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

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