Sourdough Chicken and Dumplings
Enjoy the comforting, warm flavors of old-fashioned chicken and dumpling soup, but made with tangy, flavorful sourdough. This Sourdough Chicken and Dumplings Soup Recipe is a perfect way to use up discard while providing a warm and hearty meal to the family for pennies per serving.
Servings: 6 servings
Calories: 235kcal
Cost: Recipe $4.96 / Serving $0.83
Ingredients
Soup
- 1-2 tablespoons olive oil or butter ($0.20)
- 1 large onion, diced ($0.98)
- 2 large carrots, chopped ($0.42)
- 2 stalks celery, chopped ($0.34)
- 4 cloves garlic, minced ($0.18)
- 1 cup cooked chicken, shredded ($0.50)
- 6 cups broth, chicken, beef, or vegetable ($1.50)
- 1 teaspoon salt, adjust to taste ($0.01)
- 1 teaspoon Italian seasoning ($0.08)
- 1 teaspoon garlic powder ($0.08)
- 1 teaspoon onion powder ($0.08)
- ½ teaspoon ground black pepper ($0.04)
Sourdough Dumplings
- 1 cup sourdough starter or discard ($0.12)
- 1 cup all-purpose flour ($0.13)
- 1 teaspoon baking powder ($0.04)
- ½ teaspoon salt ($0.01)
- 1 tablespoon olive oil or butter ($0.10)
- ¼-⅓ cup milk or water ($0.07)
- 1 teaspoon dried parsley ($0.08)
Instructions
- Sauté vegetables. Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, celery, and garlic and cook for 5 to 7 minutes, until softened.
- Season and add chicken. Stir in the shredded chicken, salt, Italian seasoning, garlic powder, onion powder, and black pepper until evenly combined.
- Add broth. Pour in the broth and bring the soup to a gentle simmer.
- Mix dumpling dough. In a bowl, combine the sourdough starter, flour, baking powder, salt, and olive oil or butter. Gradually add the milk or water until a soft, slightly sticky dough forms.
- Add dumplings. Drop spoonfuls of dough gently onto the surface of the simmering soup. Keep the soup at a gentle simmer, not a rolling boil.
- Steam dumplings. Cover the pot and cook for 12 to 15 minutes, lifting the lid as little as possible, until the dumplings are puffed and firm.
- Serve. Serve warm.
Notes
- Chicken shortcut. Pre-cooked shredded chicken, such as rotisserie or leftovers, keeps this meal quick and budget-friendly.
- Gentle heat matters. Keep the soup at a gentle simmer when cooking dumplings. Boiling can cause them to fall apart.
- Dumpling texture. The dough should be soft and slightly sticky. Dough that is too dry will be dense, while overly wet dough may dissolve.
- Lid discipline. Avoid lifting the lid frequently while dumplings cook. Trapped steam helps them puff properly.
- Starter flexibility. Sourdough starter or discard can be used straight from the refrigerator with no need to feed first.
- Leftovers. This soup tastes even better the next day. Add a splash of broth when reheating to keep the dumplings soft.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 34g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 1640mg | Potassium: 248mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4587IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg
