Brenda Gantt Chicken And Dumplings Recipe

Brenda Gantt is known for her tasty Southern cooking. One of her best recipes is chicken and dumplings. It’s made with simple steps and has that homemade flavor we all love.

Today, I want to share that same warm feeling with you through this Brenda Gantt Chicken and Dumplings Recipe. It’s great for cold days or when you just want a filling meal.

You don’t need canned soup or biscuit dough. This recipe is easy to make and uses basic, homemade ingredients. Just follow my easy steps, and you’ll have a big pot of homemade chicken and dumplings that tastes like love in every bite.

Why Is It Called Chicken and Dumplings?

Chicken and dumplings got its name because it’s a dish made with cooked chicken and soft dough pieces called dumplings.

The chicken is simmered in broth until tender, and then dumplings made from flour and milk are dropped into the hot broth to cook. These dumplings puff up and soak in the tasty chicken broth, creating a thick, hearty soup.

The name simply describes the two main parts of the dish: the chicken and the dumplings. It’s a classic comfort food that has been enjoyed in the Southern United States.

What Is in Brenda Gantt Chicken And Dumplings?

For the Chicken and Broth:

• One whole chicken (about 3-4 pounds): A whole chicken gives the broth a deep, rich flavor. It’s cooked until tender, and the meat is shredded to add back into the dish.
• 1 large onion (about 1 cup chopped): Onions add a sweet, savory base to the broth. I chop them into small pieces so they melt into the soup as it cooks.
• 1 bell pepper (about ½ cup chopped): A green bell pepper brings a mild, slightly tangy flavor that balances the richness of the chicken. I dice it finely for even cooking.
• 2 stalks celery (about ½ cup chopped): Celery adds a fresh, earthy taste. It’s a must for any good broth, and I chop it into small pieces to blend into the soup.
• 2 medium carrots (about ½ cup sliced): Carrots give a touch of sweetness and a bit of color. I slice them thin so they cook quickly and soften in the broth.
• 2 cloves garlic (about 1 teaspoon minced): Garlic adds a warm, aromatic depth. I mince it fine so it spreads evenly through the broth.
• 2 bay leaves: These leaves bring a subtle, herby flavor that makes the broth taste cozy.
• 8 cups water (enough to cover chicken): Water is the base for the broth. It combines with the chicken and veggies to create a flavorful soup.
• 1 tablespoon low-sodium chicken bouillon: This boosts the chicken flavor without making it too salty.
• 1 teaspoon celery salt: This adds a savory, celery-like flavor that complements the fresh celery in the broth.
• ½ teaspoon black pepper: A pinch of pepper gives the broth a mild kick. I add it early so the flavor melds into the soup.

Dumpling Ingredients

• 3 cups all-purpose flour: Flour is the main ingredient for dumplings, giving them structure. I use all-purpose because it’s easy to find and works perfectly.
• 1⅓ cups milk (adjust as needed): Milk makes the dumplings soft and tender.
• 4 tablespoons butter-flavored Crisco (about 3-4 ounces): This shortening makes the dumplings rich and flaky. I cut it into the flour to create a tender texture.

Cooking Substitutes & Easy Alternatives

1. Whole chicken: Use 3-4 pounds of chicken thighs or breasts if you don’t have a whole chicken.
2. Bell pepper: Swap with a mild chili pepper or skip it if you don’t have one.
3. Celery salt: Use regular salt with a pinch of celery seed or just plain salt.
4. Butter-flavored Crisco: Regular butter or vegetable shortening works fine. Butter gives a richer flavor, while shortening keeps it flaky.
5. Milk: Use water or a mix of water and cream for the dumplings if you’re out of milk. The texture might be slightly different, but it’ll still be delicious.

Kitchen Equipment Needed

• Large pot (6-8 quarts): For cooking the chicken and broth. A big pot gives everything room to simmer.
• Strainer or colander: To strain the broth after cooking the chicken.
• Cutting board and knife: For chopping veggies and shredding chicken.
• Mixing bowl: To make the dumpling dough.
• Measuring cups and spoons: To get the ingredient amounts just right.
• Rolling pin: For rolling out the dumpling dough. If you don’t have one, a clean bottle works!
• Slotted spoon: To stir and serve the dumplings.
• Wooden spoon: For mixing the broth and dumplings.

How To Make Brenda Gantt Chicken And Dumplings

Step 1 | Make the broth

Place the whole chicken in a large pot. Add chopped onions, bell pepper, celery, carrots, minced garlic, and bay leaves. Sprinkle in chicken bouillon, celery salt, and black pepper. Pour in enough water to cover the chicken. Bring it to a boil, then reduce the heat and let it simmer until the chicken is tender and fully cooked—about 1 to 1½ hours.

Step 2 | Prepare the chicken

Take the chicken out of the pot and let it cool enough to handle. Shred the meat and discard the skin and bones. Strain the broth to remove vegetables and bay leaves, then pour the broth back into the pot.

Step 3 | Simmer vegetables

Add diced onion and celery to the pot with the broth. Keep it on low heat while you prepare the dumpling dough.

Step 4 | Make dumpling dough

In a mixing bowl, combine flour with butter-flavored Crisco. Cut the Crisco into the flour using a fork or your fingers until the mixture looks like coarse crumbs. Gradually add milk while stirring until a soft dough forms. Adjust with a little extra milk or flour if needed.

Step 5 | Roll and cut dumplings

Lightly flour your work surface. Roll the dough out thin—about ⅛ inch thick. Cut the dough into 1-inch-wide strips, then into smaller pieces. Sprinkle flour over the cut dumplings to keep them from sticking.

Step 6 | Cook dumplings

Bring the broth to a rolling boil. Drop dumplings in one at a time, stirring gently to keep them from sticking. Once all are added, cook for about 10 minutes.

Step 7 | Add chicken

Return the shredded chicken to the pot. Simmer everything together for another 5 to 10 minutes until the dumplings are fully cooked and tender.

Step 8 | Finish and serve

Taste and adjust seasoning with more salt and pepper if needed. Serve hot—great on its own or with cornbread on the side.

What Is the Secret to Perfect Dumplings?

1. Roll the dough as thin as possible; thin dumplings cook better and have a lighter texture.
2. Use cold butter-flavored Crisco or butter when cutting into flour for flaky dumplings.
3. Drop dumplings into boiling broth, not just simmering, to help them puff up nicely.
4. Don’t overcrowd the pot when adding dumplings; cook in batches if needed.
5. Let dumplings cook fully until no doughy center remains.
6. Stir gently to avoid breaking dumplings but enough to keep them from sticking.

What Goes with Chicken and Dumplings?

Chicken and dumplings is a filling dish on its own, but you can add some simple sides to make a complete meal. Fresh green salad with a light dressing adds a crisp contrast. Steamed or roasted vegetables like green beans or carrots recipe work well. Cornbread or warm biscuits are classic Southern sides that soak up the tasty broth. For a lighter touch, a side of coleslaw or sautéed greens can balance the richness. These sides keep the meal comforting but not too heavy.

Storing and Reheating Leftovers

Chicken and dumplings store well in the fridge for 3-4 days. Let the dish cool to room temperature before putting it in an airtight container. For longer storage, freeze the dumplings and broth separately in freezer bags or containers. When reheating, thaw dumplings in warm water to separate them, then add to the heated broth and simmer until warmed through. Reheat gently to keep dumplings tender and broth creamy.

Brenda Gantt Chicken and Dumplings Recipe FAQs

1. How do I thicken the broth naturally?

To thicken the broth naturally, let it simmer uncovered for a bit longer to reduce. You can also add a spoonful of flour-coated dumplings or mash a few cooked carrots into the broth. Avoid adding cornstarch or flour slurry, as the dumplings already add thickness to the soup.

2. Can I use bone-in chicken pieces instead of a whole chicken?

Yes, bone-in thighs or drumsticks work well and are easier to handle. Just make sure to cook until the meat is fall-apart tender, then remove bones before adding the meat back to the broth. Using bone-in parts still gives the broth that deep homemade flavor.

3. Can I use chicken breasts instead of a whole chicken?

Yes, but using a whole chicken gives more flavor to the broth. If you use chicken breasts, you might want to add extra bouillon or broth for more taste.

4. Why did my dumplings fall apart?

They might be too thin or the dough too wet. Make sure your broth is boiling before dropping them in, and don’t stir too hard.

5. How do I know when the dumplings are fully cooked?

Perfectly cooked dumplings will float to the top of the broth and will not have a doughy center when cut in half. This typically takes about 15 minutes of simmering. You can test one by removing it and cutting it open—it should be light and fluffy throughout.

6. Can I make this recipe in a slow cooker or Instant Pot?

For slow cooker, cook chicken and vegetables on low for 6-8 hours, then add dumplings during the last 30 minutes on high. For Instant Pot, pressure cook chicken for 25 minutes, then use sauté function to simmer when adding dumplings. The texture may vary slightly from stovetop cooking.

Final Words

This Brenda Gantt Chicken and Dumplings Recipe is one of those meals that warms your heart and fills your belly. It’s easy to make, doesn’t need fancy stuff, and tastes just like grandma used to make. I hope you give it a try and enjoy every bite.

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