Sourdough Chicken and Dumplings is a cozy one-pot dinner made with tender chicken, vegetables, a rich savory broth, and soft homemade sourdough dumplings. It's a comforting Dutch oven meal that's perfect for cooler nights or family dinners when you want something warm, filling, and made from scratch. Unlike biscuit-style versions, these sourdough dumplings are made with active sourdough starter and fermented for 12 to 24 hours, giving them a tender texture without baking powder or commercial leavening.
Recipe At A Glance
- 🍲 Method: One-pot Dutch oven chicken and dumplings
- 🍞 Sourdough Method: Active sourdough starter with a 12 to 24-hour fermentation
- ⏱️ Hands-On Time: Most of the fermentation time is completely hands-off
- 🥣 Dumpling Style: Soft, tender sourdough dumplings cooked right in the broth
- 🌿 Flavor: Savory, herby, rich, and comforting
- 🍗 Chicken: Made with cooked shredded chicken for an easy shortcut
- 👨👩👧👦 Best For: Cozy family dinners, cooler weather, and using leftover chicken
- ✨ What Makes It Different: The sourdough dumplings are naturally fermented and made without baking powder or commercial leavening
Truth be told, I had never tried chicken and dumplings before I started working on this recipe. After moving to Texas, I began making more Southern-inspired comfort foods, and chicken and dumplings happen to be one of my husband's favorites.
It took me five or six tries to get these sourdough dumplings right. My biggest mistake in the early batches was making the dumplings too large. The outside looked cooked, but when I cut into them, the centers were still doughy. I kept making them smaller with each test and finally settled on tiny, roughly 1-teaspoon balls. That size cooks through much more evenly while still giving you soft, tender dumplings in every bite.
I make the dumpling dough with active sourdough starter and let it ferment for 12 to 24 hours. Unlike quick biscuit-style dumplings made with baking powder, these get their character from the sourdough fermentation and cook right in the savory chicken broth.
This is one of my favorite meals to make when I already have cooked chicken in the fridge. Leftover Traeger Smoked Whole Chicken or Dutch Oven Shredded Chicken cuts down on the work, but the finished dinner still tastes completely homemade.
If you're looking for more cozy Dutch oven recipes, try my Sourdough Chicken Pot Pie, Dutch Oven Chicken Noodle Soup, or Creamy Lemon Chicken Noodle Soup.
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Ingredients You'll Need
For the Sourdough Dumplings
- Active Sourdough Starter: Use a bubbly, active sourdough starter for this recipe. I developed and tested these dumplings with active starter, not unfed discard. The starter gives the dumplings their sourdough flavor and works with the long fermentation time.
- All-Purpose Flour: This gives the sourdough dumplings their structure while keeping them soft and tender. I like using organic all-purpose flour here.
- Sea Salt: A small amount seasons the dough and balances the touch of sweetness from the honey.
- Honey: Adds a little sweetness to the dough without making the dumplings taste sweet. It rounds out the sourdough flavor nicely.
- Whole Milk: Helps bring the dough together and adds richness to the dumplings. I prefer full-fat grass-fed milk for its creamy texture and flavor.
- Dried Herbs: Chives, parsley, oregano, or thyme all work well. The herbs add savory flavor right into the dumplings, so every bite has a little more going on than plain dough.
For the Chicken and Dumplings
- Extra-Virgin Olive Oil: I use olive oil to sauté the vegetables and start building flavor right at the bottom of the Dutch oven.
- Onion, Carrots, and Celery: This classic combination creates the savory base for the broth. Let the vegetables soften in the olive oil before adding the garlic and herbs so they have time to release their flavor.
- Garlic: Adds another layer of savory flavor and works really well with the herbs and chicken broth.
- Fresh Herbs: I love using a mix of thyme, oregano, rosemary, dill, or sage. Use what you enjoy or what you already have on hand. I'm pretty generous with the herbs here since they give the broth so much flavor.
- Chicken Broth: Homemade chicken broth is wonderful here, but when I don't have any on hand, I like Kettle & Fire Chicken Broth. Since the broth makes up so much of the soup, use one you really enjoy the taste of.
- Cooked Chicken: Using already-cooked shredded chicken makes this recipe much easier. I often use leftover Traeger Smoked Whole Chicken or Dutch Oven Shredded Chicken, but roasted chicken works well too.
- Sea Salt and Black Pepper: Season to taste toward the end. The amount you need can change depending on how salty your chicken broth and cooked chicken already are.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Use Leftover or Rotisserie Chicken: This recipe is perfect for using cooked chicken you already have on hand. I often use my Traeger Smoked Whole Chicken or Dutch Oven Shredded Chicken, but roasted or rotisserie chicken works great too.
- Swap in Turkey: Leftover cooked turkey works in place of the chicken, making this a great recipe to keep in mind after Thanksgiving.
- Mix Up the Herbs: Thyme, oregano, rosemary, dill, sage, parsley, and chives all pair well with chicken and sourdough dumplings. Use your favorites or whatever you have growing in the garden or tucked in the fridge.
- Add a Little Heat: Stir in a pinch of red pepper flakes with the garlic and herbs if you want a subtle kick. You don't need much since the broth and sourdough dumplings should still be the stars.
- Use Homemade Bone Broth: Chicken broth works perfectly, but homemade chicken bone broth adds even more flavor. If your broth is already well seasoned, taste the soup before adding the full amount of salt.
How To Make Sourdough Chicken and Dumplings
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
The night before you want to make the soup, prepare your dumplings. You can also prepare the dumpling dough in the morning, but the fermenting time will be shorter.
Step 1. Make the sourdough dumpling dough. Add your active sourdough starter, flour, sea salt, honey, and whole milk to a medium bowl. Mix with a spatula until combined, and form the dough into a ball.
Cover the bowl with plastic wrap and allow the dough ball to ferment at room temperature for 12-24 hours.
Step 2. Shape the sourdough dumplings. Add 1 teaspoon of dried herbs to your dumpling dough and combine. Roll your dumplings into very small balls (roughly 1 tsp) and set aside. The dough will make about 30 dumplings. After testing this recipe several times, I found that keeping the dumplings this small helps the centers cook through evenly.
Step 3. Sauté the vegetables. Heat the olive oil in a medium Dutch oven over medium heat. Add the onion, carrots, and celery, then sauté for 7 to 10 minutes or until the vegetables have softened.
Step 4. Build the broth. Add the garlic and fresh herbs and cook for 1 to 2 minutes, just until fragrant. Pour in the chicken broth and bring it to a gentle boil.
Step 5. Cook the sourdough dumplings. Reduce the heat to a low simmer, then gently place the sourdough dumplings on top of the broth. Cover the Dutch oven and let the dumplings steam for 15-20minutes without removing the lid.
Step 6. Add the chicken. Stir in the shredded cooked chicken and simmer for another 3 to 4 minutes, or until the chicken is warmed through. Taste the broth and adjust the salt and black pepper before serving.
Nadia's Expert Tips & Notes
- Keep the dumplings small: This was the biggest lesson from testing this recipe five or six times. My first batches were too large and stayed doughy in the center. I finally settled on tiny, roughly 1-teaspoon balls, which cook through much more evenly.
- If your sourdough dumplings are doughy, cook them longer: Don't toss them! Keep the pot covered and let the dumplings simmer for a few more minutes, then cut one open to check the center. If this keeps happening, make the dumpling balls smaller the next time.
- Use a low simmer: Once the sourdough dumplings go into the broth, keep the heat gentle. A low simmer lets them steam and cook through without bouncing around in a hard boil.
- Keep the lid on: The covered Dutch oven traps the steam that cooks the dumplings. Try not to peek during the 15-minute cooking time.
- Start with active sourdough starter: I developed this sourdough dumpling recipe with active starter and a 12 to 24-hour fermentation. I haven't tested these dumplings with unfed discard, so active starter is what I recommend.
What to Serve with Sourdough Chicken and Dumplings
Sourdough Chicken and Dumplings is pretty hearty on its own, so I like to keep the rest of the meal simple.
- Fresh Sides: Pair it with a roasted butternut squash and feta salad or crisp vegetables with a light vinaigrette. The freshness is a nice contrast to the rich chicken broth and tender sourdough dumplings.
- Vegetables: Smoked green beans, maple bacon Brussels sprouts, smoked asparagus, or simple roasted broccoli make an easy side when you want to add more vegetables to the table.
- Bread: If you're feeding a hungry crowd, serve it with a slice of homemade sourdough bread for soaking up the extra broth.
- Dessert: Finish a cozy fall or winter dinner with something simple like gluten-free apple cobbler, apple sourdough bread, or no-bake pumpkin cheesecake bars.
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Storage and Reheating
- Refrigerator: Store leftover Sourdough Chicken and Dumplings in an airtight container in the refrigerator for 3 to 4 days. The sourdough dumplings will continue to absorb some of the chicken broth as they sit, so the soup will be thicker the next day.
- Reheating: Warm leftovers gently in a Dutch oven or saucepan over low to medium-low heat. Add a splash of chicken broth if the soup has thickened more than you like, then heat until the chicken and dumplings are warmed through.
- Freezer: For the best dumpling texture, I prefer freezing the chicken soup base without the sourdough dumplings. When you're ready to serve it, thaw the soup, warm it on the stovetop, and make a fresh batch of dumplings to cook directly in the broth.
- Meal Prep Tip: You can make the sourdough dumpling dough 12 to 24 hours before you plan to cook the soup. This makes dinner much easier since the fermentation happens ahead of time and most of that time is completely hands-off.
Recipe FAQs
After the sourdough dumplings have steamed for 15 minutes, cut one open and check the center. It should be cooked through with no wet or doughy center. If it still looks doughy, cover the Dutch oven again and let the dumplings simmer a little longer.
The dumplings may need more cooking time, or they may have been rolled too large. I learned this after testing this recipe several times. My early batches were too big and stayed doughy in the center. Keep each dumpling very small, roughly 1 teaspoon of dough, and let them cook covered at a low simmer. If they're still doughy, keep cooking them until the centers are done.
Yes. This sourdough dumpling dough is actually designed to be made ahead since it ferments for 12 to 24 hours. I like to prepare the dough the day before, then add the herbs and shape the dumplings right before cooking them in the soup.
Yes. These sourdough dumplings can be cooked in other broth-based soups or stews too. Keep them small, place them on top of the simmering broth, and cook them covered until the centers are completely cooked through.
I recommend giving the dough 12 to 24 hours to ferment at room temperature. You can make the dough in the morning for dinner that night, but the fermentation time will be shorter. I prefer making it the night before so most of the work is already done when it's time to make dinner.
I haven't tested this sourdough dumpling recipe with unfed discard. I developed and tested it using active sourdough starter, so that's what I recommend for the best results.
The chicken soup base freezes well, but the sourdough dumplings can lose some of their texture after freezing and thawing. For the best results, freeze the soup without the dumplings, then make a fresh batch of sourdough dumplings when you reheat the soup.
More Sourdough Recipes You'll Love!
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Sourdough Chicken And Dumplings
Ingredients
- 1 tablespoon Olive Oil extra virgin
- 1 large Yellow Onion diced
- 3 Carrots sliced
- 3 stalks Celery sliced
- 3 cloves Garlic minced
- 2 tablespoon Fresh herbs oregano, thyme, sage
- 32 oz Chicken Broth
- 8-10 oz Chicken shredded
- ½ teaspoon Sea Salt Start with ¼ and adjust to taste
- ¼ teaspoon Black Pepper
For the sourdough dumplings
- 145 grams Sourdough Starter active
- 145 grams Flour
- 6 grams Sea Salt
- 13 grams Honey
- 65 grams Milk
- 1 teaspoon dried herbs chives, parsley or oregano
Instructions
For the sourdough dumplings
- Add your active sourdough starter, flour, sea salt, honey, and whole milk to a medium bowl. Mix with a spatula until combined, and form the dough into a ball.145 grams Sourdough Starter, 145 grams Flour, 6 grams Sea Salt, 13 grams Honey, 65 grams Milk
- Cover the bowl with plastic wrap and allow the dough ball to ferment at room temperature for 12-24 hours.
For the soup
- To a medium Dutch oven, over medium-low heat, add the olive oil, onions, carrots, and chopped celery stalks. Saute for 7-10 minutes until soft.1 tbsp Olive Oil, 1 large Yellow Onion, 3 Carrots, 3 stalks Celery
- Add 1 teaspoon of dried herbs to your dumpling dough and combine. Roll your dumplings into small balls (roughly 1 tsp) and set aside. The dough will make about 30 dumplings.1 tsp dried herbs
- Add the garlic and aromatics to the Dutch oven and saute for 1-2 minutes or until fragrant.3 cloves Garlic, 2 tbsp Fresh herbs
- Pour in the bone broth and bring to a low boil. Add salt and pepper.32 oz Chicken Broth, ½ tsp Sea Salt, ¼ tsp Black Pepper
- Reduce the heat to a low simmer, and add the dumpling balls on top of the soup. Cover the Dutch oven with the lid, allowing the sourdough dumplings to steam for 15 minutes.8-10 oz Chicken
- Add the shredded chicken breast and stir to combine. Simmer for 3-4 minutes allowing the chicken to warm through.
Notes
- Keep the dumplings small: This was the biggest lesson from testing this recipe five or six times. My first batches were too large and stayed doughy in the center. I finally settled on tiny, roughly 1-teaspoon balls, which cook through much more evenly.
- If your sourdough dumplings are doughy, cook them longer: Don't toss them! Keep the pot covered and let the dumplings simmer for a few more minutes, then cut one open to check the center. If this keeps happening, make the dumpling balls smaller the next time.
- Use a low simmer: Once the sourdough dumplings go into the broth, keep the heat gentle. A low simmer lets them steam and cook through without bouncing around in a hard boil.
- Keep the lid on: The covered Dutch oven traps the steam that cooks the dumplings. Try not to peek during the 15-minute cooking time.
- Start with active sourdough starter: I developed this sourdough dumpling recipe with active starter and a 12 to 24-hour fermentation. I haven't tested these dumplings with unfed discard, so active starter is what I recommend.
Lori says
The soup was delicious, but the dumplings came out like doughy balls, not fluffy at all. I used the same starter for pizza dough and a loaf of bread - both came out great. I let the dough sit for 12 hours. Maybe it needed to sit longer?
Nadia Shatila says
Hey Lori - That's a bummer. I would try making the balls smaller and also cooking them longer if they are a bit doughy.