Brenda Gantt Chicken and Dumplings Recipe

When cold weather comes around, I need something warm and filling. Nothing works better than a big pot of chicken and dumplings.

My husband and I eat this meal at least once a week during the cooler months. We have tried many recipes over the years. Some turned out too dry. Others had tough dumplings that nobody wanted to eat.

Then we found Brenda Gantt’s version. She cooks Southern food the old-fashioned way. Her chicken and dumplings recipe changed everything for us.

The broth tastes rich and full of flavor. The dumplings come out soft and tender every time. We love how simple her method is. No extra steps or strange ingredients. Just basic items that most people keep in their kitchen.

Today I want to show you how to make this Brenda Gantt chicken and dumplings recipe at home. You will see why we cook it so often.

What Does Brenda Gantt’s Chicken and Dumplings Taste Like?

When you taste this dish, the first thing you notice is how warm and smooth the broth feels. The chicken cooks for a long time, so the broth turns rich and deep. I like how the flavor spreads through the whole pot.

You get soft chicken pieces that melt easily, and each dumpling soaks up the broth in a way that feels calm and steady.

When you prepare this at home, you will notice how gentle the dumplings feel in every spoonful. They stay tender and thin, just the way Brenda makes them.

You get a nice balance between the broth, the soft chicken, and the dumplings. You get comfort in every bite, and it feels like something made with care.

Brenda Gantt Chicken and Dumplings Ingredients

• 3 large chicken legs – Chicken legs have dark meat that stays moist and adds deep flavor to your broth. They cost less than other cuts but taste just as good. You can use chicken thighs or a whole chicken cut into pieces if that works better for you.
• 6-8 cups water – This creates the base for your broth. Use enough water to cover the chicken completely. Tap water works great. If you use less water, your broth will be stronger. If you use more, you might need to add a chicken bouillon cube later.
• 2 tablespoons butter – Butter adds richness to the broth and helps create that smooth, silky texture. You can use margarine or any cooking oil you have on hand if butter is too costly.
• Salt to taste – Salt brings out the chicken flavor and seasons the broth. Start with about 1 teaspoon and add more as you go. Sea salt or regular table salt both work fine.
• Black pepper to taste – Pepper adds a little kick and warmth. Use about 1/2 teaspoon to start. Fresh ground pepper tastes better, but pre-ground pepper works too.

For the Dumplings:

• 2-3 cups self-rising flour – This flour already has baking powder and salt mixed in. It makes the dumplings rise and become fluffy. The amount depends on how many dumplings you want. If you only have all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of flour.
• Ice water (about 3/4 to 1 cup) – Cold water keeps the dough from getting too soft and sticky. It makes rolling easier. Regular cold water from your tap works if you add a few ice cubes to it. Room temperature water can work but your dough might be harder to handle.
• Extra flour for dusting – You need this to keep the dough from sticking to your counter and rolling pin. All-purpose flour or self-rising flour both work for this job.

Equipment Needed

1. Large pot with lid – For boiling chicken
2. Sharp knife – To debone cooked chicken
3. Slotted spoon or tongs – Removes chicken from broth
4. Rolling pin – Rolls dough flat and thin
5. Clean counter space – Your work area for rolling
6. Cutting board – Optional but helpful for deboning
7. Mixing bowl – To mix dumpling dough
8. Fork or spoon – Stirs flour and water together
9. Measuring cups – For flour and water amounts
10. Ladle or serving spoon – Serves finished dumplings

How to Make Brenda Gantt Chicken and Dumplings

Step 1 | Cook the Chicken

Put your chicken legs into a large pot. Add enough water to cover them completely. Add the butter, and a good amount of salt and pepper. Turn the heat to high and let it come to a boil. Once it starts boiling, lower the heat so it bubbles gently.

Let it cook for about an hour or more, until the chicken is so tender it falls off the bone when you try to pick it up. That’s how you know all the flavor is in the broth.

Step 2 | Prepare the Chicken

Carefully take the chicken legs out of the hot broth and place them on a plate to cool. Don’t pour out the broth – you’ll need it later! Once the chicken is cool enough to handle, pull all the meat off the bones.

Toss the bones and skin away, and make sure there are no tiny bones left in the meat.

Step 3 | Check the Broth

Look at how much broth is left in your pot. You’ll need enough liquid to cook your dumplings in. If too much has boiled away, add a little more water. Make sure the broth still tastes rich.

If it seems weak, stir in a chicken bouillon cube to boost the flavor. Bring the broth back to a rolling boil.

Step 4 | Make the Dumpling Dough

While the broth heats up, make your dough. Add the self-rising flour to a mixing bowl. Slowly pour in the ice water, a little at a time, stirring with a fork until the flour is wet and forms a shaggy dough.

Use your hands to shape it into a ball. If it’s too sticky, sprinkle in a bit more flour. The dough should be smooth and easy to handle.

Step 5 | Roll and Cut the Dumplings

Lightly flour a clean counter or cutting board. Place your dough ball on it and roll it out very thin – almost paper-thin. This helps make perfect dumplings.

Once rolled, use a knife or pizza cutter to slice the dough into small strips or squares.

Step 6 | Cook the Dumplings

Make sure your broth is boiling hard. If it’s not bubbling enough, the dumplings will sink and stick to the bottom. Drop the cut dumplings into the boiling broth one by one so they don’t clump together.

Cook for about 15 minutes, stirring gently now and then to help them cook evenly.

Step 7 | Combine and Serve

When the dumplings are tender, add the shredded chicken back into the pot. Stir gently and let it heat for another minute or two until the chicken is nice and warm. Turn off the heat.

Your Brenda Gantt Chicken and Dumplings are ready to enjoy! Serve in bowls and sprinkle a little extra black pepper on top if you like.

Chef Tips + Notes

• Use a Deep Pot: A tall, deep pot helps the dumplings move around as they cook, while shallow pots make them crowd together and stick to the bottom.
• Let the Dough Rest for a Minute: After mixing your dough, let it sit for 1–2 minutes so the flour can soak up the water and become smoother and easier to roll.
• Shake Off Extra Flour: Before dropping dumplings into the pot, shake off loose flour so the broth doesn’t turn overly thick or gummy.
• Add Chicken Back at the End: Adding the chicken at the end keeps the pieces tender and intact instead of breaking down in the broth.
• Use Two Hands When Cutting Dough: Lightly support the dough with one hand and slice with the other to keep dumplings from stretching or losing their shape.
• Let Dumplings Cook Uncovered: Cooking uncovered lets extra steam escape so the dumplings stay firm instead of turning soft or mushy.
• Adjust Thickness With Time: If your dough is rolled a bit thicker, simply cook the dumplings a few minutes longer so the centers become tender.

What to Serve with Chicken and Dumplings

• Green Beans – Simple steamed or boiled green beans balance the richness of the dumplings. Add a little butter and salt.
• Cornbread – A piece of warm, buttery cornbread soaks up extra broth beautifully. Sweet or savory cornbread both work well.
• Coleslaw – The cool, crunchy texture of coleslaw cuts through the heavy dumplings. Use a simple dressing with vinegar and a little sugar.
• Biscuits – Fluffy biscuits are perfect for dipping into the broth. They add even more comfort to this already cozy meal.
• Collard Greens – Traditional Southern greens cooked with a little bacon go perfectly with this dish. They add a slight bitter note that balances the richness.
• Simple Garden Salad – Fresh lettuce, tomatoes, and cucumbers with a light dressing help balance the heavy main dish.

Make-Ahead and Storage Instructions

1. To Make Ahead: You can cook the chicken and prepare the broth a day early. Let it cool, then keep it covered in the refrigerator. When you are ready to eat, just reheat the broth to a boil and then make your dumplings fresh. This helps the dumplings have the best texture.

2. To Store the Leftovers: Let the chicken and dumplings cool completely to room temperature. Then, put them in a sealed container in the refrigerator. They will stay good for up to 3 days.

3. To Reheat: The dumplings soak up a lot of broth when stored. When you reheat, add a small splash of water or broth to the pot to loosen it up. Warm it gently on the stove over medium-low heat, stirring often, until it is hot all the way through.

4. To Freeze: You can freeze this dish for up to 3 months. Place cooled portions in freezer-safe bags or containers. When you want to eat it, thaw it in the refrigerator overnight and then reheat it on the stove, adding a little extra liquid as needed.

Brenda Gantt Chicken and Dumplings Recipe FAQs

1. Why do dumplings sometimes fall apart?

Dumplings fall apart when the dough is too soft or the broth is not boiling enough when added. Cold dough and a strong boil help the dumplings hold their shape.

Adding them too fast or stirring too much can also break them apart. Keeping a steady pace during cooking helps maintain the right texture.

2. Can I make this in a slow cooker?

Yes, you can. Add the chicken, water, butter, salt, and pepper to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Remove and shred the chicken. Turn the slow cooker to high, make your dumpling dough, and drop the pieces into the hot broth.

Cook for about 30 minutes until tender, then add the chicken back in. The flavor will be slightly different but still tasty.

3. Why does the broth thicken as it cools?

The broth thickens because the flour from the dumplings blends into the liquid as it cooks. When the dish cools, the starch settles and gives the broth a thicker texture. This is normal.

Adding a splash of water during reheating brings the broth back to a warm, smooth consistency.

4. How thin should the dumpling dough be?

The dough should be rolled very thin – almost as thin as paper. Thin dumplings cook quickly and stay tender. Thick dough can become chewy or heavy.

Light rolling and small cuts make the dumplings cook evenly in the boiling broth. A smooth, steady surface helps keep the dough shape.

5. Why do my dumplings stick together?

Dumplings stick together when they are dropped too quickly or when the broth is not boiling hard enough. Always make sure the broth bubbles strongly before adding them.

Drop them one at a time and stir very lightly only after the dumplings rise. This prevents clumping and keeps them smooth.

Continue to Content

Yield: 6

Brenda Gantt Chicken and Dumplings Recipe

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Make the classic Brenda Gantt Chicken and Dumplings Recipe at home. Rich broth, tender chicken, and thin dumplings ready in under 2 hours.

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Ingredients

For the Chicken & Broth

• 3 large chicken legs
• 6–8 cups water
• 2 tablespoons butter
• 1 teaspoon salt (add more to taste)
• ½ teaspoon black pepper (add more to taste)

For the Dumplings

• 2–3 cups self-rising flour
• ¾–1 cup ice water
• Extra flour for dusting

Instructions

1. Put your chicken legs into a large pot. Add enough water to cover them completely. Add the butter, and a good amount of salt and pepper. Turn the heat to high and let it come to a boil. Once it starts boiling, lower the heat so it bubbles gently. Let it cook for about an hour or more, until the chicken is so tender it falls off the bone when you try to pick it up. That’s how you know all the flavor is in the broth.
2. Carefully take the chicken legs out of the hot broth and place them on a plate to cool. Don’t pour out the broth - you’ll need it later! Once the chicken is cool enough to handle, pull all the meat off the bones. Toss the bones and skin away, and make sure there are no tiny bones left in the meat.
3. Look at how much broth is left in your pot. You’ll need enough liquid to cook your dumplings in. If too much has boiled away, add a little more water. Make sure the broth still tastes rich. If it seems weak, stir in a chicken bouillon cube to boost the flavor. Bring the broth back to a rolling boil.
4. While the broth heats up, make your dough. Add the self-rising flour to a mixing bowl. Slowly pour in the ice water, a little at a time, stirring with a fork until the flour is wet and forms a shaggy dough. Use your hands to shape it into a ball. If it’s too sticky, sprinkle in a bit more flour. The dough should be smooth and easy to handle.
5. Lightly flour a clean counter or cutting board. Place your dough ball on it and roll it out very thin - almost paper-thin. This helps make perfect dumplings. Once rolled, use a knife or pizza cutter to slice the dough into small strips or squares.
6. Make sure your broth is boiling hard. If it’s not bubbling enough, the dumplings will sink and stick to the bottom. Drop the cut dumplings into the boiling broth one by one so they don’t clump together. Cook for about 15 minutes, stirring gently now and then to help them cook evenly.
7. When the dumplings are tender, add the shredded chicken back into the pot. Stir gently and let it heat for another minute or two until the chicken is nice and warm. Turn off the heat. Your Brenda Gantt Chicken and Dumplings are ready to enjoy! Serve in bowls and sprinkle a little extra black pepper on top if you like.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 16gSaturated Fat: 6gCholesterol: 95mgSodium: 780mgCarbohydrates: 44gFiber: 2gSugar: 1gProtein: 25g

This Brenda Gantt Chicken and Dumplings Recipe brings a warm, rich taste that feels steady and comforting. The slow-cooked chicken and thin dumplings blend together in a simple way that many home cooks enjoy.

You can adjust the seasoning, dough thickness, or broth strength to match your own kitchen style. Try this meal at home and share how your version turns out.