Chicken and Dumplings for Bratty
Indulge in pure comfort with "Chicken and Dumplings for Bratty," a hearty one-pot recipe designed to please even the pickiest eaters. Featuring tender, seared chicken thighs simmered with aromatic onions, carrots, celery, and garlic, this dish creates a rich, flavorful broth seasoned with thyme and just the right amount of salt and pepper. The fluffy, homemade dumplings—made from scratch with simple pantry staples like flour, milk, and baking powder—are the crowning glory, soaking up every drop of the savory broth. Perfect for weeknight dinners or cozy weekends, this family-friendly dish is ready in just an hour and serves six generous portions. Garnish with fresh parsley for a pop of color and enjoy the ultimate comfort food that's as brat-proof as it is delicious!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp butter
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
- 2 cups all-purpose flour (for the dumplings)
- 1 tbsp baking powder
- 0.5 tsp salt (for the dumplings)
- 1 cup whole milk
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon of butter and the olive oil.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the pot until browned on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of butter. Sauté the diced onion, sliced carrots, and celery until softened, about 5-6 minutes. Add the minced garlic and cook for another 1 minute, stirring continuously.
Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Return the chicken to the pot and bring to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes until the chicken is tender and fully cooked. Remove the chicken, shred it into bite-sized pieces with two forks, and return it to the pot.
While the soup simmers, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon of salt. Stir in the milk until a thick dough forms. Do not overmix.
Drop spoonfuls of the dumpling dough directly into the simmering soup, spacing them slightly apart. Cover the pot and cook for 15 minutes. The dumplings will puff up and cook through in the steam.
Taste the soup and adjust seasoning, if necessary. Ladle the chicken and dumplings into bowls and garnish with chopped parsley, if desired.
Serve hot and enjoy your comforting, brat-proof meal!
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 9083 mg | 395% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 33.0 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 709 mg | 55% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4276 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
