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Turkey Dumpling Stew on a plate

Cracker Barrel Chicken and Dumplings Soup

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the Soup:
  • 3 tablespoons butter
  • 1 medium onion diced
  • 3 celery stalks diced
  • 2 large carrots peeled and diced
  • ⅓ cup all-purpose flour
  • 6 cups chicken broth
  • 3 cups cooked chicken shredded or cubed
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 3 tablespoons melted butter

Method
 

  1. Melt 3 tablespoons butter in a large Dutch oven or heavy pot over medium; cook onion, celery, and carrots 6-8 minutes until softened.
  2. Sprinkle ⅓ cup flour over vegetables; stir well and cook 2-3 minutes to form a roux.
  3. Gradually whisk in broth constantly to avoid lumps; add thyme, poultry seasoning, salt, and pepper.
  4. Boil; reduce heat to medium-low and simmer 10 minutes.
  5. Meanwhile, whisk 2 cups flour, baking powder, and 1 teaspoon salt in a medium bowl; stir in milk and melted butter just until combined without overmixing.
  6. Drop rounded tablespoons of batter into simmering soup; cover and cook 15 minutes without lifting lid.
  7. Gently stir in chicken and cream; heat through 3-5 minutes.
  8. Adjust seasoning to taste; serve hot with extra black pepper if desired.