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–+ servings
sourdough dumplings in a dutch oven

Sourdough Chicken and Dumplings

Enjoy the ultimate comfort food with this easy sourdough chicken and dumplings recipe made with sourdough discard.

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Prep Time 10 minutes
Cook Time 25 minutes
Serving Size 8

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.