Sourdough Chicken And Dumplings

4.67 from 6 votes

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.

Prep Time10

Cook Time25

Inactive Time1

Total Time1 35

Course: dinner, Main Course

Cuisine: American

Servings:

Calories: 322kcal

Author: Nadia

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

Recipes Notes and tips

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.

Nutrition