Brenda Gantt’s Dumpling Recipe
- Prep 30 min
- Cook 1 hr
- Total 1 hr 30 min
- Serves 6
- Level Easy
About Brenda Gantt’s Dumpling Recipe
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried cooking videos have reached millions of people online. Chicken and dumplings is one of the dishes she’s best known for, a recipe she’s described cooking for her own family for years before sharing it with the world.
This dish is old-fashioned Southern comfort food at its simplest: a whole chicken simmered low and slow into a flavorful broth, then a plain dough of flour, butter, and buttermilk rolled thin and cut into strips. The dumplings cook directly in the broth, releasing a little starch as they go, which is what gives the dish its thick, stew-like texture rather than a thin soup.
It’s the kind of meal that’s meant to feed a family on a cold evening with very little fuss, using ingredients most Southern kitchens already have on hand. If you like this style of cooking, you’ll likely enjoy her cabbage casserole too, another simple, from-scratch Southern classic.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt’s Chicken and Dumplings Recipe
Ingredients
Chicken & Broth
Dumplings
Kitchen Tools Needed
- Large stockpot
- Cutting board & sharp knife
- Large mixing bowl
- Rolling pin
- Pizza cutter or knife for cutting dumplings
- Measuring cups & spoons
Instructions
- Cook the chicken. Place the chicken in a large stockpot with the water, onion, celery, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes to 1 hour, until the chicken is fully cooked and tender.
- Shred the chicken. Remove the chicken from the pot and let it cool slightly. Shred or pull the meat from the bones, discarding skin and bones. Set the chicken aside and keep the broth simmering gently.
- Make the dumpling dough. In a large bowl, cut the cold butter into the self-rising flour with your fingers or a pastry cutter until crumbly. Add the buttermilk gradually, stirring just until a soft dough forms.
- Roll and cut the dumplings. Turn the dough onto a well-floured surface. Roll it out thin, about ⅛ inch thick, and cut it into 2-inch strips or squares.
- Cook the dumplings. Bring the broth back to a gentle boil. Drop the dumplings in one at a time, stirring gently so they don’t stick together. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the dumplings are cooked through and the broth has thickened.
- Finish and serve. Return the shredded chicken to the pot. Season with the remaining salt and pepper to taste, and simmer for 5 more minutes until heated through. Serve hot.
Rolling the dough thin and dropping the dumplings one at a time keeps them from clumping into one big mass in the pot.
Nutrition Facts
| Calories | 420 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 32 g |
| Fat | 19 g |
| Fiber | 1 g |
| Sodium | 780 mg |
| Sugar | 2 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Chicken and Dumplings
High in Protein
Chicken is a lean source of protein, which supports muscle repair and helps keep you full.
Homemade Broth
Simmering a whole chicken slowly draws out savory flavor and nutrients, without the added sodium of many store-bought broths.
B Vitamins
Chicken provides B vitamins like niacin and B6, which support energy metabolism.
Comfort Food, Made From Scratch
Because it’s built from basic pantry ingredients, you control exactly what goes into the broth and dough.
What to Avoid
Preparation Mistakes
- Don’t roll the dough too thick. Thick dumplings can stay doughy in the center even after a long simmer.
- Don’t add all the dumplings at once. Drop them in gradually and stir gently so they don’t clump together into one mass.
- Don’t cover the pot while the dumplings cook. A covered pot traps steam and can make the dough gummy instead of tender.
Storage Mistakes
- Don’t store it while hot. Let it cool before refrigerating to avoid condensation and a mushy texture.
- Don’t freeze the dumplings if you can help it. They soften considerably after thawing; freezing just the chicken and broth works better.
Dietary Considerations
- Contains Gluten (flour)
- Contains Dairy (butter, buttermilk)
- Moderate Sodium
Pro Tips for the Best Dumplings
- Keep the butter cold. Cold butter cut into the flour is what gives the dumplings a tender, flaky bite instead of a tough one.
- Roll thin, not thick. About ⅛ inch is the sweet spot for dumplings that cook through evenly.
- Keep the broth at a steady simmer. A rolling boil can break the dumplings apart; too low and they won’t cook through.
- Stir gently, not constantly. Occasional gentle stirring keeps dumplings from sticking without breaking them up.
- Taste the broth before serving. The dumplings absorb a good bit of salt as they cook, so re-season at the end.
What to Serve With Chicken and Dumplings
Beverages
- Sweet tea
- Lemonade
- Apple cider
Side Dishes
- Buttermilk biscuits
- Collard greens
- Green beans
- Cucumber, tomato & onion salad
When to Serve
- Sunday supper
- Cold weather nights
- Family gatherings
- Potlucks
Round out the table with a buttermilk biscuit or a light cucumber, tomato and onion salad, then finish with banana pudding for dessert.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Whole chicken | Bone-in thighs or a rotisserie chicken | With rotisserie chicken, use store-bought broth and skip step 1. |
| Self-rising flour | All-purpose flour + baking powder + salt | Use 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt. |
| Buttermilk | Milk + 1 tablespoon lemon juice or vinegar | Let sit 5 minutes before using. |
| Butter (in dumplings) | Shortening | Gives a slightly more tender dumpling. |
| Water | Low-sodium chicken broth | Deepens the flavor; reduce added salt. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Freeze the chicken and broth without dumplings for up to 3 months. Thaw, bring to a simmer, and cook a fresh batch of dumplings in it.
Reheating
Warm gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it’s thickened too much.
Make ahead: cook the chicken and broth up to 2 days ahead and refrigerate. Reheat to a simmer, then make and cook the dumplings fresh just before serving.
Frequently Asked Questions
This usually means the dumplings were rolled too thick, or the broth wasn’t at a steady simmer when they went in. Roll the dough to about ⅛ inch thick, keep the broth gently bubbling the whole time, and simmer uncovered so steam can escape instead of making the dough gummy.
Both are traditional Southern styles. Rolled dumplings (thin strips cut from rolled-out dough) give flatter, more noodle-like dumplings and a thicker broth. Drop dumplings (spoonfuls of a wetter dough) are fluffier and more biscuit-like. This recipe uses the rolled style, which is the more common choice for old-fashioned chicken and dumplings.
Yes. Use about 4 cups of shredded rotisserie chicken and 8 to 10 cups of store-bought chicken broth in place of cooking a whole chicken. Simmer the broth, add the dumplings as directed, then stir in the shredded chicken at the end to warm through.
You can roll and cut the dumplings up to a few hours ahead. Lay them in a single layer on a floured baking sheet, cover, and refrigerate until you’re ready to drop them into the simmering broth. Don’t stack them or they may stick together.
It freezes best without the dumplings, since they can turn mushy when thawed. Freeze the chicken and broth together for up to 3 months, thaw, bring to a simmer, and cook a fresh batch of dumplings in it. If you do freeze the finished dish, expect a softer dumpling texture.
Rolled dumplings are made from a firm, thinly rolled dough cut into strips, giving a flatter, chewier bite that thickens the broth as it cooks. Biscuit-style dumplings use a softer, wetter dough dropped by spoonfuls, giving a fluffier, more bread-like texture. Both are Southern traditions; the rolled style is more common for a thick, stew-like dish.
Reader Reviews
More Brenda Gantt Recipes
- Cabbage CasseroleA creamy Southern side with a buttery cracker topping
- Buttermilk BiscuitsThe classic Southern biscuit, perfect alongside this meal
- Cucumber, Tomato & Onion SaladA cool, crisp side to balance the rich broth
- Apple PieA warm, old-fashioned Southern dessert
- Banana PuddingA creamy classic to finish the meal
- BrowniesRich, fudgy brownies for dessert
It’s gonna be good, y’all. Make it for your next family supper.
Back to Recipe