Cracker Barrel Dumplings (Print Version)
# Ingredients:
→ Broth Base
01 -
2 stalks of celery, split in half
02 -
6 cups of chicken stock
03 -
1 pound chicken breasts, no bones or skin, cut in two
04 -
Half an onion, whole but uncut
→ Dumplings
05 -
3 cups plain flour
06 -
1 1/4 teaspoons regular salt
07 -
1 cup and 2 extra tablespoons of milk
08 -
1 tablespoon of baking powder
→ Seasoning
09 -
Add black pepper and salt as you like
# Instructions:
01 -
Throw together chicken stock, halved celery, whole onion, and chicken in a big pot or Dutch oven.
02 -
Let it boil, then turn the heat down to simmer. Keep the lid slightly open and cook for 15 minutes until chicken's done.
03 -
In a bowl, blend together flour, salt, and baking powder. Pour in milk and mix just until the dough comes together. Roll out the dough about 1/4 inch thick, then slice it into little rectangles about 1-2 inches.
04 -
Take out the chicken, celery, and onion. Toss the veggies and shred the chicken.
05 -
Put the dough rectangles into the warm broth. Stir now and then while letting them cook for 20 to 30 minutes. Broth will thicken as they cook.
06 -
Add the shredded chicken back into the pot. Adjust seasoning with salt and pepper. Serve while hot.
# Notes:
01 -
Keep the broth on a mild simmer so dumplings don’t fall apart
02 -
If you mix dumpling dough too much, it’ll get chewy