Start by melting the butter in a large pot over medium heat. As it melts, let the rich, buttery aroma fill the air. Once melted, add the carrots, celery, and onions to the pot along with half a teaspoon of the salt. Stir occasionally and cook until the onions become translucent, about 5 to 7 minutes. This step builds a flavorful base for your dish.
Next, pour in the water and add the chicken base to the pot. Stir well until the chicken base is fully incorporated into the water. Bring the mixture to a gentle simmer before adding the chicken tenders. Cook these for approximately 20 minutes over medium-low heat, ensuring the chicken is tender and cooked through.
While the chicken is cooking, it’s time to prepare the dumplings. In a mixing bowl, combine the flour, baking powder, the remaining half teaspoon of salt, and buttermilk. Mix until the dough just comes together; it should be shaggy and slightly sticky. Be careful not to overmix, as this can make the dumplings tough.
Flour a clean surface and transfer the dough onto it. Roll it out into a rectangle about a quarter inch thick. With a sharp knife or a dough cutter, cut the dough into 1-inch squares, ensuring they don’t touch one another. Dust them lightly with more flour to prevent sticking.
Now, strain the chicken and vegetables from the broth, returning the broth to the pot. Bring the broth to a rolling boil before slowly adding the dumplings, a few at a time. Stir gently as you add them to ensure they don’t stick together.
Once all the dumplings are in, return the cooked chicken to the pot. Lower the heat to medium-low and let it simmer for about 15 minutes. This allows the dumplings to cook through while soaking up all the delicious flavors from the broth.
Finally, taste the broth and adjust the seasonings as needed. Maybe a pinch more salt or some fresh herbs if you have them on hand. Serve the Cracker Barrel Chicken and Dumplings hot, garnished with fresh herbs if desired, and enjoy this comforting dish with your family!
