Hearty Chicken and Sourdough Dumplings

This comforting meal combines a rich, creamy bone broth soup with soft, pillowy dumplings made from sourdough discard. It is an ideal dinner for cold weather and provides a nourishing balance of protein and probiotics.

List of ingredients

• 2 tbs olive oil – used for sautéing the base ingredients.
• 1 lb chicken breast – sliced into thin strips.
• 1 large onion – roughly chopped into 1/2 inch pieces.
• 3 cloves garlic – peeled and minced.
• 2 large carrots – washed and sliced into bite-size pieces.
• 3 1/2 cups chicken bone broth – provides a rich flavor and essential minerals.
• 2 cups milk – creates a creamy texture in the soup.
• 3/4 cup all-purpose flour – used as a thickening agent for the broth.
• 2 tsp salt – sea salt or pink salt recommended.
• 1/2 tsp pepper – freshly cracked for better flavor.
• 1 tsp dried parsley – adds color and mild herbal notes.
• 1/2 tsp sage – provides a classic savory aroma.
• 1/2 tsp thyme – complements the chicken and root vegetables.
• 1 cup sourdough discard – the base for the tangy, soft dumplings.
• 1 tbs milk – helps bind the dumpling dough.
• 1 tsp salt – seasons the dumpling dough.
• 1 1/2 cups all-purpose flour – provides structure to the dumplings.
• 1 tbs baking powder – ensures the dumplings rise and stay fluffy.

step-by-step instructions

1. Prepare the Components: Slice the chicken breast into uniform strips, approximately 1/2 inch wide and 1 inch long. Slice carrots into 1/2 inch pieces, roughly chop the onion, and mince the garlic. Set all prepared vegetables and meat aside.
2. Sauté the Base: Heat olive oil in a large pot with a fitted lid over medium heat. Add the chicken, carrots, and onions, cooking for about 5 minutes until the onions are translucent and the chicken begins to brown. Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
3. Simmer the Soup: Increase the heat to medium-high and pour in the chicken bone broth, bringing it to a low boil. In a separate bowl, whisk together the milk and 3/4 cup flour until smooth and lump-free. Stir this mixture into the boiling broth until the soup thickens.
4. Season the Broth: Reduce the heat to medium-low. Stir in the salt, pepper, dried parsley, sage, and thyme. Adjust the consistency by adding more broth to thin it or a small flour slurry to thicken it if needed.
5. Mix the Dumpling Dough: In a small mixing bowl, stir together the sourdough discard, 1 tablespoon of milk, and salt. Mix in the 1 1/2 cups of all-purpose flour and baking powder, incorporating by hand if necessary until a thick, tacky dough forms.
6. Steam the Dumplings: Rip the dough into pieces sized 1 to 2 inches and drop them evenly into the soup. Sprinkle the tops with a bit of dried parsley for color.
7. Final Cook: Cover the pot with the lid and reduce heat to the lowest setting. Cook for 13 minutes without removing the lid to ensure the trapped steam fully cooks the dumplings.

Expert Cooking Tips for Success

Use Uniformly Sliced Chicken for Even Cooking

Cutting the chicken into consistent 1/2 inch by 1 inch strips ensures that every piece cooks at the same rate. This prevents some pieces from becoming overcooked and rubbery while others remain raw.

Avoid Overmixing the Dumpling Dough

When combining the flour and baking powder into the sourdough discard, stir only until the ingredients are incorporated. Overworking the dough can develop too much gluten, which leads to tough, dense dumplings instead of fluffy ones.

Maintain a Tight Lid to Steam Dumplings

The lid is essential for trapping steam, which is the primary mechanism for cooking the dough. If you lift the lid during the 13-minute window, the temperature drops and the dumplings may collapse or remain raw in the center.

Manage Pot Temperature to Prevent Burning

Switching the heat to the lowest possible setting before adding the lid prevents the thick soup from scorching at the bottom. A heavy-bottomed pot is recommended to distribute heat evenly across the base.

Ingredient Substitutions and Alternatives

Replacing Bone Broth with Standard Chicken Stock

If bone broth is unavailable, high-quality chicken stock can be used as a direct replacement. While you lose some of the collagen and mineral density, the flavor profile remains very similar.

Using Whole Wheat Flour for Dumplings

You can substitute all-purpose flour with whole wheat or bread flour for a heartier texture. If you make this change, add an extra tablespoon of milk to the dough to compensate for the higher absorption rate of the whole grains.

Swapping Milk for Unsweetened Nut Milk

For a dairy-free version of the soup and dumplings, use unsweetened almond or soy milk. Ensure the milk is completely unsweetened to avoid adding an unwanted sugary taste to the savory dish.

Using Active Sourdough Starter Instead of Discard

Active, bubbly starter works just as well as discard in this recipe. The active starter may provide a slightly more pronounced rise and a different tang, but the overall structure of the dumpling remains the same.

Alternative Root Vegetable Additions

While carrots are standard, you can substitute them with diced parsnips, turnips, or rutabaga. These vegetables provide a similar texture and a depth of earthy flavor that pairs well with the sourdough.

Customizing Your Recipe

Incorporating Extra Green Vegetables

Adding frozen peas or corn during the last few minutes of the soup simmering adds color and nutrition. These vegetables cook quickly and do not require the long sauté time used for the carrots and onions.

Increasing the Heat with Pepper Flakes

For those who prefer a spicy kick, stir in a pinch of red pepper flakes during the garlic sauté phase. This infuses the oil with heat and balances the creaminess of the milk-thickened broth.

Utilizing Different Poultry Options

While chicken breast is standard, diced turkey breast or thighs can be used for a richer taste. If using thighs, trim excess fat to keep the soup from becoming too oily.

Adjusting the Herb Profile

If you do not have sage or thyme, a blend of dried rosemary and marjoram works well. Always use dried herbs for the broth and save fresh parsley for a garnish at the end for the best visual appeal.

Storage and Reheating Guidelines

Cooling and Refrigeration Process

Allow the soup to cool to room temperature before transferring it to an airtight container. Store the chicken and dumplings in the refrigerator for up to 3 to 4 days.

Best Practices for Reheating Dumplings

Reheat the soup in a pot over medium-low heat, adding a splash of broth or milk if the liquid has thickened too much in the fridge. Avoid microwaving for long periods, as this can make the dumplings rubbery.

Freezing Instructions for Leftovers

The soup base freezes well, but the dumplings may lose their texture upon thawing. It is best to freeze the soup without the dumplings and make a fresh batch of sourdough dumplings when you are ready to serve.

Troubleshooting Common Issues

Fixing a Soup That is Too Thick

If the soup becomes too thick after adding the flour and milk slurry, stir in additional chicken broth a small amount at a time. Continue stirring over low heat until the desired consistency is reached.

Correcting a Thin Broth Consistency

For a thicker soup, remove 1/2 cup of the hot liquid from the pot and whisk it with one tablespoon of flour until smooth. Pour this mixture back into the pot and simmer for a few minutes to thicken.

Preventing Dumplings from Becoming Gummy

Gummy dumplings usually occur if the dough is too wet or the lid was removed. Ensure your flour measurement is accurate and keep the pot tightly sealed throughout the steaming process.

Dealing with Tacky Dumpling Dough

The dough should be thick and slightly tacky, but it should not stick excessively to your hands. If it is too wet to rip into pieces, stir in an extra tablespoon of flour until it is manageable.

Frequently Asked Questions

Can I use active starter instead of discard?

Yes, you can use either active sourdough starter or discard. Both will result in soft, flavorful dumplings, though active starter may offer a slightly different lift.

Do I need to pre-cook the chicken completely?

No, the chicken only needs to be lightly browned at the start. It will finish cooking through as it simmers in the bone broth, ensuring the meat remains tender.

Why must I keep the lid on?

The lid traps the steam generated by the simmering soup. This steam is what cooks the dumplings from the top down, making them light and fluffy.

Can I make this recipe in a slow cooker?

The soup base can be made in a slow cooker, but the dumplings must be steamed. You can drop the dumplings on top during the last 20-30 minutes of slow cooking, ensuring the lid remains sealed.

What is the best flour for these dumplings?

All-purpose flour is recommended for the best balance of structure and softness. Using high-protein bread flour may result in a denser dumpling.

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