Brenda Gantt Chicken and Dumplings
- Prep 30 min
- Cook 1 hr
- Total 1 hr 30 min
- Serves 6
- Level Medium
About Brenda Gantt’s Chicken and Dumplings
Chicken and dumplings is one of the dishes Brenda Gantt is best known for on her “Cooking with Brenda Gantt” videos, filmed from her home kitchen in Andalusia, Alabama. It follows the same hands-on, old-fashioned approach as her buttermilk biscuits: a simple dough made with flour, shortening, and buttermilk, rolled out by hand rather than measured to the gram.
This is a rolled-dumpling version, which is the classic Southern style: the dough is rolled flat and cut into strips, giving the dumplings a noodle-like texture as they cook in the broth, rather than the fluffier, biscuit-like bite you get from drop dumplings. The broth thickens naturally as the dumplings cook, so there’s no separate gravy to make.
Like her cabbage casserole, this is cold-weather comfort food that’s meant to feed a family, with leftovers that taste just as good the next day. It’s a dish many Southern families grew up on, passed down the same way Brenda passes along her own recipes: by cooking it together, not just reading it off a card.
Watch How It’s Made
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Brenda Gantt Chicken and Dumplings Recipe
Ingredients
Chicken & Broth
Rolled Dumplings
To Finish
Kitchen Tools Needed
- Large stockpot or Dutch oven
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- Sharp knife or pizza cutter
Instructions
- Make the broth. Place the chicken, onion, celery, salt, and pepper in a large stockpot. Cover with the water, bring to a boil, then reduce heat and simmer 45 minutes to 1 hour, until the chicken is falling-off-the-bone tender.
- Shred the chicken. Remove the chicken and let it cool slightly. Discard the skin and bones, and shred the meat into bite-sized pieces. Strain the broth if desired, discard the onion and celery, and return the broth to a low simmer.
- Make the dumpling dough. Whisk together the flour and salt. Cut in the cold shortening with a fork or pastry cutter until crumbly. Stir in the buttermilk just until a stiff dough forms.
- Roll and cut the dumplings. Turn the dough onto a well-floured surface and roll it out to about ⅛ inch thick. Cut into 1.5 to 2 inch squares or strips, dusting with extra flour so they don’t stick together.
- Cook the dumplings. Bring the broth to a gentle boil. Drop the dumplings in a few at a time, stirring gently so they don’t stick together. Reduce heat to a simmer and cook uncovered for 15 to 20 minutes, until the dumplings are tender and the broth has thickened.
- Finish and serve. Stir the shredded chicken back into the pot. Add the optional butter, season with salt and pepper to taste, and simmer a few more minutes until heated through. Serve hot.
Handle the dumpling dough as little as possible. Overworking it is the most common reason dumplings turn out tough instead of tender.
Nutrition Facts
| Calories | 420 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 38 g |
| Fat | 16 g |
| Fiber | 2 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
A whole chicken provides lean protein that supports muscle repair and keeps you satisfied.
Warm & Hydrating
The broth-based dish adds fluids and electrolytes, which is part of why it’s a classic sick-day comfort food.
Simple Ingredients
Made from flour, chicken, and broth, with no heavily processed additions.
Naturally Low in Sugar
This is a savory dish with very little added sugar.
What to Avoid
Preparation Mistakes
- Don’t overwork the dough. Mix just until it comes together, or the dumplings will be tough.
- Don’t roll the dumplings too thick. Thick dumplings take longer to cook through and make the broth gluey.
- Don’t dump all the dumplings in at once. Add them gradually and stir gently so they don’t clump together.
Storage Mistakes
- Don’t store it while hot. Cool it fully first before refrigerating.
- Don’t freeze already-cooked dumplings. They turn mushy when thawed; freeze the chicken and broth separately instead.
Dietary Considerations
- Contains Gluten (flour dumplings)
- Contains Dairy (buttermilk, butter)
- Moderate Sodium
Pro Tips for the Best Chicken and Dumplings
- Use cold shortening or butter. Cold fat cut into the flour gives the dumplings a tender bite instead of a dense one.
- Roll thin. About ⅛ inch thick is the sweet spot; thinner dumplings cook faster and give the broth a silkier texture.
- Let the broth simmer, not boil hard, once the dumplings are in, so they hold their shape.
- Save the chicken fat skimmed off the broth and stir a spoonful back in at the end for extra richness.
- Taste and adjust seasoning at the end, since the broth concentrates as it simmers.
What to Serve With Chicken and Dumplings
Beverages
- Sweet tea
- Lemonade
- A crisp white wine
Side Dishes
- Cornbread
- Collard greens
- Sliced tomatoes
- Cabbage casserole
When to Serve
- Cold-weather dinners
- Sunday supper
- Family gatherings
- When someone’s feeling under the weather
For dessert, try banana pudding or a slice of apple pie.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Whole chicken | Bone-in chicken thighs | Shorter cook time, still flavorful broth. |
| Crisco shortening | Cold unsalted butter | Slightly richer flavor, similar texture. |
| Buttermilk | Regular milk + 1 tablespoon lemon juice or vinegar | Let sit 5 minutes before using. |
| Water | Low-sodium chicken broth | Adds extra flavor if not starting with a whole chicken. |
| Rolled dumplings | Drop dumplings (wetter, spoonable dough) | Gives a fluffier, more biscuit-like texture. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Freeze the chicken and broth without the dumplings for up to 3 months. Make a fresh batch of dumplings when you reheat it.
Reheating
Warm gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much.
Make ahead: cook the broth and shred the chicken up to 2 days ahead; refrigerate separately and make the dumplings fresh when ready to serve.
Frequently Asked Questions
This usually happens when the dough is overworked, the dumplings are rolled too thick, or too many go into the pot at once and release extra starch into the broth. Handle the dough gently, roll it thin, and add the dumplings a few at a time, stirring just enough to keep them from sticking together.
You can, though a whole chicken (or bone-in thighs) gives a richer broth. If using boneless breasts, simmer them in store-bought chicken broth instead of plain water, since there are no bones to add flavor as it cooks.
Rolled dumplings are rolled flat and cut into strips or squares, giving a noodle-like texture, which is the old-fashioned Southern style used here. Drop dumplings are spoonfuls of a wetter, biscuit-like dough dropped straight into the broth, giving a fluffier, more biscuit-like bite.
Yes. Roll and cut the dumplings, then lay them in a single layer on a floured sheet pan and refrigerate for up to a day, or freeze them in a single layer before transferring to a bag. Add them to the boiling broth straight from the fridge or freezer; frozen dumplings may need a few extra minutes.
The dumplings themselves don’t freeze well once cooked, since they can turn mushy when thawed. For best results, freeze the chicken and broth without the dumplings for up to 3 months, then make a fresh batch of dumplings when you reheat it.
The flour from the dumplings naturally thickens the broth as they cook, especially if you let it simmer uncovered. For an even thicker broth, whisk a tablespoon of flour into a little cold water and stir it in during the last few minutes of cooking.
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