Can I use store-bought broth for the dumplings?

Yes, you can, but homemade broth from simmering the chicken adds much more flavor. If you’re short on time, a good quality store-bought broth will work as a substitute.

How do I store leftovers of chicken and dumplings?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave, but be cautious not to overcook the dumplings.

Can this dish be made ahead of time?

Absolutely! You can make the chicken and broth a day ahead, refrigerate them, and then make the dumplings fresh on the day you plan to serve the dish. This can save time and make the cooking process more manageable.

How can I make this recipe gluten-free?

To make gluten-free dumplings, replace the all-purpose flour with a gluten-free flour blend. Ensure the blend is suitable for baking to maintain the texture of the dumplings.

Cracker Barrel Chicken and Dumplings

Ingredients

Scale

1 whole chicken (about 4 lbs)
2 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
2 tablespoons butter
1 cup milk
1/4 teaspoon black pepper
1 teaspoon salt (for seasoning the broth)
Water, as needed

Instructions

Prepare the Chicken: Place the whole chicken in a large pot and cover it with water. Season with salt. Bring to a boil, then reduce the heat and let it simmer for about 1 hour, or until the chicken is fully cooked and tender.
Make the Dumplings: While the chicken is cooking, prepare the dumplings. In a large bowl, combine the flour, baking powder, and a pinch of salt. Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Gradually add the milk, stirring until a soft dough forms. Turn the dough out onto a floured surface and knead gently a few times. Roll the dough to about 1/4-inch thickness and cut into strips or squares.
Shred the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Remove the skin and bones, then shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
Cook the Dumplings: Bring the broth to a gentle boil. Add the dumplings one at a time, stirring gently to prevent sticking. Cover the pot and simmer for about 15-20 minutes, or until the dumplings are cooked through and tender.
Season and Serve: Add black pepper and adjust the seasoning with salt, if needed. Serve hot.

Notes

Chicken Choice: For a richer flavor, use a free-range chicken. The quality of the chicken greatly affects the taste of the broth.
Dumpling Texture: If you prefer your dumplings a bit denser, roll them slightly thicker. If you like them lighter, roll them thinner.
Leftover Broth: Don’t waste the leftover broth! It can be frozen and used as a base for soups and stews.
Make-Ahead: The chicken can be cooked and shredded a day in advance to save time.
Add Vegetables: For a twist, add some chopped carrots, celery, or peas to the broth along with the dumplings.

Author: Elina
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Simmering
Cuisine: Southern, American

Nutrition

Serving Size: 1 cup
Calories: 340kcal
Sugar: 2g
Sodium: 700mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 22g
Cholesterol: 90mg

Keywords: Southern comfort food, Homemade chicken dumplings, Traditional dumpling recipe