If you’re looking for a cozy and comforting meal, this one is it! The sourdough dumplings and homemade bone broth take this dish completely to the next level too, both in flavor and in nutrients. You will never order chicken and dumplings at a restaurant again. Keep reading to find out how to make the best Sourdough Chicken and Dumplings in your life!
Why This Recipe
I don’t think that I liked chicken and dumplings grouping up. But then again, I was also the kid that didn’t like Chick-fil-a’s chicken either. Thankfully I came to my senses on both of those things! And now that I like chicken and dumplings, I have come up with my very own Sourdough Chicken and Dumplings recipe, which is by far the best I’ve ever had. It’s such a comforting meal!
The soup itself is also customizable. You could make it thin like a creamy broth (by adding more broth or reducing the flour), or you could serve it thick like a sauce (by adding more flour or cooking it for longer). It’s really up to you!
Supplies
- Large pot: I use the 5qt. pot from my stainless steel cookware set.
- Chopping equipment: Use a cutting board and knife for chopping vegetables.
- Grater: Use a cheese grater for shredding carrots.
- Spatula: I use a silicone spatula.
- Measuring: You’ll need measuring cups and measuring spoons.
- Bowl: You’ll need a medium bowl for making the dumplings.
- Whisk: You’ll use a whisk to incorporate the dry dumpling ingredients.
- Dough scoop: You can use a small dough scoop for shaping the dumplings.
Ingredients
For the Soup
- Sweet or yellow onion
- Carrots
- Celery
- Garlic
- Salted butter
- All-purpose flour
- Whole milk (or half and half for an extra creamy soup)
- Chicken stock (I use my homemade bone broth)
- Fully cooked chicken
- All-purpose seasoning (I use my from-scratch All-Purpose Blend recipe)
- Dried thyme (or fresh thyme)
- Salt
For the Sourdough Dumplings
- All-purpose flour
- Baking soda
- Salt
- Black pepper
- Dried thyme (or fresh thyme)
- Sourdough starter, fed or discard
- Whole milk
- Salted butter
Directions
For the Soup
Wash and chop all of the vegetables. Don’t forget to freeze your scraps for making bone broth later!
In a large pot over medium heat, melt the butter. Add the chopped onion, shredded carrots, and diced celery. Cook, stirring occasionally, until the vegetables begin to soften. This takes about 8-10 minutes.
Add the minced garlic and cook for an additional 2 minutes.
Sprinkle the flour over the vegetables, and stir to combine, cooking for about one minute. This process will help to thicken the soup.
Add the milk and chicken stock/broth, and stir thoroughly to combine.
Bring it to a boil, and then add the chicken, all-purpose seasoning, and thyme. Salt to taste.
Turn the heat down, and allow to simmer slowly while you work on making your sourdough dumplings, stirring occasionally.
For the Sourdough Dumplings
In a medium bowl, use a whisk to thoroughly combine the flour, baking soda, salt, pepper, and thyme.
Use your hand or a spatula to create a well in the center of your flour mixture.
Pour the sourdough starter, milk, and melted butter into the well.
Using your hands or a spatula, slowly stir everything together until it forms into a dough ball. You may add additional milk, 1 tbsp. at a time, if the dough is too dry.
Once the dough is mixed thoroughly, use a dough scoop or your hands to create the dumpling balls. My small dough scoop made about 20 dumplings, but you could even make 40 mini dumplings with your hands if you prefer. Note that the dumplings will grow in size as they cook!
Drop the dumplings directly into the simmering soup as you scoop them, making sure to spread them out evenly in the pot.
Use a spatula to gently submerge them into the soup once they’ve all been scooped.
Cover the pot with the lid, and allow to simmer for about 12-15 minutes, until the dumplings are puffy and cooked through.
To test for doneness, cut one of the dumplings and check that the inside is longer doughy.
Enjoy your cozy Sourdough Chicken and Dumplings!
Benefits
Eating this is like the equivalent of chicken noodle soup when you are sick! Because homemade bone broth is used in place of store-bought broth, the nutritional content of this recipe is very high. It is also full of delicious and healthy vegetables, even though it doesn’t “taste” healthy.
The sourdough dumplings also provide health benefits compared to commercialized or ordinary dumplings.
Of course, the best part is the flavor. It’s so flavorful and delicious! It makes your home smell warm and cozy too, and it’s incredibly comforting eat.
Sourdough Chicken and Dumplings From Scratch
Course: Natural Food4
servings15
minutes45
minutes840
kcalIf you’re looking for a cozy and comforting meal, these Sourdough Chicken and Dumplings are it! The sourdough dumplings and homemade bone broth take this dish completely to the next level too, both in flavor and in nutrients. You will never order chicken and dumplings at a restaurant again!
Ingredients
- For the Soup
1/2 of a large sweet or yellow onion, chopped (about 1 cup)
1 cup carrots, shredded (about 3-5 medium carrots)
3/4 cup celery, finely diced (about 3-5 stalks)
6 cloves of garlic, minced
1 stick (8 tbsp.) salted butter
6 tbsp. all-purpose flour (or other flour of choice)
1 1/2 cup whole milk (or half and half for an extra creamy soup)
4 cups chicken stock (I use my homemade bone broth)
3 cups fully cooked chicken, shredded
2 tsp. all-purpose seasoning
1 tsp. dried thyme (or 1 tbsp. fresh thyme)
Salt, to taste
- For the Sourdough Dumplings
1 1/2 cup all-purpose flour (or other flour of choice)
1 tsp. baking soda
1 tsp. salt
1 tsp. black pepper
1 tsp. dried thyme (or 1 tbsp. fresh thyme)
1/2 c. sourdough starter, fed or discard
1/4 cup whole milk
4 tbsp. salted butter, melted
Directions
- For the Soup
- Wash and chop all of the vegetables. Don’t forget to freeze your scraps for making bone broth later!
- In a large pot over medium heat, melt the butter. Add the chopped onion, shredded carrots, and diced celery. Cook, stirring occasionally, until the vegetables begin to soften. This takes about 8-10 minutes.
- Add the minced garlic and cook for an additional 2 minutes.
- Sprinkle the flour over the vegetables, and stir to combine, cooking for about one minute. This process will help to thicken the soup.
- Add the milk and chicken stock/broth, and stir thoroughly to combine.
- Bring it to a boil, and then add the chicken, all-purpose seasoning, and thyme. Salt to taste.
- Turn the heat down, and allow to simmer slowly while you work on making your sourdough dumplings, stirring occasionally.
- For the Sourdough Dumplings
- In a medium bowl, use a whisk to thoroughly combine the flour, baking soda, salt, pepper, and thyme. Then, use your hand or a spatula to create a well in the center of your flour mixture.
- Pour the sourdough starter, milk, and melted butter into the well.
- Using your hands or a spatula, slowly stir everything together until it forms into a dough ball. You may add additional milk, 1 tbsp. at a time, if the dough is too dry.
- Once the dough is mixed thoroughly, use a dough scoop or your hands to create the dumpling balls. My small dough scoop made about 20 dumplings, but you could even make 40 mini dumplings with your hands if you prefer. Note that the dumplings will grow in size as they cook!
- Drop the dumplings directly into the simmering soup as you scoop them, making sure to spread them out evenly in the pot. Use a spatula to gently submerge them into the soup once they’ve all been scooped.
- Cover the pot with the lid, and allow to simmer for about 12-15 minutes, until the dumplings are puffy and cooked through.
- To test for doneness, cut one of the dumplings and check that the inside is longer doughy.
- Enjoy your cozy Sourdough Chicken and Dumplings!
Notes
- Approximate Nutritional Information Per Serving: 840 calories, 71g carbs, 40g fats, 36g protein, 20g sodium, 10g sugar
