Cracker Barrel Chicken and Dumplings Recipe Copycat

My First Dumpling Disaster

I remember the first time I made dumplings. I was so nervous. I thought they would all fall apart in the pot.

But you know what? They puffed up so nice and fluffy. I still laugh at that. I was worried for nothing. It taught me that good food doesn’t have to be perfect.

Why We Make Dumplings

This recipe is more than just food. It is a big, warm hug in a bowl. It makes your whole house smell amazing.

When you share it, you share comfort. That is why this matters. It brings people together around the table. What is your favorite comfort food? Is it soup, or maybe something else?

Making the Dough

Let’s start with the dumpling dough. Mix your flour, baking powder, and salt. Then add the cold butter. Use a fork to mix it until it looks like crumbs.

Now pour in the milk. Mix it just until it becomes a soft dough. Do not mix it too much. A little lumpy is just fine. This is the secret to fluffy dumplings.

The Fun Part: Shaping

Put a lot of flour on your counter. This part can get messy. Roll the dough out until it is about a quarter-inch thick.

Then, use a pizza cutter to cut little squares. I like my dumplings about two inches wide. Fun fact: In some places, dumplings are round little balls. But ours are soft, flat squares.

Cooking It All Together

Get your chicken stock boiling in a big pot. Carefully drop your dumplings in one by one. They will sink at first, but then they swim.

Let them cook for about 20 minutes. They will soak up that tasty broth. Then add your shredded chicken. Doesn’t that smell amazing? It means love is cooking.

A Little Secret for You

My grandma taught me this. The dough is simple, but the love you put in is the real ingredient. That is why this matters. Cooking for people is a way to show you care.

Do you have a family recipe like this? I would love to hear about it. What is a dish that makes you feel at home?

Time to Eat!

Ladle the soup into big bowls. Top it with a little chopped parsley. The green looks so pretty on top.

Now, take a bite. The dumplings are so soft. The broth is so rich. It is pure comfort. Do you like your dumplings thicker or thinner? I am always curious how others make them.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	2 cups	For the dumplings
Baking powder	1/2 tsp	For the dumplings
Salt	Pinch	For the dumplings
Butter	2 tbsp	Cold, for the dumplings
Milk	1 cup	For the dumplings
Chicken stock	2 quarts	For the soup
Cooked chicken	3 cups	Shredded, for the soup
Parsley	To taste	Chopped, for garnish

My Cozy Cracker Barrel Chicken and Dumplings

This recipe feels like a big, warm hug from my kitchen. It reminds me of rainy afternoons with my own grandma. We would watch the pot bubble away on the stove. Doesn’t that smell amazing? It is simpler to make than you might think. Let’s create some comfort together.

Step 1: First, we make the dumpling dough. Grab a medium bowl for your flour, baking powder, and salt. Use a fork to mix in the cold butter. You want it to look like little crumbs. Then, just pour in the milk and stir until it gets sticky. (A hard-learned tip: Don’t overmix the dough! A few lumps are just fine.)

Step 2: Now, let’s shape our dumplings. Flour your counter really well. This part can get a bit messy, and I still laugh at that. Roll the dough out until it’s nice and thin. Use a pizza cutter to slice it into little squares. My grandkids love helping with this part. It doesn’t have to be perfect.

Step 3: Time to cook our soup. Bring your chicken stock to a big, rolling boil. Carefully drop each dumpling into the pot. Give it a gentle stir so they don’t stick. Let them bubble away for about 20 minutes. You’ll know they’re done when they taste soft and delicious, not like flour. What’s your favorite cozy meal on a rainy day? Share below!

Step 4: For the final touch, stir in your shredded chicken. Let it warm through for just five more minutes. Then, ladle it into big bowls. I like to sprinkle a little fresh parsley on top. It adds a pop of color and freshness. This soup makes the whole house smell wonderful.

Cook Time: 30–35 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is wonderful as it is. But sometimes, it’s fun to change things up. Here are a few ideas I’ve tried over the years. They always bring a smile to my face.

Herb Garden Dumplings: Add a tablespoon of fresh chopped parsley or chives right into your dumpling dough. It makes them so pretty and tasty.

Veggie-Packed Soup: Toss in a cup of frozen peas and diced carrots with the chicken. It adds a sweet little crunch and great color.

Biscuit Shortcut: In a real hurry? Use a can of refrigerated biscuit dough. Just tear the biscuits into small pieces and drop them in. Which one would you try first? Comment below!

Serving Your Masterpiece

This soup is a full meal all by itself. But I love serving it with a simple side. A crisp green salad with a tangy vinaigrette is perfect. It cuts through the richness of the soup. A warm, buttery biscuit on the side is also a must for dipping.

For a drink, a glass of cold iced tea is my go-to. It is so refreshing. If you’re feeling fancy, a chilled glass of Chardonnay pairs beautifully. It feels like a special treat. Which would you choose tonight?

Keeping Your Chicken and Dumplings Cozy

This soup is a wonderful meal for later. Let it cool completely first. Then store it in a sealed container in the fridge. It will stay good for about three days.

You can also freeze it for a cold night. I freeze mine in single portions. That way, my grandson can heat one up just for himself. I remember my first time freezing it. The dumplings were a bit softer, but still so good.

Reheat it gently on the stove. Add a splash of broth if it gets too thick. Making a big batch saves you on a busy day. A ready-made meal makes any evening feel special. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the dough can be too sticky. Just add a little more flour to your hands. This will make it easier to handle. I once added too much milk by mistake. A bit more flour fixed it right up.

If your dumplings taste doughy, they need more time. Let them simmer until they are tender. This patience gives them the perfect soft texture. If the soup is too thin, let it cook a bit longer. This helps the broth thicken up nicely.

Getting the texture right builds your cooking confidence. A good broth makes the whole dish feel like a hug. Which of these problems have you run into before?

Your Chicken and Dumplings Questions

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend. It works just fine.

Q: Can I make the dumplings ahead?
A: You can. Keep the dough covered in the fridge for a few hours.

Q: What can I use instead of butter?
A: You can use cold shortening. It will give you a similar flaky texture.

Q: Can I double the recipe?
A: Of course! Just use a very large pot for all those dumplings.

Q: Any other tips?
A: A pinch of black pepper adds a lovely little kick. Which tip will you try first?

Sharing the Comfort

I hope this recipe brings warmth to your kitchen. It is a bowl full of comfort for my family. I love seeing your cooking adventures.

Please share your own photos with me. It makes my day to see your creations. Have you tried this recipe? Tag us on Pinterest! Let’s fill the world with good, simple food.

Fun fact: Dumplings are a type of comfort food in many cultures around the world.

Happy cooking!
—Olivia Hartwell.