There’s something incredibly comforting about a warm bowl of homemade chicken and dumplings. Growing up, this was a staple in our household, often cooked on chilly evenings or when someone was feeling under the weather. My mother had a knack for filling our kitchen with delightful aromas, and this dish was one of her greatest hits. It’s simple, hearty, and perfect for bringing the family together at the dinner table.
Every time I make this recipe, I fondly remember how my mom would let me help out. She’d have me mix the flour and milk for the dumplings while she simmered the chicken. The excitement of dropping those little dough pieces into the broth is something I still cherish. Now, I get to share this experience with my kids, and it has become a beloved family tradition.
Whether you’re looking for a soul-warming dinner or creating new memories with your loved ones, this chicken and dumplings recipe is easy to follow and packed full of flavor. Plus, it only takes about 40 minutes to make! The process is comforting and straightforward, just like a hug in a bowl. So, dust off your apron and let’s dive into this delightful home-cooked meal that is sure to satisfy everyone around your table.
How to Make Cracker Barrel Homemade Chicken & Dumplings
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Ingredients
- 6 cups chicken broth
- 1 lb boneless, skinless chicken breasts (halved)
- 2 ribs of celery (cut in half)
- 1/2 large onion (in chunks)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 1 cup + 2 tablespoons milk
- Freshly ground black pepper (to taste)
Directions
Begin by combining the chicken broth, halved chicken breasts, celery, and onion in a large pot. Bring the mixture to a gentle boil over medium-high heat. Once boiling, lower the heat, cover the pot loosely, and let it simmer for approximately 20 minutes, or until the chicken is thoroughly cooked.
While the chicken is simmering, prepare the dumpling dough. In a mixing bowl, combine the flour, baking powder, and salt together. Gradually incorporate the milk, stirring until a dough begins to form.
Lightly flour your work surface and roll out the dough to about a quarter-inch thick. Cut the dough into small rectangular pieces, roughly 1 to 2 inches in size.
After the chicken is cooked, remove it from the pot and shred it with two forks. Discard the celery and onion pieces from the pot.
Carefully place the dumpling pieces into the simmering broth and stir them occasionally. Let them cook for 20 to 30 minutes until they’re tender and the broth starts to thicken.
Return the shredded chicken to the pot, combining it well with the dumplings. Season the dish with salt and pepper to taste. Serve it warm and enjoy the warmth it brings!
Storing Suggestion
Store any leftover chicken and dumplings in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water to loosen the consistency if necessary.
Cooking Tips
If you’re looking to lighten up the dish, consider using low-sodium chicken broth. You can also add herbs like thyme or parsley for extra flavor. Don’t be afraid to experiment with different spices to enhance the taste of your dumplings!
Serving Suggestions
This dish is delicious on its own, but you can elevate your meal by serving it with a side salad or some crusty bread. A chilled glass of iced tea complements the heartiness of chicken and dumplings beautifully.
Ingredient Substitutions
If you don’t have chicken breasts, you can use thighs or even rotisserie chicken for a quicker option. Additionally, almond milk or oat milk can be used in place of regular milk for a dairy-free version.
Seasonal Variations
In spring and summer, add fresh vegetables like peas or corn to the dumplings for a pop of color and nutrition. In the fall, consider stirring in some pumpkin puree for a seasonal touch!
Allergen Information
This recipe contains gluten from the flour and dairy from the milk. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Use plant-based milk for a dairy-free alternative, and ensure any broth used is also allergen-free.
FAQ
Can I make chicken and dumplings ahead of time?
Yes, you can prepare the chicken and dumplings ahead of time. Cook it as directed, and before adding the dumplings, store the cooked chicken and broth in the fridge. When you’re ready to serve, simply bring it back to a simmer and add the dumplings.
What can I do if my dumplings are tough?
If your dumplings turn out tough, it could be because the dough was overworked or cooked too long. Be gentle when mixing the dough, and ensure not to overcook the dumplings; they should be soft and fluffy when done.
Can I freeze leftover chicken and dumplings?
Yes, you can freeze chicken and dumplings! Just make sure they’re cooling completely before transferring to a freezer-safe container. For best results, consume within three months. Thaw overnight in the fridge before reheating.
How can I make this dish spicier?
If you’re looking for some heat, consider adding a dash of hot sauce or red pepper flakes to the broth while it simmers. You can also season the dumplings with spices like cayenne or paprika for an extra kick!
What herbs pair well with chicken and dumplings?
Herbs like thyme, rosemary, and parsley are wonderful additions to chicken and dumplings. They can be added during cooking to infuse the broth and dumplings with fresh flavor.
Is this recipe adaptable for alternative proteins?
Absolutely! This recipe works well with any protein you prefer, such as turkey, or even a meat substitute like tofu or tempeh. Just adjust the cooking time as needed to ensure everything is properly cooked.

Cracker Barrel Homemade Chicken & Dumplings
Ingredients
- 6 cups chicken broth
- 1 lb boneless, skinless chicken breasts halved
- 2 ribs celery cut in half
- 1/2 large onion in chunks
- 3 cups flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 1 cup milk
- 2 tablespoons milk
- freshly ground black pepper to taste
- additional salt to taste
Instructions
- In a large pot, add the chicken broth, halved chicken breasts, celery pieces, and onion chunks. Bring it to a boil. Once boiling, reduce the heat to low, cover partially, and simmer for about 20 minutes or until the chicken is cooked.
- While the chicken is cooking, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Slowly add the milk until a dough forms.
- On a floured surface, roll out the dough until it’s about 1/4 inch thick. Cut the dough into rectangular pieces, about 1 to 2 inches in size.
- Once the chicken is cooked, remove it from the pot and shred it. Discard the onion and celery.
- Drop the dough pieces into the simmering broth. Stir occasionally and cook for 20-30 minutes until the dumplings are cooked through and the broth thickens.
- Add the shredded chicken back into the pot, stirring to combine. Season with salt and pepper to taste. Serve warm and enjoy!