Chicken Sourdough Dumplings
Indulge in the ultimate comfort food with this hearty Chicken Sourdough Dumplings recipe, where tender shredded chicken and a medley of vegetables simmer in a flavorful broth, topped with fluffy sourdough dumplings. This recipe adds a unique twist to the classic dish by incorporating sourdough starter into the dumpling dough, giving it a slight tang and delightful texture. Perfect for cozy evenings, this one-pot meal combines the rich aroma of thyme, bay leaves, and garlic with the irresistible softness of homemade dumplings. Ready in just over an hour and packed with wholesome ingredients like carrots, celery, and parsley, this dish is as nourishing as it is satisfying. Serve it steaming hot for a comforting dinner your family will devour!
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 2 Carrots (sliced)
- 2 Celery stalks (chopped)
- 1 Small onion (diced)
- 2 Garlic cloves (minced)
- 6 cups Chicken broth
- 2 Bay leaves
- 1 tsp Fresh thyme
- 1.5 cups All-purpose flour
- 0.5 cup Sourdough starter (discard or active)
- 2 tsp Baking powder
- 1 tsp Salt
- 3 tbsp Unsalted butter (cold, cubed)
- 0.5 cup Whole milk
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Olive oil
- Salt and pepper (to taste)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and sear them in the pot until golden brown on both sides, about 4 minutes per side. Remove and set aside.
In the same pot, add the diced onion, carrots, celery, and garlic. Cook for 5 minutes, stirring occasionally, until softened and fragrant.
Pour in the chicken broth and add the bay leaves and thyme. Bring to a gentle simmer.
Return the seared chicken thighs to the pot. Cover and let simmer on low heat for 20 minutes, or until the chicken is cooked through and tender.
While the chicken is simmering, prepare the sourdough dumplings. In a mixing bowl, combine the all-purpose flour, baking powder, and 1 teaspoon of salt.
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the sourdough starter and milk until a soft dough forms. Be careful not to overmix.
Once the chicken is tender, remove it from the pot, shred it with two forks, and return it to the pot.
Scoop spoonfuls of the dumpling dough and drop them gently onto the simmering broth. Cover the pot and let the dumplings cook for 12-15 minutes without lifting the lid. They should be puffed and cooked through.
Remove the bay leaves from the pot. Taste and adjust seasoning with salt and pepper as needed.
Ladle the chicken and dumplings into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 7653 mg | 333% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 22.7 g | ||
| Protein | 166.9 g | 334% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 529 mg | 41% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3863 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
