Copycat Cracker Barrel Chicken and Dumplings

Ingredients · for 4 (scales to your household)

• 4 Chicken bouillon cubes $1.83
• 4 cups Water $0.00
• 1 lb. Chicken breast $6.80
• 1 cup Heavy cream $2.40
• 1/2 tsp Pepper $0.07
• 2 tbsp Butter $0.40
• 2 Eggs $0.81
• 6 tbsp Flour $0.10
• 1/2 tsp Salt $0.03
• 1/2 tsp Baking powder $0.02

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat 4 cups of water and the 4 bouillon cubes in a stockpot, until it starts to boil.
2. Make sure the bouillon cubes are fully broken up once boiling.
3. Add in the chicken breast and cover.
4. Cook for 20 minutes, flipping halfway.
5. While the chicken is cooking, make the dumpling dough.
6. Whisk together the butter and eggs in a medium bowl.
7. Add in the flour, salt, and baking soda, and mix with a spoon.
8. When the chicken is done, take out the breast and shred it up with two forks.
9. Add the shredded chicken back into the pot with the heavy cream.
10. Spoon in small spoonfuls of the batter on top of the liquid.
11. Cover and cook for 8 minutes.
12. Break up the dumplings with a wooden spoon, and sprinkle in the pepper.

Per serving