Brenda Gantt Chicken and Dumplings Recipe

The Brenda Gantt Chicken and Dumplings Recipe is the kind of home-cooked comfort that stretches a dollar and fills the soul. With food prices climbing and budgets tighter than ever, this recipe proves you don’t need much to make a hearty, delicious meal.

It all started in a small kitchen with just three chicken legs, some flour, butter, and a pinch of salt. Simple, humble ingredients—but when brought together the right way, they create something that tastes like a memory from Grandma’s table.

You won’t need special ingredients or expensive tools. Just what you’ve likely already got in your pantry. This dish is proof that good food doesn’t have to be complicated. Let’s bring some warmth back into the kitchen with this timeless Southern classic.

Check out more Brenda Gantt’s Copycat Recipes.

Why You’ll Love This Dish…

This dish just feels like home. It’s warm, it’s simple, and it makes you feel taken care of. Every bite brings comfort — not just from the chicken and dumplings but from knowing you made it yourself without needing to spend a lot. That’s real cooking.

The broth is rich because we don’t throw out flavor — we cook the chicken with skin and bone. The dumplings? Soft but hold together, soaked in broth that tastes like it’s been simmering for hours (and maybe it has).

You’ll love how you can make this your own, too. Add what you have, swap things out, and it still turns out great. It’s good food, made the old-fashioned way — with care.

Brenda Gantt Chicken and Dumplings Ingredients

Here’s everything you’ll need for Brenda Gantt’s Copycat Chicken and Dumplings Recipe.

• Chicken Legs (3 large ones) – Chicken legs are one of the cheapest cuts but full of flavor. The bones and skin help give that broth a deep, hearty taste.
• Water – This is your base for the broth. Boil the chicken in it so it soaks up all that rich flavor.
• Butter (about 2 tablespoons) – Adds a little richness to your broth and helps carry the flavor through.
• Salt and Black Pepper – You’ll use this to season the chicken and broth. Start with a pinch and taste as you go.
• Self-rising flour (about 2 scoops) – This is for your dumplings. The self-rising part helps them puff up just right in the broth.
• Ice water (just enough to mix the dough) – Ice water helps your dough hold together better than warm water. Makes your dumplings less sticky.
• Extra flour for dusting and rolling – You’ll need a little more for your work surface so your dumpling dough doesn’t stick while rolling.

Optional but helpful:

• Chicken bouillon cube (if your broth needs a flavor boost) – Just toss it in if your broth tastes too light after adding water.

Helpful Swaps

1. If you don’t have self-rising flour, mix 2 cups of regular flour with 1 tablespoon of baking powder and 1/2 teaspoon of salt.
2. No chicken legs? Use thighs or even a whole chicken cut up.
3. Butter can be swapped with margarine or even a splash of oil if you’re out.
4. If you want more veggies, add a handful of chopped carrots or celery to the broth while the chicken cooks.
5. For a richer broth, use chicken stock in place of water.

Required Kitchen Tools

You don’t need a lot to cook this meal. Just the basics:

1. Large pot (for boiling the chicken and dumplings)
2. Rolling pin
3. Mixing bowl
4. Spoon or spatula for stirring
5. Knife or dough cutter
6. Plate or bowl (to hold the chicken while it cools)
7. Strainer or slotted spoon (for removing bones)
8. Measuring cup or scooper (for flour and water)

How to Make Brenda Gantt Chicken and Dumplings

Step 1: Boil the Chicken

Put your chicken legs in a big pot. Cover them with water. Add 2 tablespoons of butter, salt, and black pepper. Turn the heat to high until it boils, then lower it to medium and let it simmer until the meat is falling off the bone—about 45 minutes.

Step 2: Remove Chicken and Let It Cool

Once the chicken’s cooked through and super tender, take it out with a slotted spoon. Let it cool down on a plate. Don’t throw out the broth—we need that!

Step 3: Taste Your Broth

Now taste the broth. If it’s too weak (like watery), add a bit more salt or a chicken bouillon cube. You can add a little water if there’s not enough liquid, but don’t water it down too much.

Step 4: Make the Dumpling Dough

Get a bowl and scoop in about two cups of self-rising flour. Add a little ice water, just a bit at a time, and stir. You want the dough to come together, but not be runny. It should feel like biscuit dough.

Step 5: Roll Out the Dough

Sprinkle flour on your counter and rolling pin. Work the dough into a ball and roll it out paper-thin. The thinner, the better.

Step 6: Cut the Dumplings

Use a knife to cut the dough into strips. They don’t have to be perfect. Just make sure they’re small enough to cook evenly.

Step 7: Cook the Dumplings

Bring your broth to a rolling boil. Drop your dumplings in one by one. Don’t stir right away—just let them float. Once they’re in, lower the heat to medium and stir gently every few minutes. Let them cook for about 15 minutes.

Step 8: Debone the Chicken

While dumplings cook, pull the meat off the bones. Make sure to get rid of any little bones or cartilage. Chop or shred the meat into bite-sized pieces.

Step 9: Add Chicken Back

Once the dumplings are cooked through, stir the chicken meat back into the pot. Let it heat up for a few more minutes, and that’s it!

Recipe Perfection Tips

• Roll the dough super thin so the dumplings aren’t heavy or chewy.
• Don’t stir the dumplings too much—they might break apart if you do.
• Let the broth simmer longer if you have time; it makes it even tastier.
• Toss in a sprinkle of herbs like thyme or parsley for a little extra yum.

How to Serve This Chicken and Dumplings

This dish is best served hot, straight from the pot. Grab yourself a deep bowl and ladle in plenty of broth, soft dumplings, and tender chicken. It’s a full meal on its own — no side dishes needed unless you want a biscuit or a spoon of greens.

Top it with black pepper if you love a little kick. That’s how I like it. The broth is rich and warm, and the dumplings are soft but not mushy. It’s the kind of dish that’ll make you sigh in comfort with every spoonful. Serve it for lunch or supper — or anytime your belly’s empty and your heart needs a little lift.

Make Ahead & Storage Tips

You can make this dish ahead if you want. Just cook it all the way through, let it cool, then put it in the fridge. It’ll keep for up to 3 days in an airtight container.

To reheat, just warm it up on the stove over low heat. You may need to add a splash of water or broth if it’s gotten too thick.

Freezing works too. Put the cooled chicken and dumplings in freezer-safe containers. Label them and freeze for up to 2 months. When you’re ready, thaw it in the fridge overnight and warm it gently on the stove.

Brenda Gantt Chicken and Dumplings Recipe FAQs

1. Can I use boneless chicken for this recipe?

Yes, but bone-in chicken gives more flavor to the broth. If all you’ve got is boneless, you can still make it work. Just season the broth well and maybe add a bouillon cube for that deep taste.

2. How do I keep my dumplings from sticking?

Make sure your broth is boiling when you drop in the dumplings. If it’s not hot enough, they’ll sink and stick to the bottom. Also, stir gently every now and then to keep them moving.

3. How thin should I roll the dumplings?

As thin as paper. The thinner you roll them, the better they cook. Thick dumplings take longer and may turn doughy in the center.

4. Can I use leftover chicken?

You sure can. Just warm it up and add it near the end of cooking. But for the best flavor, boiling chicken with skin and bones makes the broth taste rich and hearty.

5. How long do dumplings need to cook?

About 15 minutes is usually enough. If they’re thin, they’ll cook fast. You’ll know they’re ready when they’re soft but not falling apart.

6. What if my broth tastes bland?

Add a chicken bouillon cube or a little more salt and pepper. You can even toss in a pinch of garlic powder or onion powder if you like.

This Brenda Gantt Chicken and Dumplings Recipe is one of those meals that brings comfort with every bite. It’s easy, filling, and made from simple things you likely already have. If you’re needing a good, home-cooked dish—this one’s worth making.

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