Cracker Barrel Chicken and Dumplings (Printable Version)
# What You'll Need:
→ Base
01 -
6 cups chicken broth
02 -
2 ribs of celery, broken in half
03 -
1/2 medium onion, kept whole
04 -
1 lb boneless skinless chicken breasts, halved
→ Dumplings
05 -
3 cups all-purpose flour
06 -
1 Tbsp baking powder
07 -
1 1/4 tsp salt
08 -
1 cup + 2 Tbsp milk
→ Seasoning
09 -
Salt and pepper to taste
# How to Make It:
01 -
In a stockpot or Dutch oven, combine chicken broth, celery, onion, and chicken breasts. Bring to a boil, then reduce heat and simmer, partially covered, for about 15 minutes, until chicken is cooked through.
02 -
While chicken cooks, whisk together flour, baking powder, and salt in a medium mixing bowl. Stir in milk just until combined into a shaggy dough.
03 -
Turn dough out onto a floured surface and roll to about 1/4 inch thickness. Use a pizza cutter to cut the dough into strips or squares about 1 to 2 inches in size.
04 -
Once chicken is cooked through, remove to a cutting board. Remove and discard onion chunk and celery pieces from broth.
05 -
Add dough strips to the simmering broth and cook for about 20-30 minutes, stirring occasionally, allowing dumplings to cook and broth to thicken to a gravy-like consistency.
06 -
While dumplings simmer, shred or chop chicken and return to the pot. Season with salt and pepper to taste, then serve warm.
# Handy Tips:
01 -
If using pre-cooked chicken (such as rotisserie), simmer the onion, celery, and dumplings in the broth at the same time. Remove aromatics and add the chopped chicken during the last 5 minutes of simmering to warm through.