Easy Sourdough Chicken and Dumplings
Enjoy the ultimate comfort food with this easy sourdough chicken and dumplings recipe. Perfect for busy families, it’s wholesome, flavorful, and made with simple ingredients for a cozy, homemade meal.
Honestly, is there a more comforting meal than chicken and dumpling soup? Warm chicken broth with juicy chunks of chicken topped with pillowy dumplings, just imagine! In cooler months of the year, this is a meal I like to make a sharewith friends who have been sick or maybe just added a new baby to their family. It’s increidbly quick to make but tastes as though it’s taken hours.
This classic chicken and dumplings recipe is ideal for busy families who value wholesome, high-quality meals but need something quick and easy to prepare. And I’m willing to bet you have everything you need right in your pantry and fridge if you’re in the habit of keeping simple staples on hand.
Incorporating sourdough into your cooking fits seamlessly into a “from scratch” lifestyle. Using your sourdough starter in recipes is a practical method to make the most of the natural fermentation process. For busy families, sourdough dumplings offer a simple yet wholesome way to elevate your meals with homemade goodness, using ingredients you likely already have on hand. It’s a win-win for both flavor and efficiency!
Why You’ll Love It
Ingredients
For the Soup:
- 48 oz chicken broth
- 1/2 cup all-purpose flour
- 1 cup half and half
- 4 cups shredded chicken (store-bought whole chicken or made at home with chicken breasts or skinless chicken thighs)
- 1 tsp salt
- 1 tsp black pepper
For the Homemade Dumplings:
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1/4 cup cold butter cut into chunks
- 1 cup sourdough starter discard (learn more about the process of discarding here)
- 1 egg
Step-By-Step Instructions
Make the Dumplings:
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- Combine flour, salt, and baking soda into a large mixing bowl.
- Cube your butter into small chunks and use a pastry cutter to cut it into the flour mixture.
- Add the sourdough discard and egg, then combine. The dough will be sticky.
Make the Soup Base:
- In a large soup pot or Dutch oven, bring the broth to a boil over medium-high heat. Then reduce to a simmer.
- Whisk together half and half and flour. Pour into the broth and continue to whisk for about a minute.
- Add the shredded chicken and salt and pepper. Stir.
Add the Dumplings:
- Scoop about 1 tablespoon of dumpling dough and form it into a ball like shape.
- Drop the dumpling dough ball into the broth. Cover and simmer gently until the dumplings are cooked, about 15 minutes.
- Serve hot.
Tips and Variations
- Add a bag of frozen mixed veggies into the broth before adding the dumplings for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop.
- Use the dumpling recipe and add them to the top of your favorite soup or stew.
- Make the dumpling mixture the day before for a fermented option with added health benefits.
- Active starter can be used in place of discard.
Why This Recipe Works for Busy Families
Since starting my journey of cooking from scratch, my goal has always been to serve my family wholesome, homemade meals without spending hours in the kitchen. This recipe checks all those boxes—it’s nourishing, made from scratch, and ready in about 30 minutes! I can even prepare it during naptime, leave it covered on the stovetop, and have it ready to serve after my daughter’s basketball game. It’s a great way to save time and money by skipping the drive-thru while still enjoying a delicious home-cooked meal!
Looking for more ways to bring wholesome, homemade meals to your family? Check out Nourished Home, my monthly meal plan subscription designed to help busy moms create intentional, from scratch meals without the overwhelm. With easy-to-follow recipes, meal prep tips, and a focus on seasonal ingredients, Nourished Home makes it simple to nourish your family with love and quality food. Sign up today and let me help you bring more joy and simplicity to your kitchen!
Sourdough Chicken and Dumplings
Ingredients
For the Soup:
- 48 oz chicken broth
- 1/2 cup all-purpose flour
- 1 cup half and half
- 4 cups shredded chicken store-bought whole chicken or made at home with chicken breasts or skinless chicken thighs
- 1 tsp salt
- 1 tsp black pepper
For the Homemade Dumplings:
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1/4 cup cold butter cut into chunks
- 1 cup sourdough starter discard
- 1 egg
Instructions
Make the Dumplings:
- Combine flour, salt, and baking soda into a large mixing bowl.
- Cube your butter into small chunks and use a pastry cutter to cut it into the flour mixture.
- Add the sourdough discard and egg, then combine. The dough will be sticky.
Make the Soup Base:
- In a large soup pot or Dutch oven, bring the broth to a boil over medium-high heat. Then reduce to a simmer.
- Whisk together half and half and flour. Pour into the broth and continue to whisk for about a minute.
- Add the shredded chicken and salt and pepper. Stir.
Add the Dumplings:
- Scoop about 1 tablespoon of dumpling dough and form it into a ball like shape.
- Drop the dumpling dough ball into the broth. Cover and simmer gently until the dumplings are cooked, about 15 minutes.
- Serve hot.
