Chicken and Sourdough Dumplings
A delightful and comforting dish that combines chicken with sourdough for a flavorful experience, perfect for any gathering or cozy evening.
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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Notes
Store leftovers in an airtight container up to three days, freeze for up to three months. Reheat gently on the stove with added broth or milk if needed.