Sourdough Chicken and Dumplings Soup Recipe

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.

I’m a soup lover through and through, especially when the temperatures drop. There’s nothing better than a warm, hearty bowl on a chilly winter night to make you feel cozy and cared for.

This chicken and dumplings recipe is one of my favorites. It’s simple to throw together but full of flavor. The chicken is moist and tender, the veggies are perfectly cooked, and the broth is rich and comforting.

The sourdough dumplings really steal the show. They’re soft, fluffy, and light but still hold their shape, soaking up all that delicious broth without falling apart.

And here’s the best part: sourdough discard isn’t just for the dumplings. Mixing it into the broth adds a velvety texture and an amazing depth of flavor. It’s like a little secret ingredient that takes the whole dish to the next level.

Serve it with a crusty loaf of sourdough bread or soft and fluffy sourdough dinner rolls and you have the perfect winter meal. 

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Why You’ll Love This Recipe

This is one of those easy sourdough discard recipes you’ve gotta try. With some simple ingredients, you’ll soon have a bowl of hot soup that’s perfect for chasing away the chilliness outside.

Cold-Weather Comfort Food

This easy chicken soup recipe is the ultimate comfort food. It’s the best bet for those cooler months of the year when you just want something warm and cozy. The soup includes moist chicken, tender vegetables like onions, celery, and carrots, plus pillowy sourdough dumplings that soak up all the flavors in the broth. There’s nothing better than a bowl of homemade chicken soup when it’s cold outside.

Easy Homemade Chicken Broth

Whether you are a beginner or sourdough pro, this recipe is so tasty and easy to prepare and tastes amazing. The dumpling dough is simple to whip up, and you’ll have a delicious meal in no time. You really can’t mess this one up! 

Soft and Tender and Oh-so-delicious! 

These sourdough discard dumplings are soft and light, almost like little clouds. They’re tender with just the right amount of fluffiness. Each bite is like a little cloud soaking up the rich, flavorful broth without falling apart. Once you try them, you’ll be hooked. They’re the perfect addition to this soup, making the whole dish feel like a warm hug on a chilly day. And really, what’s better than that? Nothing!

No-waste Homemade Meals 

There’s no better time to use up that sourdough discard to make the dumplings and thicken the soup. You don’t have to toss out any of that excess active sourdough starter. Everything comes together beautifully to make a comforting meal that’s both practical and delicious. 

Ingredients Needed

Butter: Salted or unsalted 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 sourdough 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.

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Supplies

Dutch oven or large, wide stockpot

Large mixing bowls

Liquid measuring cup

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 boil, then lower the heat to a gentle simmer. Now prepare the sourdough dumplings.

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 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!

How to Serve

Once the soup’s ready, drop dumplings into your large soup pot and scoop up that rich, flavorful broth with a good helping of classic chicken and those pillowy dumplings. 

It’s the perfect hearty meal for a chilly day. Add a slice of crusty sourdough bread or a few fluffy sourdough dinner rolls to soak up the rest of the broth. A dash of black pepper adds a little extra kick if you like.

This soup is a complete meal, comforting, filling, and packed with flavor. Good bone broth makes it extra satisfying with that thicker soup texture. Once you try it, it’ll likely become your favorite soup for those cooler days. 

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.

More Recipes Like This:

Fried Sourdough Chicken Tenders

Sourdough Chicken Wraps

Cast Iron Skillet Chicken Breasts