. For best results, freeze the soup base and make fresh dumplings when reheating.

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