Crack Chicken and Dumplings

Crack Chicken and Dumplings is a delicious twist on the classic! Hearty and filling, this recipe will surely become a new family favorite. It features a creamy, satisfying broth, tender shredded chicken, lots of crispy bacon, scratch-made dumplings, peas, and shredded cheese that melts in and adds richness.

As the weather gets colder every day, I like to serve something warm and comforting for dinner. This is where this recipe comes in, along with my recipes for Lasagna Soup, Cheesy Potato Soup, and Cheeseburger Soup!

Crack Chicken and Dumplings is a new addition to my crack-inspired dishes. The bacon-ranch-cheddar trio pairs well with chicken, and this time I tried it with this classic favorite. It’s so good, everyone licks their bowls clean! This easy chicken dinner recipe is ready in just one hour and is perfect for those days when it is so cold outside that you want to snuggle up inside with a warm, hearty soup—it’s a great make-ahead meal, and it’s freezer-friendly

Why you will love this recipe 

• Adds extra flavor and cheese: The triple combo of tangy ranch, crispy bacon, and gooey cheese makes this chicken and dumplings irresistible. 
• Even more comfort: This hot soup warms up even the coldest nights. It takes this meal to the next level.  
• A whole meal: Since it already has meat, veggies, and dumplings, I don’t have to add anything; it’s a full meal in one dish. Sometimes I do have just a side salad, though.
• Dinner in less than an hour: It takes less than an hour to make from start to finish so that I can get dinner on the table fast. It’s perfect for busy weeknights. 

What you will need

For the soup

• Meat: I use boneless, skinless chicken breasts because they are easy and taste great. One package of sliced bacon adds a hearty, smoky crunch to this classic dish.
• Produce: Chopped yellow onion releases natural sugars that create a sweet, savory base in the rich broth. Minced garlic builds a savory aromatic depth to balance the salty tang of the dry ranch. Peas give a bright color and natural sweetness. I add frozen peas at the end so they don’t get too mushy.
• Wet ingredients: I drizzle olive oil over my chicken for moisture and to help the seasonings stick. Butter adds a rich flavor when sautéing the onion and garlic that oil cannot do. Low-sodium chicken broth adds meaty flavor without too much salt. Heavy cream adds velvety thickness and rich flavor. Cheddar cheese melts into the soup, adding a sharp, tangy flavor and a gooey texture. 
• Dry ingredients: All-purpose flour adds thickening power without affecting the flavor.
• Seasonings: Besides salt and pepper, I add my own homemade ranch seasoning mix for an intense burst of concentrated flavor, without hidden preservatives or extra salt and sugar. I also add dried parsley flakes for a mild herbal note and dried basil for a warm, slightly sweet hint.

For the dumplings

• Dry ingredients: All-purpose flour is the perfect main ingredient because its medium protein content provides just enough structure and chew without making them rubbery or tough. A bit of baking powder acts as a leavening agent, releasing gas bubbles and helping the dough expand into a fluffy, light ball. 
• Wet ingredients: Melted butter adds rich flavor and keeps the dumplings soft and tender while locking in the moisture. Using melted butter instead of cold butter helps prevent overworking the dough. Buttermilk also helps the dough rise for pillowy soft dumplings and adds a slightly tangy flavor. 
• Seasonings: Salt enhances the flour’s natural wheat flavor.

How to prepare

Cook the bacon: First, I heat a large Dutch oven over medium-high heat. Cook the bacon until crispy, then remove it and drain on paper towels. Discard all the grease from the pot except 2 tablespoons. 

Brown the chicken: Season the chicken with salt and pepper, then brown it on both sides. This should take about 5 to 7 minutes. The point is not to cook the chicken all the way because it will finish cooking in the soup. Then, I remove it and place it on a foil-covered plate. 

Sauté the aromatics: Next, I add 2 tablespoons of butter to the pot and let it melt, then add the onion and cook for 1 minute. Then, stir in the garlic and cook for 2 minutes. Next, I add 1/3 of the flour, stir well to combine, and cook for 2 minutes before adding the cream a little at a time, stirring well until fully combined.

Cook the chicken: Stir in the chicken broth, basil, parsley, salt, and pepper; mix to combine, then add the chicken and bring it to a boil. Once it boils, I turn the heat down to low, cover, and simmer for 10 minutes. 

Shred and season the chicken: After the chicken cooks, I remove it, shred it, and mix it with ranch seasoning, salt, and pepper to taste.

Make the dumplings: I mix the flour, salt, and baking powder in a medium bowl until just combined. Add the melted butter and stir with a fork until crumbly, then stir in the buttermilk and knead with your hands. 

Cook the soup: Stir in the shredded chicken, then use a gentle cookie scoop to drop the dumpling dough into the broth; keep them separated around the pot so they don’t stick. Once everything is added, push them down so they are covered in the broth, add the peas and bacon, and cover the pot. Cook on low for 15 minutes, stirring gently once or twice to make sure they don’t stick.

Add cheese: Afterward, add the cheese and stir gently to melt it.

Serve: Then serve with fresh bacon pieces. 

Expert tip

Using the best ingredients

In a soup like this, use the best ingredients, especially dairy products. First, always shred cheese by hand at home. The stuff they sell in the bag has anti-caking agents to keep it from clumping. These could be wood pulp or potato starch. Whatever it is, it will also make the cheese melt less well. Also, not all heavy cream is the same. Make sure it is at least 36% milkfat, so it doesn’t separate or clump. And don’t get cheap stuff. It isn’t made with the best quality ingredients. The same thing goes for buttermilk. Also, use room-temperature ingredients for easier mixing.

More tips to consider:

• Use a cookie scoop to make the dumplings. It really helps. 
• You can make the dumplings larger if you like; make sure they cook all the way through.
• Don’t let the soup come to a vigorous rolling boil after adding the dumplings, because it can break them up, make them tough, and dry out the chicken.
• Also, be careful when stirring the soup, as it can also damage the delicate dumplings. 
• Keep the lid on the pot for most of the 15 minutes (except to stir) to let the steam fully inflate the dumplings. 

Recipe variations and add-ins:

• Different cuts: Instead of breasts, use boneless, skinless chicken thighs for juicier, meatier chicken.
• Chunks: You can also make this soup with chunks instead of shredded chicken. I make it that way often. 
• Other meat: This soup tastes delicious with turkey, pork, or ham. Instead of chicken, I especially like it with chunks of ham. 
• Less fat: For those trying to cut the fat, use turkey bacon instead of real bacon. 
• More veggies: I often add carrots, green beans, corn, and mushrooms to this soup. 

Serving suggestions:

Since this soup already has dumplings, I don’t usually serve any bread with it, but I have had it with a salad. Sometimes, I make a bowl of lettuce, tomatoes, and shredded cheese with a bunch of salad dressings to choose from, but other times I like something more specific, like my pineapple cucumber salad. It is full of different fruits and veggies, including blueberries, avocado, red onions, bell peppers, jalapeño, crispy radishes, and sweet, juicy pineapple chunks with refreshing cucumber. 

Another way to enjoy this soup is to serve this homemade coleslaw on the side. This tangy, creamy cabbage salad uses just a few ingredients and a homemade apple cider vinegar Dijon mustard dressing with celery seeds, making it perfect to pair with such a rich, meaty bowl of soup. For dessert, try these easy no-bake, sugar-free vegan peanut butter truffles that satisfy any sweet tooth. You only need 5 ingredients and 30 minutes to make them. 

How to store leftovers:

• Refrigerate: Leftovers stay fresh for up to 4 days in an airtight container in the fridge.  
• Freezing: Freeze this soup in freezer bags for up to 3 months. However, the soup does tend to separate when reheated if you’re not careful because of the cream.   
• Defrost: Thaw overnight in the fridge before reheating. 
• Reheating: Reheat on medium-low so it doesn’t boil, or it will separate.   

Frequently asked questions

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