Chicken and Sourdough Dumplings is a delightful and comforting dish that combines the rich flavors of chicken with the tangy touch of sourdough, creating a perfect harmony for your taste buds. This recipe not only brings warmth and satisfaction but also utilizes wholesome ingredients that will fill your home with an inviting aroma. Whether you’re enjoying it on a chilly evening or serving it at a family gathering, this dish is bound to be a crowd-pleaser and a staple in your culinary repertoire.
Why We Love This Chicken and Sourdough Dumplings Recipe
There’s something incredibly comforting about a bowl of Chicken and Sourdough Dumplings. It’s not just a meal; it’s an experience that warms your heart and satisfies your hunger. This recipe shines because it’s simple yet delicious, making it perfect for both novice cooks and seasoned chefs. The combination of tender chicken and soft, fluffy dumplings creates a texture that is simply irresistible. Moreover, using sourdough discard introduces a unique flavor that elevates the dish while minimizing food waste. This recipe also allows you to tailor it to your taste, incorporating various veggies based on what you have on hand. It’s hearty, nourishing, and perfect for sharing with loved ones.
Ingredients about Chicken and Sourdough Dumplings
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 3 ½ cups chicken bone broth
- 2 cups milk
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon dried parsley
- ½ teaspoon sage
- ½ teaspoon thyme
- 1 cup sourdough discard
- 1 tablespoon milk (for dumplings)
- 1 teaspoon salt (for dumplings)
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
How to Make Chicken and Sourdough Dumplings Directions
Let’s dive into the steps to create this delicious dish! Start by prepping your ingredients to ensure everything is ready to go. Chop the onion into small pieces, mince the garlic, and slice the carrots to your desired thickness.
In a large, heavy-bottomed pot or Dutch oven, warm the olive oil over medium heat. Once hot, add the diced onion and sauté it until it turns translucent, about 4-5 minutes. The goal is to unlock the sweet flavor of the onion, which will serve as a fantastic base for your dish.
Next, add the minced garlic and continue to sauté for another minute. Garlic brings a wonderful aroma and depth of flavor, enhancing the overall experience of your Chicken and Sourdough Dumplings.
Now, introduce the sliced carrots to the pot along with the chicken breast. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s slightly browned. This browning process adds a savory richness to your pot.
Pour in the chicken bone broth, and bring everything to a gentle simmer. This is where the magic begins! As the broth heats up, it will meld beautifully with the chicken and vegetables. Season your mixture with salt, pepper, dried parsley, sage, and thyme. These herbs complement the chicken while adding complexity to the broth.
After 15-20 minutes, check that the chicken is fully cooked by slicing it in the thickest part. If no pink remains, it’s ready! Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces. Return the shredded chicken back to the pot. Here’s where you can add the milk to enhance the creaminess of your soup, stirring gently to combine.
Now, let’s move on to making the dumplings! In a separate bowl, combine the sourdough discard, all-purpose flour, baking powder, milk, and salt. Stir until a soft dough forms. The sourdough provides a delightful tanginess that pairs wonderfully with the rich broth.
Using a spoon, drop spoonfuls of the dumpling mixture into the simmering soup. These dumplings will puff up and absorb the delicious flavors of the broth as they cook. Allow them to simmer uncovered for about 10-15 minutes, until they are cooked through and fluffy.
Now you have a hearty pot of Chicken and Sourdough Dumplings ready to be enjoyed.
How to Serve Chicken and Sourdough Dumplings
Serving Chicken and Sourdough Dumplings is an opportunity to present a dish that looks as good as it tastes. Use a ladle to scoop the warm soup into bowls, making sure to include both chicken and dumplings. For an added touch, consider garnishing with a sprinkle of fresh herbs or a drizzle of olive oil to enhance the presentation.
This hearty dish pairs beautifully with crusty bread or a fresh side salad. The bread is perfect for dipping into the delicious broth, while a salad can provide a refreshing contrast to the richness of the dumplings. You can also serve it with pickles or fermented vegetables for a tangy crunch that complements the meal. Whether you’re gathering around the table with family or enjoying a cozy dinner alone, Chicken and Sourdough Dumplings is best served hot, allowing its delicious aroma to fill the air.
Expert Tips: Chicken and Sourdough Dumplings
To help you perfect your Chicken and Sourdough Dumplings, here are some expert tips you can follow. First, always ensure that your chicken is fresh to get the best flavor. You can also use leftover chicken if you have some on hand; just add it at the end of the cooking process to warm it through.
When making your dumplings, be careful not to overmix the dough; it should remain soft and slightly sticky. If your dough appears too dry, add a little more milk, one tablespoon at a time, until you achieve the right consistency.
Another tip is to allow the soup to simmer before adding the dumplings, as this will help them cook evenly without getting too soggy. If you’d like, feel free to add other vegetables like green beans, peas, or potatoes, enhancing the dish’s nutritional value and flavor.
Remember, this recipe is versatile. You can adjust the herbs and spices based on your preferences, making it a meal that can evolve with your taste over time.
How to Store Chicken and Sourdough Dumplings
If you happen to have leftovers (which is rare because it’s so delicious!), storing them properly will ensure you can enjoy this meal again. Allow the Chicken and Sourdough Dumplings to cool completely before transferring them to an airtight container. It’s best not to store the dumplings in the broth, as they may absorb too much liquid and become mushy.
You can store these leftovers in the refrigerator for up to three days. When you’re ready to enjoy them again, reheat the soup gently on the stove over low heat, adding a splash of broth or milk if needed to help restore the creaminess. If you need to store it for longer, consider freezing it. Place the cooled dumplings and soup in a freezer-safe container, and they can last up to three months. To reheat, thaw overnight in the refrigerator and warm on the stove.
Variation of Chicken and Sourdough Dumplings
One of the best things about Chicken and Sourdough Dumplings is how adaptable it is. Here are some variations you can try to keep things exciting. For a twist on flavors, you might consider adding some fresh or frozen corn for a touch of sweetness. If you’re craving a bit of heat, toss in some diced jalapeños or red pepper flakes.
If you want to sneak in more vegetables, feel free to add zucchini, spinach, or even kale near the end of cooking, so they retain their color and nutrients. You could also utilize different proteins, like turkey or even a plant-based alternative, if you’re accommodating dietary preferences.
For a fun twist on the dumplings themselves, add some grated cheese to the dough to create cheesy dumplings! Experimenting with herbs can bring vibrant flavors too; try fresh basil or cilantro for a different taste profile. These variations allow you to make Chicken and Sourdough Dumplings uniquely yours, ensuring every bowl has its own story.
FAQ
What are Chicken and Sourdough Dumplings?
Chicken and Sourdough Dumplings is a comforting dish made with chicken simmered in a flavorful broth, accompanied by soft, fluffy dumplings made from sourdough discard. It’s a meal that is both hearty and satisfying, perfect for warming you up during colder days.
How do I know when the dumplings are cooked?
The dumplings are cooked when they puff up and float slightly on the surface of the soup. They should also feel firm to the touch. Simmering them uncovered for about 10-15 minutes is usually sufficient for doneness.
Can I use store-bought broth instead of chicken bone broth?
Yes, you can use store-bought chicken broth instead of chicken bone broth. Just ensure that it is of good quality, as it will contribute significantly to the flavor of your dish.
What can I serve with Chicken and Sourdough Dumplings?
Chicken and Sourdough Dumplings pairs beautifully with crusty bread, a fresh salad, or pickles. These sides provide a contrast to the dish’s richness and complement its comforting nature.
Can I freeze leftovers of Chicken and Sourdough Dumplings?
Yes, you can freeze leftovers of Chicken and Sourdough Dumplings! Just make sure to cool them completely before transferring them to an airtight container. They can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and warm on the stove.
Chicken and Sourdough Dumplings
Ingredients
For the Soup
- 2 tablespoons olive oil For sautéing
- 1 pound chicken breast Cut into cubes
- 1 large onion, diced Adds sweetness and depth
- 3 cloves garlic, minced Enhances flavor
- 2 large carrots, sliced For added sweetness and nutrition
- 3.5 cups chicken bone broth You can use store-bought if necessary
- 2 cups milk To enrich the soup
- 2 teaspoons salt To taste
- 0.5 teaspoon pepper To taste
- 1 teaspoon dried parsley Herb flavor
- 0.5 teaspoon sage Adds earthy notes
- 0.5 teaspoon thyme Enhances savoriness
For the Dumplings
- 1 cup sourdough discard Provides unique flavor
- 1 tablespoon milk For dumpling dough
- 1 teaspoon salt To season the dumplings
- 1.5 cups all-purpose flour Base for dumplings
- 1 tablespoon baking powder Leavening agent for dumplings
Instructions
Preparation
- Chop the onion, mince the garlic, and slice the carrots.
Cooking
- In a large pot or Dutch oven, warm the olive oil over medium heat.
- Add the diced onion, sauté until translucent, about 4-5 minutes.
- Add minced garlic and sauté for another minute.
- Introduce sliced carrots and chicken breast to the pot, cooking for about 5-7 minutes until slightly browned.
- Pour in chicken bone broth, bring to a gentle simmer.
- Season with salt, pepper, parsley, sage, and thyme.
- After 15-20 minutes, check if chicken is fully cooked, then shred and return to soup.
- Add milk to the pot and stir gently to combine.
- In a separate bowl, combine sourdough discard, flour, baking powder, milk, and salt until a soft dough forms.
- Drop spoonfuls of dumpling mixture into the simmering soup and cook uncovered for 10-15 minutes until fluffy.
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