Prep Time: 10 minutes | Cook Time: 90 minutes
- 1 3-4 lb. chicken
- 8 cups water
- 1 1/2 tsp salt, divided
- 1/2 tsp pepper
- 2 carrots chopped
- 1 cup trimmed green beans
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 3 Tbsp butter
- 3/4 cup buttermilk
In a large pot add chicken, water, 1 tsp salt, and pepper. Bring to a boil, then reduce to low and simmer, covered for 45 minutes. Add carrots and green beans and continue cooking until chicken falls from the bone, about 15 minutes more. Remove chicken, beans and carrots from broth and shred chicken into bite-size pieces.
Bring broth back to a boil. Combine flour, baking soda, and remaining salt. Cut in butter and add buttermilk. Reduce heat to low and pinch pieces of dough into broth. Cover and cook 8 minutes. Stir in chicken and vegetables and serve.
This dish is best served on a cool and chilly day
The green beans and carrots are optional, but we enjoy a bit of vegetable in our dish.
Why not make your Cracker Barrel dinner complete with this Hash Brown Casserole?