Cracker Barrel Chicken Dumpling Soup is a lighter, broth-based variation of the classic Southern stew that emphasizes the aromatic qualities of its vegetable base. Ideally the mirepoix of carrots, celery, and onions should be sautéed in butter until translucent to build a complex foundation for the poultry stock.
Jump to RecipeCracker Barrel Chicken Dumpling Soup Recipe Ingredients
- 1.5 lbs (680g) cooked chicken, shredded
- 8 cups (2L) high-quality chicken broth
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 small yellow onion, finely chopped
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tsp dried parsley
- ½ tsp poultry seasoning
- Salt and black pepper to taste
For the Soup Dumplings:
- 2 cups (250g) all-purpose flour
- 1 tsp salt
- 1 tbsp vegetable oil
- ¾ cup (180ml) warm water
How To Make Cracker Barrel Chicken Dumpling Soup Recipe
- Sauté the Aromatics: In a large stockpot, melt the butter over medium heat. Add the onions, carrots, and celery. Cook for 6–8 minutes until the vegetables are tender. Stir in the garlic and cook for an additional minute.
- Boil the Broth: Pour in the chicken broth, dried parsley, and poultry seasoning. Bring the mixture to a rolling boil.
- Mix the Dough: In a medium bowl, combine the flour and salt. Stir in the oil and warm water until a firm dough forms.
- Roll and Cut: On a well-floured surface, roll the dough out very thin—about $1/16$-inch thick. Use a knife or pizza cutter to slice the dough into small $1 times 1$-inch squares.
- Simmer the Dumplings: Drop the dough squares into the boiling soup one at a time. Once all are added, reduce the heat to medium-low and simmer uncovered for 10–12 minutes. The broth will remain clearer than the stew version but will take on a silky texture.
- Add the Chicken: Stir in the shredded chicken and cook for another 5 minutes until heated through.
- Final Touch: Adjust the seasoning with salt and plenty of black pepper. Garnish with fresh parsley if desired.
Recipe Tips
- Thin is In: For a “soup” style dumpling, you want the dough to be even thinner than usual. This ensures they cook quickly and don’t absorb all the liquid in the pot.
- Vegetable Uniformity: Dice your carrots and celery into small, uniform pieces so they cook at the same rate and fit easily on a soup spoon alongside the dumplings.
- Flour the Layers: If you need to stack your cut dumplings before dropping them into the pot, make sure to dust them heavily with flour to prevent them from fusing into a single lump of dough.
- Stock Selection: Because this version has more liquid, the flavor of the broth is front and center. Use a high-quality, long-simmered chicken stock for the best results.
What To Serve With Cracker Barrel Chicken Dumpling Soup
Chicken soup pairings are comforting additions frequently served during the colder autumn and winter months. Ideally the oyster crackers should be salted and crisp to provide a sharp textural counterpoint to the soft dumplings and tender vegetables.
- Warm, buttery cornbread or yeast rolls
- A side of steamed broccoli with a lemon squeeze
- A crisp wedge salad with blue cheese dressing
- Salted oyster crackers or soda crackers
How To Store Cracker Barrel Chicken Dumpling Soup
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Because this is a soup, the dumplings may soften more than in a stew, so it is best eaten sooner.
- Reheat: Reheat gently on the stovetop. If the dumplings have absorbed too much broth, add an extra cup of chicken stock while warming.
- Freeze: This recipe is not suitable for freezing as the thin dumplings tend to disintegrate when thawed and reheated.
Cracker Barrel Chicken Dumpling Soup Nutrition Facts
- Calories: ~350 kcal (per serving)
- Carbohydrates: 32g
- Protein: 28g
- Fat: 12g
- Fiber: 3g
- Sugar: 4g
Nutrition information is estimated based on 6 servings.
FAQs
The regular recipe is a “stew” with a very thick, gravy-like consistency and usually excludes vegetables like carrots and celery. This “soup” version is more traditional to a standard chicken soup but uses the flat-rolled dumplings instead of noodles.
Yes! If you are in a hurry, you can cut a refrigerated pie crust into squares and drop them into the broth. It provides a similar flat, tender dumpling texture.
If the soup becomes a stew, it means the dumplings were too thick or you used too much flour on the rolling surface. Simply stir in more chicken broth until you reach your desired soup consistency.
Cracker Barrel Chicken Dumpling Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings20
minutes25
minutes350
kcalA lighter, vegetable-rich version of the Southern classic featuring flat-rolled dumplings in a clear, savory chicken broth.
Ingredients
1.5 lbs shredded chicken
8 cups chicken broth
2 carrots & 2 celery stalks
Onion, butter, garlic
2 cups flour, oil, warm water (for dumplings)
Parsley, poultry seasoning, pepper
Directions
- Sauté carrots, celery, and onion in butter until soft.
- Add broth and spices; bring to a boil.
- Mix flour, salt, oil, and water into a dough.
- Roll very thin and cut into small squares.
- Drop into boiling soup and simmer for 10-12 minutes.
- Stir in chicken and heat through.
Notes
- For a richer broth, you can add a splash of heavy cream at the very end.
- If you want a bit of heat, add a pinch of crushed red pepper flakes with the garlic.
- Use rotisserie chicken for a faster weekday meal.
