Save This Recipe

Just drop your email here and We'll send it right away!

Picture this: You’ve just stumbled in from a crisp, blustery afternoon—your cheeks are a little rosy, your hands are chilly, and the outside world is one gigantic gray puddle. You flick on the porch light, glance at the twinkle of holiday lights out the window (do they ever get old? I say nope), and suddenly crave that kind of meal that just hugs you from the inside out. For me, that’s Cracker Barrel–style chicken and dumplings. Cozy, silky, and downright nostalgic, every time.

You know what I love about this dish? It takes the simplest pantry staples, bubbles them together with a bit of patience (and maybe a little music on in the background for good measure), and boom—you’ve got the kind of comfort food that could kick any winter blues to the curb. It’s the meal I make when it feels like the world needs a little softening around the edges.

Why You’ll Love It

Ultimate Comfort Food: Every bite reminds me of childhood Sundays, layered with chicken-y richness and those pillowy dumplings (seriously, they’re like little edible clouds).
Pantry Staples Galore: No weird ingredients. Just flour, milk, chicken, broth—if you can make pancakes, you’ve pretty much got this.
Get-Your-Hands-In-There Fun: Rolling and cutting those rustic dumplings is weirdly relaxing after a hectic day (much cheaper than therapy, too).
Endlessly Adaptable: Want it creamier? Toss in extra butter. Have extra veggies on hand? They’re fair game. My picky niece even loves the “crunchy carrots chunks.”
Keeps Everyone Happy: This is the rare meal where kid, spouse, and even cranky teens scrape their bowls clean—seconds requested, every time.

Timing and Servings

This makes enough for about four extra-hearty bowls—though I’ve been known to double it just for leftovers (trust me, it practically tastes better on day two). From start to finish, you’re looking at about 45 minutes, maybe a bit less if you cheat with a grocery store rotisserie chicken (I call that “smart cooking,” not cheating!). Big bonus points for meals that don’t leave you with a beastly stack of dishes, right?

One last tip: If there’s some hot pepper jelly hanging out in your fridge, try a little dollop on the side. The whole sweet-and-savory situation with the dumplings is just…well, addictive. You’ll see!

Ingredients

6 cups low-sodium chicken broth (homemade is always a win, but no worries if you grab the boxed version—the craving will still be satisfied!)
2 celery ribs, halved (or skip ’em if your family’s Team No Celery—it happens!)
1 medium onion, quartered
2 boneless, skinless chicken breasts (about 1 lb each; thighs are fab here, too, for even more flavor)
Salt and pepper, to taste
3 cups all-purpose flour (feeling healthy? Go 50/50 with whole wheat!)
1 tbsp baking powder + 1¼ tsp salt (divided—don’t just dump the whole amount at once!)
1 cup plus 2 tbsp milk (whole milk is gorgeously rich, but anything from dairy to almond milk will get you there)
2 tbsp butter (optional, but highly recommended for that silky finish)
Fresh parsley or thyme, finely chopped, for garnish

Ingredient Tips: If you let your dumpling dough rest a few minutes before rolling, it’ll be easier to work with. And don’t be shy with extra veggies—carrots, peas, even a handful of corn kernels are all welcome. My youngest claims the “hidden veggies” in here make it a treasure hunt!

Directions

Build the Broth: Grab your biggest Dutch oven or stockpot. Pour in that chicken broth and add the celery and onion right to the pot. Let everything simmer for about 10 minutes on medium heat. Your house will smell like a cozy country kitchen in no time.
Poach Your Chicken: Tuck the chicken breasts into the simmering broth. Let them cook gently (don’t crank the heat! Gentle is key) for 12–15 minutes until cooked through. Pull them out, let them rest on a plate for a few minutes (so the juices don’t run out), then shred with two forks. Set aside—you’ll add this back in later.
Fix That Dough: In a big bowl, whisk together your flour, baking powder, and just 1 teaspoon of the salt. Slowly pour in the milk as you stir with a wooden spoon or your hands (warning: it will stick!), until you’ve got a soft, shaggy dough. Too dry? Splash in a bit more milk; too sticky? Sprinkle a little more flour. You’re aiming for something that feels like a super-soft biscuit dough.
Roll and Cut: Sprinkle your clean counter or a cutting board with flour. Plop out the dough and gently roll or pat it down to about ¼ inch thick. Cut into rough squares or strips—don’t stress about perfection. Rustic dumplings are more charming and, honestly, more fun to eat.
Cook the Dumplings: Fish the celery and onion out of your pot with a slotted spoon (or leave them for a “chunkier” stew vibe). Bring the broth back up to a gentle simmer, then carefully drop in the cut dumplings a few at a time, stirring so they don’t stick together. Cover, reduce heat to low, and let them cook for about 12–15 minutes with the lid on (the no-peeking part is hard, but trust me, it’s worth it for pillowy dumplings, not chewy ones!).
Finish Things Off: When the dumplings have puffed and floated (they’re impossibly cute), slide the shredded chicken back in, along with salt and pepper to your liking. Go ahead and swirl in that butter now for a little extra richness. If you’re adding peas, carrots, or other extras, now’s the time. Stir gently to combine and warm through for another couple minutes.
Serve it Up: Ladle generous scoops into bowls. Sprinkle with fresh herbs, if you like, or add a grind of pepper. It’s heavenly with buttery rolls or a simple green salad alongside. On especially chilly nights, we vote for both.

When those billowy dumplings hit the table, you’ll feel the mood in the whole house shift. I swear—everyone gets a little quieter, a little cozier, maybe even a little kinder. That’s the magic of homemade comfort food.

Variations

Herby Dumplings: Mix a teaspoon or two of dried thyme or rosemary into the flour for fragrant, upscale vibes (delicious for dinner parties—or impressing the in-laws).
Ultra Creamy: Swirl in half a cup of heavy cream at the end for a casserole-in-a-bowl kind of richness. Not an everyday move, but for birthdays or snow days? Oh yes.
Veggie Boost: Add classic diced carrots, frozen peas, or even chopped spinach. The colors alone will win you style points with picky eaters.
Kick of Heat: A pinch of cayenne or a shake of red pepper flakes in the broth adds grown-up heat, perfect for those “please, no more bland food” moods.
Cheesy Dumplings: Add ½ cup shredded sharp cheddar right into the dough before mixing. Melty, gooey, and totally addictive.

One of the best parts? Every time you change this recipe a little, something wonderful happens. Don’t be afraid to make it your own.

Storage & Reheating Tips

In the Fridge: Let any leftovers cool, then pop them in a tightly sealed container. They’ll last up to three days, and the flavor will only deepen—kind of like stew magic.
In the Freezer: Pack into freezer-friendly containers and freeze for up to two months. Thaw in the fridge overnight and be prepared for slightly softer dumplings (which honestly, I’m not mad about!).
To Reheat: Warm gently on the stove over medium-low, adding a splash of broth or water if it’s thickened overnight. Or microwave single servings in 30-second bursts, stirring in between, until piping hot. (Essential for busy nights when the family’s eating in shifts.)

A quick tip: Dumplings love to “drink up” that broth in the fridge, so keep extra broth or milk handy when reheating—they’re thirsty little things!

FAQs

Can I swap turkey for chicken? You bet! This is my go-to post-Thanksgiving move. The rich broth brings leftover turkey back to life, even if it was a little dry to begin with.

Why did my dumplings fall apart? Odds are the broth was bubbling away a bit too frantically. Keep things at a gentle simmer and cover tight—the dumplings need a soothing sauna, not a wild ride.

Can I use self-rising flour? Yes! Use about 4 cups, and skip the extra baking powder (halve the salt, too). Works like a charm—it’s a sweet shortcut if you’re in a hurry or low on pantry staples.

Can I make the dough ahead? Absolutely. Wrap that bowl of dough tightly and keep it in the fridge up to two hours. Bring it back to room temperature before rolling, and it’ll be perfectly pliable.

How do I keep my broth clear? If you love a pristine, restaurant-style broth, just strain the broth after removing the veggies and before adding dumplings. Sometimes I do this for a potluck or when company’s coming—it looks super professional (but still tastes like home).

Conclusion

When I think about comfort food, chicken and dumplings like these are always right at the top of my cravings list. It’s creamy, hearty, and feels like a hug—especially with those homemade, rustic dumplings bobbing in the pot. Last winter, I made a huge batch for a friend’s snowed-in birthday, and it turned into a full-on kitchen party, spoons clanking and second helpings all around. That’s the kind of meal that lingers in your memory (and just might turn into a new tradition).

If you decide to try this recipe, I’d love to hear how it goes—did you add cheese? More veggies? Tell me your twist below or share a favorite dumpling memory from your own table. There’s nothing better than swapping stories and warming up together—one cozy bowl at a time.