Sourdough Chicken and Dumplings Soup Recipe
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My Sourdough Chicken and Dumplings Soup Recipe is the ultimate comfort food, with tender chicken, basic soup vegetables, and pillowy sourdough discard dumplings in a rich chicken soup.
I make this comforting meal when I want a favorite soup for the cooler months of the year, then serve it with a crusty Easy Sourdough Bread for Beginners loaf or Soft and Fluffy Sourdough Dinner Rolls.
Quick Look: Sourdough Chicken and Dumplings Soup
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6 cups
- Calories: ~790 kcals per cup (based on nutritional panel)
- Cook Method: Stovetop
- Flavor Profile: A rich, hearty soup loaded with tender chicken, wholesome veggies, and fluffy sourdough dumplings in a creamy, savory broth. The ultimate bowl of comfort food!
- Difficulty: Easy — Simple one-pot recipe with straightforward steps that comes together in just over an hour!
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Why You’ll Love This Sourdough Chicken and Dumplings Soup Recipe
- Flexible for busy nights: You can start with cooked whole chicken or store-bought rotisserie chicken, so this soup fits a simple dinner plan. You can also repurpose cooked chicken in Homemade Fried Sourdough Chicken Tenders and Sourdough Crispy Chicken Bacon Ranch Wraps.
- A warm, complete meal: You get tender chicken, flavorful vegetables, and soft sourdough discard dumplings in every bowl. For a great way to serve a hearty soup, use Easy Sourdough Bread Bowls or add Sourdough Garlic Cheese Chive Biscuits to the table.
- A practical use for sourdough discard: Use sourdough discard to add depth to the soup base and make homemade dumplings. If you’re looking for another savory way to use discard, try my Skillet Sourdough Discard Cornbread or Sourdough Au Gratin Potatoes.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Butter: Salted or unsalted cold butter will do
- Vegetables: Onions, celery, carrots, garlic and frozen peas bring the perfect flavor and texture to this soup
- Chicken: Use cooked diced or shredded chicken. Save on time by opting for rotisserie chicken.
- Broth: Chicken or vegetable broth/stock or bone broth all work well for this soup.
- Sourdough discard: Thickens the soup and helps to create delicious dumplings. You can use active starter, just be sure to use the same amount in grams.
- All-purpose flour: Gives the dumplings their structure and helps them hold together perfectly.
- Baking powder: Helps the dumplings to rise.
- Salt: Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.
- Milk: I used whole milk, but you can substitute with 2% or any non-dairy options.
How to Make Sourdough Chicken Dumpling Soup
- In a Dutch oven or large stockpot, melt the butter over medium heat. Add the onion, celery and carrots and cook until almost tender, about 5-7 minutes. Add garlic and continue to cook for 1 minute or until fragrant.
- Whisk together the chicken stock and sourdough discard until smooth. Slowly pour the stock mixture, then add the chicken and season with salt, pepper and parsley. Bring to a low boil, then lower the heat to a gentle simmer. Now prepare the sourdough dumplings.
- In a large bowl, add the flour, baking powder and salt. Whisk until combined. Add the cold, cubed butter. Using your clean fingers, press the butter into the flour until it forms into crumbly, pea-sized pieces. Create a well in the center of the flour mixture.
- In a liquid measuring cup, add the sourdough discard and milk. Whisk until smooth, then pour into the flour mixture. Stir with a spatula until the flour mixture is just combined. Careful not to over mix.
- To long-ferment, cover the dumpling batter and store in the fridge overnight.
- Drop small spoonfuls, about 15g ( ½ Tablespoon) of the dough into the simmering soup. Continue to spread the batter evenly throughout the entire large pot. This will create about 25 dumplings. Cover and allow the dumplings to cook for 15 minutes without removing the lid. No peeking!
- Pour in the frozen peas, stir and cook for 5 minutes or until softened. Serve hot and enjoy!
McKenna’s Helpful Tips
- Whisk the sourdough discard and broth until completely smooth before adding it to the soup base. We also use discard in the sauce for Sourdough Chicken Pot Pie for similar savory depth.
- Mix the dumpling dough only until the flour disappears, which keeps the dumplings tender. Take the same light-handed approach with Sourdough Garlic Cheese Chive Biscuits.
- Keep the soup at a gentle simmer after adding the dumplings and leave the lid on while they steam. You can serve the finished soup in Easy Sourdough Bread Bowls when you want an extra cozy presentation.
- Stir in the frozen peas near the end so they stay bright and tender. I pair the soup with Skillet Sourdough Discard Cornbread when I want a quick, satisfying side.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Make sure the soup has cooled down before sealing it up. You can freeze the soup for up to 3 months for longer storage. Just be sure to use a freezer bag or airtight container to keep it fresh.
When the craving hits again (and trust me, it will!), just thaw it in the fridge overnight and reheat on low heat. The sourdough starter discard dumplings will still hold up, but they might soften a little more when you heat them up, so be sure to stir gently.
Sourdough Chicken and Dumplings Soup FAQs
Can I use active sourdough starter instead of discard in your Sourdough Chicken and Dumplings Soup Recipe?
You can use active sourdough starter in place of sourdough discard, using the same amount in grams. My Sourdough Chicken Pot Pie Recipe offers the same flexibility.
Can I freeze your Sourdough Chicken and Dumplings Soup for later?
Cool the soup before placing it in an airtight container or freezer bag, then freeze it for up to three months. Thaw it overnight in the refrigerator and reheat it gently on low heat, stirring carefully because the dumplings soften after freezing.
What can I use if I do not have a Dutch oven or large stockpot?
Use any large soup pot with a tight-fitting lid. The pot needs enough room for the soup to simmer and for the drop dumplings to steam without crowding.
Can I use rotisserie chicken in this Sourdough Chicken and Dumplings Soup Recipe?
You can use cooked, shredded, or diced rotisserie chicken to keep preparation simple. If you prefer to cook the chicken yourself, you could cook up a batch of Cast Iron Skillet Chicken Breast first.
Can I prepare the sourdough dumpling dough in advance?
You can cover the dumpling batter and refrigerate it overnight for a longer ferment before cooking the soup. For another make-ahead bread option beside a warm bowl, try Soft and Fluffy Sourdough Dinner Rolls.
If you tried this Sourdough Chicken and Dumplings Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Chicken and Dumplings Recipe
Yield: 6 cups
Sourdough Chicken and Dumplings is the perfect comfort food. It’s packed with tender chicken, veggies, and fluffy dumplings made from sourdough discard that really boost the flavor.
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Equipment
Ingredients
- 57 grams butter, salted or unsalted 4 Tablespoons
- 105 grams celery, cut into 1/4 inch pieces about 2 celery sticks
- 160 grams onion, diced 1 medium onion
- 160 grams carrots, sliced in 1/4 inch pieces about 3 carrots
- 4 cloves garlic minced
- 1380 grams chicken stock 5 3/4 cups
- 70 grams sourdough discard 1/4 cup
- 1/2 pound cooked chicken, cubed or shredded 2 cups
- 130 grams heavy cream 1/2 cup
- 9 grams salt 1 1/2 teaspoons
- 1 gram black pepper 1/2 teaspoon
- 1 grams dried parsley 1 1/2 teaspoons
- 150 grams frozen peas 1 cup
Sourdough Dumplings
- 140 grams all-purpose flour 1 cup
- 8 grams baking powder 2 teaspoons
- 5 grams salt 3/4 teaspoon
- 42 grams unsalted butter, cold 3 Tablespoons
- 120 grams sourdough discard 1/2 cup
- 120 grams milk 1/2 cup
Instructions
- In a Dutch oven or large stockpot, melt the butter over medium heat. Add the celery, onion and carrots and cook until almost tender, about 5-7 minutes. Add garlic and continue to cook for 1 minute or until fragrant.57 grams butter, salted or unsalted, 105 grams celery, cut into 1/4 inch pieces, 160 grams onion, diced, 160 grams carrots, sliced in 1/4 inch pieces, 4 cloves garlic
- In a liquid measuring cup, whisk together the chicken stock and sourdough discard until smooth. Slowly pour the stock mixture, then add the heavy cream and chicken. Season with salt, pepper and parsley. Bring to a boil, then lower the heat to a gentle simmer.1380 grams chicken stock, 70 grams sourdough discard, 1/2 pound cooked chicken, cubed or shredded, 130 grams heavy cream, 9 grams salt, 1 gram black pepper, 1 grams dried parsley
Sourdough Dumplings
- Now prepare the Sourdough Dumplings.
- In a large bowl, add the flour, baking powder and salt. Whisk until combined.140 grams all-purpose flour, 8 grams baking powder, 5 grams salt
- Add the cold, cubed butter. Using your clean fingers, press the butter into the flour until it forms into crumbly, pea-sized pieces. Create a well in the center of the flour mixture.42 grams unsalted butter, cold
- In a liquid measuring cup, add the sourdough discard and milk. Whisk until smooth, then pour into the flour mixture. Stir with a spatula until the flour mixture is just combined. Careful not to over mix.You can use active starter, just be sure to add the same amount in grams. To long-ferment, cover the dumpling batter and store in the fridge overnight.120 grams sourdough discard, 120 grams milk
- Drop small spoonfuls, about 15g ( ½ Tablespoon) of the dough into the simmering soup. Continue to spread the batter evenly throughout the entire pot. This will create about 25 dumplings. Cover and allow the dumplings to cook for 15 minutes without removing the lid. No peeking!
- Pour in the frozen peas, stir and cook for 5 minutes or until softened. Serve hot and enjoy!150 grams frozen peas
Notes
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Make sure the soup has cooled down before sealing it up. You can freeze the soup for up to 3 months for longer storage. Just be sure to use a freezer bag or airtight container to keep it fresh. When the craving hits again (and trust me, it will!), just thaw it in the fridge overnight and reheat on low heat. The sourdough starter discard dumplings will still hold up, but they might soften a little more when you heat them up, so be sure to stir gently.FAQs
Can I use fresh sourdough starter instead of discard in this recipe?
Yes, you can! Just be sure to use the same amount of sourdough starter as the discard (measured in grams).Can I freeze the chicken soup for later?
Absolutely! You can store leftovers in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on low heat. The dumplings may soften a bit after freezing, so stir gently when reheating.What can I use if I don’t have a Dutch oven or large stockpot?
No problem! You can use any large soup pot you have. The key is having enough space to simmer the soup and drop in the dumplings without overcrowding. Just make sure the pot has a tight-fitting lid to let the dumplings steam properly. This recipe card was updated on 03/15/26.Nutrition
Serving: 1cup | Calories: 790kcal | Carbohydrates: 44g | Protein: 13g | Fat: 63g | Saturated Fat: 26g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1487mg | Potassium: 567mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5500IU | Vitamin C: 16mg | Calcium: 167mg | Iron: 2mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
This recipe is so good and so easy! A fall staple!
I’m so glad you loved it! Easy, cozy recipes are the best this time of year. Thank you so much for taking the time to leave a review!
The flavor of the soup was fantastic. The dumplings leave a lot to be desired. My mom used to make chicken dumpling soup, however, she used eggs in hers, which allowed them to stay together and not disintegrate in the soup. These dumplings were ok, but they don’t hold up like dumplings that contain eggs. Especially after freezing and re-heating.
Thank you so much for the thoughtful feedback! I’m really glad you enjoyed the flavor of the soup. These dumplings are intentionally made without eggs, so they do have a softer, more tender texture and can be a little more delicate, especially after freezing and reheating. I really appreciate you sharing your experience.
I have never made chicken and dumpling soup and this is the best soup I have ever had. We loved it thank you so much for sharing!!
This makes me so happy to hear! I’m so glad your first chicken and dumplings soup was such a hit and that you all loved it. Thank you so much for trying the recipe and taking the time to leave such a sweet review!
The best chicken and dumplings I’ve ever made! My family loved it!
What a wonderful compliment! I’m so happy to hear your family loved it. Thank you for taking the time to leave such a kind review. It truly means a lot!
One of my favorite winter meals and I love this recipe! It’s a big hit with my family and I will definitely be making this again!
That makes me so happy to hear — thank you so much! There’s nothing better than a cozy meal everyone loves. Thanks for taking the time to leave such a kind comment.
This is the greatest chicken and dumplings I have ever tasted!!
So thrilled you loved it, Ashely! Thank you for sharing!
First time I’ve ever left a comment – just have to say this is a phenomenal recipe. This is the tastiest soup I’ve ever had and a great way to use discard and I will be making this soup a lot through winter. Thank you!!
Thank you so much for the kind comment, Holly! I am a HUGE fan of soup season and I can’t wait to be making this recipe on repeat. Thank you for sharing!
This is the best chicken and dumplings I have EVER had!! Thank you!
I cooked some boneless chicken thighs in my insta pot with 3 cups of water and a bunch of seasonings. Then I used the liquid as part of the broth in the recipe. Divine!
Hi Emily! I’m so glad you enjoyed this soup! Thank you so much for sharing!
This is an excellent recipe. This is my all time favorite dish and you took it to a whole different level with the sourdough. I also really appreciate the formatting of your recipes. I can’t wait to try more of them. Thank you!
Hi Sydney! I am so thrilled to hear you absolutely loved this recipe! We couldn’t get enough ourselves. I hope you continue to enjoy the recipes. Thanks you for sharing!
Oh. My. Word. This recipe is absolutely stunning!! I was a bit hesitant on having the discard in the stock as I thought it’d taste weird. Oh boy was I wrong. It was so so good!! I used older discard in the stock and fresher one (24hrs) in the dumplings. Just perfection. The dumplings literally melted in my mouth. Thank you so much for this recipe, it’ll be a staple in our home!
Hi Clara! You are so welcome! I am so glad you all enjoyed this recipe. Thank you so much for sharing!
Made this tonight and it was easy to follow your directions (format was excellent). Family really liked it. I was surprised how quickly it came together. Great way to use up rotisserie chicken. Thanks for the recipe. It will be on repeat at our house! Wonderful, yummy and warm soup on a cold winter’s day.