Cracker Barrel Homemade Chicken & Dumplings (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons salted butter
02 -
½ cup diced carrots, celery, and onion
03 -
1 pound chicken tenderloins, thawed
04 -
5 teaspoons chicken bouillon granules, divided
05 -
4 ½ cups water, divided
06 -
2 tablespoons heavy cream, optional
→ Dumplings
07 -
2 cups all-purpose flour, plus more for dusting
08 -
2 teaspoons baking powder
09 -
1 cup buttermilk
→ Seasonings
10 -
Freshly cracked pepper and sea salt, to taste
11 -
1 teaspoon chopped parsley, for garnish
# Instructions:
01 -
In a medium saucepan or Dutch oven, melt butter over medium heat. Add diced vegetables and parsley, sauté until vegetables are softened and onion is translucent, about 4-5 minutes.
02 -
Add salt, pepper, 1 teaspoon bouillon, and ½ cup water. Add chicken, bring to simmer, cover and cook 10-15 minutes until chicken is cooked through.
03 -
Meanwhile, combine flour, baking powder, salt and pepper in a bowl. Add buttermilk and stir until dough comes together. On a floured surface, roll dough to ¼" thickness and cut into 1" squares.
04 -
Remove cooked chicken and strain vegetables from broth. Return broth to pan, add remaining water, bouillon, and pepper. Bring to low boil.
05 -
Drop dumplings into boiling broth one at a time. Reduce heat and simmer uncovered 10-15 minutes until dumplings are soft throughout.
06 -
Chop chicken into bite-sized pieces and return to pot. Cook until chicken is heated and broth thickens. Optional: stir in heavy cream. Serve with pepper and parsley.
# Notes:
01 -
Drop dumplings separately to prevent sticking
02 -
Dumplings help thicken the broth naturally
03 -
Heavy cream adds richness but is optional