Sourdough Chicken and Dumplings Soup | Easy Cozy Recipe
If you’re craving a cozy, from-scratch meal, Sourdough Chicken and Dumplings Soup! is the answer. In this post, I’ll walk you through how to make a rich, savory chicken soup loaded with tender vegetables and topped with fluffy, tangy sourdough dumplings. You’ll learn what makes sourdough dumplings different, how to get the texture just right, and simple tips for prepping, simmering, and serving this comfort-food classic.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Butter: Salted or unsalted butter will do
Vegetables: Onions, celery, carrots, garlic and frozen peas bring the perfect flavor and texture to this soup
Chicken: Use cooked diced or shredded chicken. Save on time by opting for rotisserie chicken.
Broth: Chicken or vegetable broth/stock or bone broth all work well for this soup.Â
Sourdough discard: Thickens the soup and helps to create delicious dumplings. You can use active sourdough starter, just be sure to use the same amount in grams.
All-purpose flour: Gives the dumplings their structure and helps them hold together perfectly.
Baking powder: Helps the dumplings to rise.
Salt: Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.
Milk: I used whole milk, but you can substitute with 2% or any non-dairy options.
Supplies
Dutch oven or large, wide stockpot:
Large mixing bowls:
Liquid measuring cup:
How to Make Sourdough Discard Chicken and Dumplings
In a Dutch oven or large stockpot, melt the butter over medium heat. Add the onion, celery and carrots and cook until almost tender, about 5-7 minutes. Add garlic and continue to cook for 1 minute or until fragrant.
Whisk together the chicken stock and sourdough discard until smooth. Slowly pour the stock mixture, then add the chicken and season with salt, pepper and parsley. Bring to a boil, then lower the heat to a gentle simmer. Now prepare the sourdough dumplings.
Dumplings
In a large bowl, add the flour, baking powder and salt. Whisk until combined. Add the cold, cubed butter. Using your clean fingers, press the butter into the flour until it forms into crumbly, pea-sized pieces. Create a well in the center of the flour mixture.
In a liquid measuring cup, add the sourdough discard and milk. Whisk until smooth, then pour into the flour mixture. Stir with a spatula until the flour mixture is just combined. Careful not to over mix.
To long-ferment, cover the dumpling batter and store in the fridge overnight.
Drop small spoonfuls, about 15g ( ½ Tablespoon) of the dough into the simmering soup. Continue to spread the batter evenly throughout the entire pot. This will create about 25 dumplings. Cover and allow the dumplings to cook for 15 minutes without removing the lid. No peeking!
Pour in the frozen peas, stir and cook for 5 minutes or until softened.
Serve hot and enjoy!
How to Serve Sourdough Chicken and Dumplings Soup!
- Serve hot in deep bowls so you get plenty of broth with the chicken and sourdough dumplings.
- Garnish with fresh parsley, cracked black pepper, and a squeeze of lemon for brightness.
- Add a side of crusty bread, a simple green salad, or roasted vegetables for a complete meal.
- For extra richness, finish each bowl with a small pat of butter or a drizzle of olive oil.
How to Store Sourdough Chicken and Dumplings Soup!
- Cool quickly: Let the soup cool slightly, then refrigerate within 2 hours.
- Refrigerator: Store in an airtight container for 3–4 days.
- Best texture tip: If possible, store the soup base and the chicken and sourdough dumplings separately dumplings absorb broth and can turn soft.
- Freezer: Freeze up to 2–3 months (best if you freeze the soup without dumplings and make fresh dumplings when reheating).
- Reheating:Â Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth/water if it thickened. If dumplings are already in the soup, avoid hard boiling to prevent them from breaking down.
For More Guidance:
Why you’ll love this recipe
This cozy bowl is everything you want in comfort food savory broth, tender chicken, and pillowy sourdough dumplings that make it feel extra special.
Deep, Comforting Flavor:
Slow-simmered chicken, aromatic vegetables, and herbs build a rich, hearty base, while the slight tang from the sourdough dumplings adds a delicious, homemade depth you can’t get from store-bought shortcuts.
Perfect Use for Sourdough Starter:
This is a smart (and tasty) way to use up starter or discard no waste, all flavor. If you’ve been looking for a reliable sourdough dumpling recipe, this one turns that leftover starter into soft, fluffy dumplings with incredible texture.
Warm, Filling, and Family Friendly:
It’s a one-pot style meal that’s satisfying and kid-approved comforting, not fussy. The sourdough dumplings cook right on top of the soup, making this sourdough dumpling recipe perfect for busy nights, meal prep, or a cozy weekend dinner.
Frequently Asked Questions
Can I use frozen chicken?
Yes, just extend cooking time slightly.
What can I substitute for dumplings?
You can use biscuit dough or drop noodles.
Can this be made vegetarian?
Absolutely use vegetable broth and plant-based protein.
Is sourdough discard required?
Discard works best, but active starter is fine.
Can I make this dairy-free?
Yes use oil and plant-based milk.
Happy baking!
Sourdough Chicken and Dumplings Soup Recipe
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Kitchen tongs
- Sharp knife
- Cutting board
- 2 Mixing bowls
- Measuring cups and spoons
- Ladle
Ingredients
For the Soup
- 2 lbs bone-in chicken thighs or whole chicken pieces
- 2 tbsp olive oil or butter
- Salt and black pepper to taste
- 1 large onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 8 cups chicken broth low sodium
- 2 bay leaves
- 1 tsp dried thyme or fresh
- ½ cup heavy cream optional, for creamier soup
For the Sourdough Dumplings
- 1 ½ cups all-purpose flour
- ¾ cup sourdough starter discard or active
- ½ cup milk or buttermilk
- 1 large egg
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp melted butter
Instructions
Prepare the Chicken
- Pat chicken dry and season lightly with salt and pepper.
- Heat olive oil or butter in a large pot over medium heat.
- Brown chicken on all sides, about 5–7 minutes total.
- Remove chicken and set aside.
Build the Soup Base
- In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, add bay leaves and thyme, then return chicken to the pot.
- Bring to a simmer, cover, and cook for 30–40 minutes until chicken is tender.
Shred Chicken
- Remove chicken, shred meat, and discard bones and skin.
- Return shredded chicken to the pot.
Make the Dumplings
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, mix sourdough starter, milk, egg, and melted butter.
- Combine wet and dry ingredients until just mixed.
Cook Dumplings
- Drop spoonfuls of dumpling dough into gently simmering soup.
- Cover and cook for 15–18 minutes without lifting the lid.
Finish
- Stir in cream if using, adjust seasoning, remove bay leaves, and serve hot.
Notes
- Do not overmix dumpling dough to avoid dense dumplings.
- Keep soup at a gentle simmer when cooking dumplings.
- For extra tang, use fully fermented sourdough discard.
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