This Cracker Barrel–style chicken and dumpling soup is everything I reach for when I want comfort in a bowl. I discovered this version on a damp autumn afternoon while craving the exact combination of pillowy dumplings and savory chicken but wanted something lighter and more spoonable than the classic casserole. The first simmer filled the house with a familiar aroma—bay leaf, thyme and butter-sweated vegetables—that made my partner stand at the kitchen doorway and announce dinner would be early that night. The dumplings are homemade, tender without being gummy, and the broth finishes with a touch of cream to round the flavors.

The soup blends techniques I use in both weeknight cooking and weekend slow dinners: a quick roux for body, gentle simmering of the chicken to keep it moist, and dumplings rolled thin so they cook through evenly. I love how this recipe is forgiving—swap chicken cuts, use store-bought stock, or hold the cream for a lighter bowl—and it always delivers. Family and friends comment first on the dumplings, then linger over the broth, and I keep a note on the recipe card about reducing salt until the end so the balance is never off.

Ingredients

• Dumplings: 2 cups all-purpose flour (plus extra for dusting) - Choose a mid-protein flour for structure; King Arthur all-purpose works reliably. 1/2 teaspoon baking powder for lift and 2 tablespoons cold salted butter cubed for flakiness. Finish with 1 cup milk to hydrate—whole milk gives the best texture.
• Soup base: 2 tablespoons unsalted butter to sweat aromatics without burning; substituting salted butter is fine but reduce final salt. 1/2 cup diced yellow onion, 3 celery stalks sliced, and 2 carrots sliced provide the classic mirepoix flavor and natural sweetness.
• Flavoring & thickening: 2 cloves garlic minced, 2 tablespoons all-purpose flour added to the pan to create a light roux that thickens the broth, and bay leaf plus dried herbs (parsley, thyme, poultry seasoning) for depth.
• Liquids & protein: Two 64-ounce cartons low-sodium chicken stock (total 128 fl oz) and 1/2 cup low-sodium vegetable stock (you can use all chicken stock if you prefer). 1 pound chicken tenderloins (or breasts/thighs) gives tender shredded meat. Add 1 tablespoon Chicken Better Than Bouillon for umami if using lower-salt stock.
• Finish: 1/4 cup heavy whipping cream at room temperature to gently enrich the broth and black pepper, salt adjusted at the end to taste.

Instructions

Prepare the dumpling dough: In a medium bowl combine 2 cups all-purpose flour and 1/2 teaspoon baking powder. Add 2 tablespoons cubed cold salted butter and use your fingers or a pastry cutter until the mixture resembles tiny pebbles. Pour in 1 cup milk and mix until a shaggy dough forms; it will be slightly sticky. Dust a work surface with additional flour and knead briefly until dough is no longer tacky—about 30 seconds. Roll to approximately 1/4 inch thickness, trim edges into a rectangle and cut into rough 1-inch squares with a pizza cutter or knife. Dust with flour and refrigerate while you make the soup. Chilling helps the dumplings hold their shape when added to hot liquid. Sauté the vegetables: Warm a large pot over medium heat and melt 2 tablespoons unsalted butter. Add 1/2 cup diced yellow onion, 3 sliced celery stalks, and 2 sliced carrots. Stir and cook until onions are translucent, about 5-7 minutes. Add 2 minced garlic cloves and cook briefly—30 seconds—until fragrant. This gentle sweating builds the sweet base that balances the savory broth. Create the broth: Sprinkle in 2 tablespoons flour and cook, stirring, for 1 minute to remove the raw flour taste. Gradually whisk in two 64-ounce cartons low-sodium chicken stock and 1/2 cup low-sodium vegetable stock to avoid lumps. Add 1 pound chicken tenderloins, 1 tablespoon Better Than Bouillon, 1 teaspoon dried parsley, 1/2 teaspoon each onion powder, poultry seasoning, dried thyme, 1/2 teaspoon black pepper, and 1 bay leaf. Bring to a gentle simmer and cook until the chicken is opaque and beginning to fall apart, about 10 minutes. Shred the chicken and reduce: Remove the chicken pieces and let them cool slightly before shredding or dicing. Remove and discard the bay leaf. Taste the broth and add salt sparingly—start with 1/4 teaspoon and increase to preference. Simmer uncovered about 10 minutes to allow the broth to reduce slightly and concentrate flavor. Add dumplings and finish: Bring the broth to a low simmer and add dumplings one at a time, stirring gently to prevent them from sticking together. Cook the dumplings 15–20 minutes until cooked through; they will puff slightly and may sink as they absorb liquid. Test one to ensure there’s no raw dough center. Return shredded chicken to the pot, stir in 1/4 cup room-temperature heavy whipping cream, and warm through without boiling to avoid curdling. Garnish with more dried parsley and serve hot.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. If you’ve made the dumplings fresh, they will soften over time; for best texture, store broth and shredded chicken separately from dumplings. To freeze, place broth and shredded chicken in freezer-safe containers for up to 3 months. If you want to freeze dumplings, freeze them in a single layer on a baking sheet until firm, then transfer to a sealed bag—add frozen dumplings directly to simmering broth and allow extra cook time.

Ingredient Substitutions

Gluten-free option: use a 1-to-1 gluten-free baking flour blend for both dumplings and the roux; note texture may be slightly more fragile. Dairy swaps: replace heavy cream with half-and-half or a mixture of milk and a tablespoon of cornstarch to simulate richness. Chicken: thighs add more flavor and stay moist, while breasts are leaner—adjust cooking time slightly for larger cuts. For a vegetarian version, omit chicken and use vegetable stock and pan-fried oyster mushrooms for texture.

Serving Suggestions

Serve the soup with a simple green salad dressed in tart vinaigrette to cut the richness, and toasted crusty bread or buttered biscuits for sopping up the broth. Garnish with chopped fresh parsley or snipped chives for color and brightness. For a heartier meal, pair with roasted root vegetables or a sharp cheddar slice melted on a warm biscuit.

Cultural Background

Chicken and dumplings is an American comfort tradition with roots in early pioneer cooking and Southern home kitchens. The dumpling—essentially a simple dough pocket—appears in many cultures, but the American version pairs tender chicken and a thickened savory broth for a filling, economical meal. Regional variations include thicker dumpling batter or rolled thin cut pieces, and the addition of root vegetables or herbs reflective of local produce. This bowl is my homage to that heritage with a slightly lighter, soup-like presentation.

Seasonal Adaptations

In winter, use roasted carrots and parsnips for a deeper, caramelized flavor and finish with a pat of butter. In spring, brighten the soup with peas and fresh parsley or tarragon instead of dried thyme. For a holiday twist, add a splash of white wine to the simmering broth and finish with a sprinkle of chopped sage for aromatics that pair well with roast poultry flavors.

Meal Prep Tips

Make the stock and shred the chicken two days ahead and store refrigerated. Prepare the dumpling dough and keep it wrapped in the fridge for up to 24 hours; roll and cut just before cooking. When reheating, gently warm the broth and add dumplings directly to the simmering liquid—do not boil vigorously, which can make dumplings tough. Portion into microwave-safe containers for easy weekday lunches.

This soup is the kind of recipe that becomes a family touchstone: it’s flexible, forgiving and always makes the house feel like home. I hope you try it on a cold night and that it earns a regular spot in your rotation as it did in mine.