This recipe for Cracker Barrel style chicken and dumpling soup has been a winter staple at my table for years. I discovered this version during a blustery weekend when I wanted the familiar, soothing flavors of chicken and dumplings without committing to a heavy pot of stew. Turning the classic into a soup keeps the meal light enough for a weeknight while preserving the tender, pillowy dumplings and the deep, savory broth that makes everyone feel comforted. The first time I served it, my partner declared it “restaurant good” and my children asked for seconds, which is when I knew the balance of broth, shredded chicken, and dumplings was exactly right.

What sets this preparation apart is the dumpling dough and the way the flour in the dumplings helps naturally thicken the broth as they cook. I use chicken tenderloins for speed and even cooking, but boneless thighs or breasts work just as well. The aromatics of onion, celery, carrot, and garlic create a classic base, while a splash of heavy cream rounds the soup and gives it that silky finish you expect from a homestyle favorite. When the dumplings sink slightly and the broth clings to the spoon, you know you have reached that perfect, comforting texture that keeps everyone coming back to the bowl.

Ingredients

• Dumpling Ingredients: 2 cups all-purpose flour plus more for dusting. Use a reliable brand like King Arthur or Gold Medal for consistent texture. The flour forms a tender dumpling when combined with baking powder and cold butter.
• Baking Powder: 1/2 teaspoon. Freshness matters for lift; replace if older than six months to keep dumplings fluffy.
• Cold Salted Butter: 2 tablespoons, cubed. Cold butter cut into the flour creates tiny pockets for a light, tender dumpling.
• Milk: 1 cup whole milk at room temperature for best tenderness and flavor.
• Soup Base: 2 tablespoons unsalted butter for sautéing aromatics, plus 1 tablespoon Chicken Better Than Bouillon for depth. Low-sodium chicken stock is used to control seasoning.
• Vegetables: 1/2 cup diced yellow onion, 3 celery stalks sliced, 2 carrots sliced and 2 garlic cloves minced. These build the classic savory backbone of the broth.
• Thickener: 2 tablespoons all-purpose flour added to the sauté to create an initial roux that boosts body.
• Stocks: Two 64-ounce cartons low-sodium chicken stock and 1/2 cup low-sodium vegetable stock. If desired use all chicken stock instead of the vegetable addition.
• Chicken: 1 pound chicken tenderloins. Tenderloins shred quickly and remain moist; breasts or thighs may be substituted.
• Seasonings: 1 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/2 teaspoon poultry seasoning, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1 bay leaf. Salt to taste at the end.
• Finish: 1/4 cup heavy whipping cream at room temperature to enrich the broth without curdling.

Instructions

Prepare the dumpling dough: In a medium bowl combine 2 cups all-purpose flour and 1/2 teaspoon baking powder. Cut in 2 tablespoons cold cubed salted butter using a fork or pastry cutter until the mixture resembles tiny pebbles. Stir in 1 cup milk until just combined. Turn the dough onto a floured surface and knead briefly until no longer sticky. Roll to about 1/4 inch thickness and cut into squares. Dust with flour and refrigerate while you make the broth to keep them from sticking and to allow the dough to relax. Sauté the aromatics and make the roux: Over medium heat in a large pot melt 2 tablespoons unsalted butter. Add 1/2 cup diced yellow onion, 3 sliced celery stalks, and 2 sliced carrots. Cook until the onion is translucent, about 5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Sprinkle in 2 tablespoons flour and stir continuously for 1 minute to remove the raw flour taste and create a light roux. Add stocks, chicken, and seasonings: Slowly whisk in two 64-ounce cartons low-sodium chicken stock and 1/2 cup low-sodium vegetable stock. Add 1 pound chicken tenderloins, 1 tablespoon Chicken Better Than Bouillon, dried parsley, onion powder, poultry seasoning, dried thyme, black pepper, and 1 bay leaf. Bring to a gentle simmer and cook about 10 minutes until chicken begins to fall apart. Shred the chicken and adjust seasoning: Remove the chicken to a cutting board, allow it to cool slightly, then shred or dice. Remove and discard the bay leaf. Taste the broth and add salt in 1/4 teaspoon increments as needed. Simmer uncovered 10 minutes to concentrate the flavors and slightly thicken the broth. Add dumplings and finish: Begin adding chilled dumplings one at a time to the simmering soup to keep them from sticking together. Stir frequently as you add them. Cook dumplings 15 to 20 minutes until they no longer taste doughy and begin to tenderly sink. Return shredded chicken to the pot. Stir in 1/4 cup room-temperature heavy whipping cream to finish and heat through gently to avoid curdling.

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to 3 days. Because dumplings absorb liquid, add a splash of stock or water when reheating to restore a silky consistency. For longer storage, freeze components separately: ladle the broth into freezer-safe bags and lay flat; freeze dumplings on a tray until firm then transfer to a bag. When reheating from frozen, thaw overnight in the refrigerator and reheat gently on the stove over low heat until warmed through.

Ingredient Substitutions

To make the dish lighter, substitute 2 percent milk for whole milk in the dumplings and use half-and-half or omit the heavy cream at the end. For a gluten-free version use a 1-to-1 gluten-free flour blend and a gluten-free baking powder; texture will be slightly denser. Swap chicken tenderloins for boneless, skinless thighs for more flavor and juiciness. Vegetable stock can replace chicken stock for a lighter flavor but add a pinch more Chicken Better Than Bouillon or soy sauce for umami if desired.

Serving Suggestions

Serve bowls with a dusting of dried parsley for color and a side of crusty bread or a simple green salad to cut the richness. Cornbread pairs beautifully for a Southern touch. For a heartier meal offer steamed green beans or buttered peas. Garnish with freshly cracked black pepper and a small drizzle of good olive oil for added depth.

Cultural Background

Chicken and dumplings are a classic comfort dish in American Southern and Midwestern cooking, born from frugal, resourceful kitchens. The soup-style adaptation echoes rural cooks who stretched ingredients into a one-pot meal. Dumplings vary regionally from rolled and cut to drop-style; this recipe follows a rolled cut tradition for tender, slightly chewy pieces that are spoon-friendly and perfect for sharing.

Seasonal Adaptations

In colder months, double the dumplings for a heartier bowl and add winter root vegetables like parsnip or turnip for earthiness. During spring and summer, lighten the broth, reduce the cream, and add fresh peas or asparagus at the end for brightness. For holiday gatherings, serve the soup alongside roasted root vegetables to create a comforting spread.

Meal Prep Tips

Prepare the dumpling dough and slice vegetables up to 24 hours ahead. Store the dough wrapped in plastic in the refrigerator. Make the broth base and gently simmer, then cool and refrigerate separately. Reheat, add dumplings, and finish with shredded chicken and cream when ready to serve. Use shallow containers for faster cooling and safer storage.

This bowl is more than a meal; it is an invitation to slow down, gather, and savor. Whether for a quiet dinner or a lively table, the mixture of tender chicken, fluffy dumplings, and a rich broth makes this recipe one to return to again and again.