Description
Enjoy a homemade version of Cracker Barrel’s famous Chicken and Dumplings. This recipe combines tender chicken and soft, pillowy dumplings in a rich, savory broth—a perfect comfort meal for any day.
Ingredients
Units
Scale
For the Chicken and Broth:
- 1 pound boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 celery stalks, halved
- 1 medium onion, peeled and halved
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons cold butter, cubed
- 1 cup buttermilk
Instructions
- Prepare the Broth:
- In a large pot or Dutch oven, combine the chicken broth, water, celery, and onion. Bring to a boil over medium-high heat.
- Cook the Chicken:
- Add the chicken breasts to the boiling broth. Reduce heat to medium, cover, and simmer for about 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and set aside to cool slightly. Discard the celery and onion.
- Make the Dumpling Dough:
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the buttermilk until a soft dough forms.
- Shape the Dumplings:
- Turn the dough onto a floured surface and roll it out to about 1/4-inch thickness.
- Using a knife or pizza cutter, cut the dough into 1-inch squares.
- Cook the Dumplings:
- Bring the broth back to a gentle boil. Drop the dumplings into the broth, one at a time, stirring gently to prevent sticking.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the dumplings are cooked through and tender.
- Shred the Chicken:
- While the dumplings are cooking, shred the cooked chicken into bite-sized pieces.
- Combine and Serve:
- Return the shredded chicken to the pot with the dumplings. Stir gently to combine and heat through.
- Season with additional salt and freshly ground black pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a thicker broth, you can mix 2 tablespoons of flour with 1/4 cup of cold water to create a slurry, and stir it into the simmering broth before adding the dumplings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.