This sourdough chicken n’ dumplings is a fun and practical spin on a comfort classic. The soup is like a warm hug while the dumplings are fluffy and made with your sourdough discard.
❤️ Why You’ll Love Sourdough Chicken ‘n Dumplings
You’ll love sourdough chicken ‘n dumplings because the tangy flavor of sourdough adds a delightful depth to the classic comfort dish, creating a warm and hearty meal that’s both satisfying and uniquely flavorful.
Made with Love: Preparing this dish (or really any soup from scratch) allows for a homemade touch, making it both satisfying and special. I’ll make this for my family when we all need an extra dose of TLC
Nutritious and Filling: The combination of chicken, sourdough, and vegetables provides a balanced, hearty meal that you’ll feel good about serving your family!
Leftovers Taste Even Better: Like any homemade soup, the flavors marry beautifully overnight, making leftovers even better. Bonus that they freeze well too!
🍲 Ingredients
Sourdough discard – Inactive, unfed sourdough starter for your dumplings, but can also thicken up your soup!
Chicken – This recipe calls for 4 cups of shredded chicken and is very versatile! You can use rotisserie chicken, chicken thighs, precooked chicken or add raw chicken straight to the broth (which is what I do)
Seasonings – Salt, pepper, and thyme. But adding a bit of turmeric for more depth and anti-inflammatory properties.
Chicken Broth – 6 cups of homemade chicken broth or 1.5 containers on store bought.
Milk – or evaporated milk
👩🍳 How to Make Sourdough ‘n Chicken Dumplings
Chicken Stew
- In a large heavy bottomed pot like a Dutch oven, melt butter over medium-high heat. Add onion, carrots, and celery. Cook for 5 minutes, until vegetables being to soften. Add garlic and cook for 1 minute more.
- Add flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the half and half, and chicken stock, stirring to combine.
- Bring to a boil and add the chicken, let simmer for 20 minutes until the chicken is cooked through.
- Remove the chicken to shred before adding back into the pot with the dried thyme, black pepper and salt. Let simmer uncovered while you make the dumplings.
Sourdough Dumplings
- In a large mixing bowl, whisk together all the dry ingredients.
- Cut in your stick of cold butter, either with a pastry cutter or using your fingers. Mix until the butter is incorporated into the flour, making sure there are still little bits of butter left.
- Whisk in your sourdough discard and combine. Slowly add in your milk and continue mixing until everything is just combined.
- Using a wooden spoon (or rubber spatula), stir together until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
- Using a dinner spoon, (or cookie scoop) scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
- Place the lid on your pot and leave the heat to a low simmer.
- Cook dumplings for 15 minutes with the pot lid on. Gently stir the soup/dumplings and cut one dumpling in half to make sure they are cooked through.
- If the dumplings are cooked through, serve hot!
🪄 Tips and Tricks
- Choose the right dough consistency: For tender dumplings, the dough should be moist but not sticky. If the dough is too wet, add flour gradually until it’s soft but workable.
- Keep dough chilled: Chill the dumpling batter before shaping to make handling easier and improve texture.
- Add dumplings at the right time: Drop the dumplings into simmering broth gently, ensuring the liquid is just simmering—not boiling vigorously—to prevent them from falling apart.
- Cover during simmering: Cover the pot to trap steam, helping the dumplings cook evenly and stay fluffy.
- About half way through the cook time, I will usually open the lid once and press the dumplings back under the broth. I will also break up any dumplings that may be sticking together.
- TRICK! use 1/4 cup of sourdough discard instead of flour + milk to thicken up your soup 🙂
🗒 Variations
Using your sourdough discard in creative ways is one of my very favorite things to do because I didn’t grow up with a sourdough starter in the kitchen so being able to be the first is not only very exciting but delicious! Here are more dinner + savory recipes you might love to try 🙂
- Chicken Pot Pie with biscuits – Acts Of Sourdough
- Cabbage Soup – Acts Of Sourdough
- Cheese and Chive Biscuits – Acts Of Sourdough
- Buffalo Chicken Dip – Acts Of Sourdough
- Sourdough Discard Spring Pizza – Acts Of Sourdough
- Sourdough Discard Pasta – Acts Of Sourdough
🗒 Substitutions
- Dumpling Dough: If you don’t have sourdough or prefer a different base, you can use biscuit or biscuit-like dough made from all-purpose flour, baking powder, salt, butter, and milk or buttermilk.
- The chicken and broth can be kept as is, but if you want a different flavor profile, consider adding herbs like thyme, rosemary, or sage.
🗒 Best served with
- Sourdough Discard Banana Bread
- Garnish: Add fresh herbs like chopped parsley or thyme on top for a burst of color and flavor.
- Serve with Sides: Consider serving with crusty bread, biscuits, or a simple green salad to complement the rich, hearty dish.
- A squeeze of lemon can brighten the flavors.
- Offer hot sauce or crushed red pepper flakes for those who like a bit of heat.
👝 How to Store Leftovers
Cool Completely: Allow the chicken and dumplings to cool to room temperature, but do not leave them out for more than 2 hours to prevent bacterial growth
Use Airtight Containers: Transfer the leftovers into airtight containers or resealable plastic bags. Remove as much air as possible to prevent freezer burn and maintain freshness.
Store in the refrigerator if you plan to consume within 3-4 days.
For longer storage, chicken and dumplings can typically be frozen for up to 2-3 months for the best quality.
🤔 Common Questions
You can try using gluten-free flours or sourdough starters made from gluten-free grains, but the texture may differ.
Let your dumplings steam covered to get fluffy results.
Sourdough Chicken n’ Dumplings
Equipment
- large pot
- Wooden spoon
Ingredients
Chicken Stew
- 6 tbs butter
- 1 small sweet onion diced
- 2 carrots diced
- 2 celery diced
- 4 cloves garlic minced
- 3 tbs all-purpose flour
- 1 cup half and half cream
- 6 cups chicken broth
- 4 cups shredded chicken breast (1.5 – 2 lbs)
- 1 tsp dried thyme or 1 tbs fresh thyme
- 1 tsp black pepper
- 1 tsp salt
Sourdough Dumplings
- 2 cups all-purpose flour
- 1 tbs baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup cold butter or one stick
- 1 cup sourdough discard
- ½ cup milk
Instructions
Chicken Stew
- Add flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the half and half, and chicken stock, stirring to combine.
- Bring to a boil and add the chicken, let simmer for 20 minutes until the chicken is cooked through.
- Remove the chicken to shred before adding back into the pot with the dried thyme, black pepper and salt. Let simmer uncovered while you make the dumplings.
Sourdough Dumplings
- In a large mixing bowl, whisk together all the dry ingredients.
- Cut in your stick of cold butter, either with a pastry cutter or using your fingers. Mix until the butter is incorporated into the flour, making sure there are still little bits of butter left.
- Whisk in your sourdough discard and combine. Slowly add in your milk and continue mixing until everything is just combined.
- Using a wooden spoon (or rubber spatula), stir together until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
- Using a dinner spoon, (or cookie scoop) scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
- Place the lid on your pot and leave the heat to a low simmer.
- Cook dumplings for 15 minutes with the pot lid on. Gently stir the soup/dumplings and cut one dumpling in half to make sure they are cooked through.
- If the dumplings are cooked through, serve hot!
Notes
Nutrition
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