Sourdough Chicken And Dumplings

5 from 5 votes

Sourdough Chicken And Dumplings are the ultimate comfort food. The broth is rich and flavorful, and the sourdough dumplings are light and soft, not to mention they are a breeze to whip up. You can even use pre-cooked chicken breasts to save some time and energy. Prep everything in advance and enjoy a delicious dinner in no time.

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.
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.
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.
Add the garlic and aromatics to the Dutch oven and saute for 1-2 minutes or until fragrant.
Pour in the bone broth and bring to a low boil.
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.
Add the shredded chicken breast and stir to combine. Simmer for 3-4 minutes allowing the chicken to warm through.

Notes

Recipe Notes

It’s important to let the sourdough dumplings gently steam in the soup. Be sure to set your burner to low and cover your Dutch oven with a lid. No peeking!

Nutrition