Sourdough Chicken and Dumplings

5.0 from 12 votes

This chicken and sourdough dumpling recipe is a feel-good meal that is both healthy and is a great use of extra sourdough! This soup is easy to prepare with food you have on hand and can be modified infinitely! It is a great way to pack a bunch of yummy vegetables into a meal.

Why you’ll love this Sourdough Chicken and Dumplings Recipe

• This dish has everything you want in a soup: hearty, comforting and delicious!
• This soup is easy to prepare with food you have on hand and can be modified infinitely! It is a great way to pack a bunch of yummy vegetables into a meal.
• Dumplings are very simple to put together, but add so much taste and texture to your average stew! Everyone is impressed to see them in the bowl.
• The soup is quick to put together–simply chop the ingredients, toss them in, and simmer!

Ingredients for Sourdough Chicken and Dumplings

Chicken Stew Ingredients

• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 tbsp olive oil
• 1/2 cup carrots, chopped
• 1/2 cup mushrooms, sliced (we use baby portabella, but white mushrooms would work)
• 2 stalks celery, chopped
• 3 medium potatoes, chopped
• 32 oz vegetable broth (we use low sodium broth)
• 3 chicken breasts, chopped (I like to marinate my chicken with some vinegar and salt and pepper ahead of time but this is not required!)
• 1/2 cup milk (optional)
• 1 tbsp greek yogurt (optional)

Sourdough Dumplings Ingredients

• 1 cup pancake baking mix
• 3 tbsp cold butter, cubed
• 1 egg
• 1/2 cup sourdough starter
• 1 tsp Italian seasoning

How to make Sourdough Chicken and Dumplings

Saute the onions, garlic and olive oil in a dutch oven over medium heat until fragrant.

Add all the vegetables and vegetable broth to the pot and bring to a boil.

Once boiling, reduce to a simmer and add chicken.

Stew together for 45 minutes to 1 hour or until chicken is cooked through.

While the soup is simmering, prepare the dumplings by adding the cold butter to the pancake mix and combining until uniformly crumbly.

Add in the egg, sourdough starter and Italian seasoning and mix until combined into a dough.

Shape the dough into small balls (slightly smaller than golf balls).

Add the dough balls to the simmering soup. Ensure that they don’t touch.

Cover the soup and do not uncover for 12-15 minutes to ensure proper texture. The dumplings will puff up and are fully cooked when an inserted toothpick comes out clean.

Tips to ensure your sourdough dumplings come out perfect

• Make sure your butter is cold when you cut it into the baking mixture.
• Avoid overworking the uncooked dumplings. The dumplings should be able to hold their shape well prior to placing in the soup.
• When you place the dumplings in the simmering soup, make sure you cover the pot and don’t uncover for at least 12 minutes to avoid the dumplings turning out gluey.

Popular Substitutions

• This dish is a perfect way to use up vegetables in your fridge! So if you have some spinach, broccoli, bean, etc that need to be used, throw them in! If your missing any of the vegetables, no problem, the soup will still turn out yummy!
• The milk and yogurt can easily be left out of the soup, I just love the hint of substance and creaminess they add to the stew.
• Any broth (chicken, beef) can be substituted for the vegetable broth.
• This soup can also easily be made meat-free by simply leaving out the chicken.
• I use pancake mix for dumplings because it is easy and on-hand for me, but it can be replaced with flour, baking powder and salt!
• You can replace the Italian seasoning in the dumplings with fresh parsley, rosemary, Herbs de Provence or your favorite herb mix.

Sourdough Chicken and Dumplings Storage and Meal Prep

• This is an excellent dish to throw together with things you have in your fridge or pantry. It is very easily modified based on what is available and what you feel like including!
• The soup will last for 3-4 days in the refrigerator. I recommend reheating over the stove as opposed to the microwave. The dumplings will likely break down over time. While they may not look as good, they still will add a delicious heartiness to your soup!
• If you added milk and yogurt to your soup, it won’t freeze well. If you’d like to prepare extra soup to store in the freezer, prepare the soup up until the dairy products are added and freeze a portion. Once you thaw and heat the frozen soup, you can add the milk and yogurt.
• The same advice goes for soup with dumplings in it! It doesn’t freeze well, but you can freeze the dairy-free chicken soup without dumplings and then cook dumplings once you heat it up in the future.
• You can prepare and store uncooked dumplings in the freezer for up to three months. Thaw to room temperature when ready to use.

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5.0 from 12 votes