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.
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
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