Homemade Chicken and Dumplings

This is a small batch of Chicken and Dumplings you can make and it doesn’t even have to be THANKSGIVING! It taste just as good as the big ole batch! I will add, I didn’t use ALL my dumplings in this batch, so watch and make sure you don’t add to many dumplings.

Cracker Barrel Homemade Chicken and Dumplings

  • Prep Time: 1 hr
  • Total Time: 3 hrs
  • Serves: 6-8, Yield: 1.0 batch

“This tastes just like Cracker Barrel’s, if you have ever tried it. From book “Old Fashioned Country Cooking” found at Cracker Barrel.”

    • 1 (3 -6 lb) frying chickens ( any whole chicken will do)
    • 2 quarts water
    • 2 teaspoons salt
    • 1/2 teaspoon pepper ( I use coarse ground and double it)
    • 2 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 tablespoons shortening ( I use Crisco sticks)
    • 3/4 cup buttermilk ( I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)
  1. Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.
  2. Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
  3. Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.
  4. Bring the broth to a boil and add pepper.
  5. Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.
  6. Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
  7. Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier.
  8. I pressure it for only 30 minutes.
  9. It can also be done in the crockpot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.
  10. Good Luck! Hope you enjoy.
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