Chicken and sourdough dumplings offer a cozy culinary experience that warms the heart and fills the belly. This dish combines the comforting aspects of a hearty chicken soup with the unique texture and flavor of sourdough dumplings. Imagine sitting down to a bowl of richly flavored broth, tender chicken, and fluffy dumplings that seem to melt in your mouth. It’s not just a meal; it’s a heartwarming memory in every spoonful, perfect for chilly days or family gatherings.
Why We Love This Chicken & Sourdough Dumplings Recipe
This chicken and sourdough dumplings recipe effortlessly blends homey flavors with a touch of creativity. The use of sourdough discard not only minimizes waste but also enhances the flavor profile of the dish. You’ll appreciate the delicate balance of spices coupled with the savory notes from the chicken and broth. It’s a simple yet satisfying meal that brings family together and is easy enough for anyone to make. Whether you’re a seasoned chef or a kitchen novice, this recipe will quickly become a favorite in your household.
Ingredients about Chicken & Sourdough Dumplings
To bring this delightful dish to life, gather the following ingredients:
For the Soup:
- 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
For the Dumplings:
- 1 cup sourdough discard
- 1 tablespoon milk
- 1 teaspoon salt
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
How to Make Chicken & Sourdough Dumplings Directions
Start by prepping your ingredients. Chop the onion, mince the garlic, and slice the carrots to ensure everything is ready for cooking. In a large pot over medium heat, warm the olive oil and sauté the diced onion until it becomes translucent. Add the minced garlic and let it cook for another minute until fragrant, making sure not to let it burn.
Next, introduce the sliced carrots and chicken breast to the pot, cooking them until the chicken is slightly browned. This process builds a wonderful flavor base for your soup. Pour in the chicken bone broth and bring the mixture to a gentle simmer. Season with salt, pepper, dried parsley, sage, and thyme, allowing the flavors to meld beautifully as the chicken cooks through. After about 15-20 minutes, check that the chicken is fully cooked; it should shred easily with a fork.
Remove the chicken breast from the pot and shred it into bite-sized pieces before returning it to the soup. Adding milk to the broth enhances its creaminess and makes it even more flavorful. Allow the soup to stay on low heat as you prepare the dumplings.
For the dumplings, in a separate bowl, combine sourdough discard, flour, baking powder, milk, and salt. Mix until a soft dough forms. If the mixture is too sticky, add a bit more flour until it reaches the desired consistency. You want the dough to be slightly tacky but manageable.
Once your dumpling dough is ready, drop spoonfuls of it into the simmering soup. Be sure not to overcrowd the pot, as the dumplings will expand while cooking. Let them simmer uncovered for about 10-15 minutes, or until they are cooked through and fluffy. The whole kitchen will fill with a delightful aroma, making it hard to wait!
How to Serve Chicken & Sourdough Dumplings
Serving chicken and sourdough dumplings is a simple affair, but you can enhance the experience in a few thoughtful ways. Ladle the steaming soup into individual bowls ensuring each bowl contains a generous amount of chicken and dumplings. For a pop of freshness, you can sprinkle some additional dried parsley or fresh herbs on top before serving. Pair your dish with crusty bread or a simple green salad to create a well-rounded meal. This dish is hearty enough on its own, but the freshness of a salad provides a great contrast to the creamy soup. Enjoying it with family or friends will bring everyone together, making for a delightful mealtime.
Expert Tips: Chicken & Sourdough Dumplings
When making chicken and sourdough dumplings, a few expert tips can elevate your dish. First, select high-quality chicken bone broth; the better the broth, the richer the flavor. If you have time, consider making your own broth for an even deeper taste.
Next, ensure your dumpling dough isn’t too dry. A touch of tackiness helps maintain moisture during cooking, making your dumplings soft and fluffy. If you’re unsure, you can test a small dumpling beforehand to see if it cooks properly.
Finally, if you want a slightly thicker broth, consider adding a cornstarch slurry or letting the soup reduce for a few minutes. This will concentrate the flavors further. Remember to taste as you go, adjusting the seasoning to your preference for the best results.
How to Store Chicken & Sourdough Dumplings
Storing chicken and sourdough dumplings for later enjoyment is easy. Allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. Reheating is simple; just place it on the stove over medium heat until it’s warmed through. If you’ve made a larger batch, you can freeze leftovers for later use. Simply pour the cooled soup into freezer-safe containers, leaving a bit of space at the top for expansion, and store for up to three months.
When reheating frozen dumplings, it’s best to let them thaw in the refrigerator overnight before reheating. From frozen, you may need to add a splash more broth or water to restore the creamy consistency.
Variation of Chicken & Sourdough Dumplings
While the classic chicken and sourdough dumplings are delicious, you can explore various variations to keep things exciting in the kitchen. For a twist, consider adding vegetables like peas, corn, or celery for added texture and nutrition. You can also replace the chicken with turkey for a fantastic post-holiday leftover dish.
If you want to spice things up, try adding a dash of hot sauce or red pepper flakes to the soup for a hint of heat. Alternatively, consider incorporating different herbs, such as rosemary or dill, to give your dish a new flavor profile. For a vegetarian twist, substitute the chicken with mushrooms and use vegetable broth instead. Each of these variations retains the core comfort of the dish while allowing you to customize it to your tastes.
FAQ
What are chicken and sourdough dumplings?
Chicken and sourdough dumplings is a comforting dish that combines tender chicken in a rich broth with fluffy dumplings made from sourdough discard. It’s a perfect meal for chilly days or family gatherings.
How long do chicken and sourdough dumplings take to make?
The entire process, from prep to serving, typically takes about an hour to an hour and a half, making it a relatively quick meal for its satisfying depth of flavor.
Can I use leftover chicken for this recipe?
Absolutely! Using leftover cooked chicken is a great way to save time, and it adds extra flavor to your soup.
What can I serve with chicken and sourdough dumplings?
Serving chicken and sourdough dumplings with a crisp green salad or some crusty bread enhances the meal and creates a balanced dining experience.
How do I store leftover chicken and sourdough dumplings?
Once cooled, transfer the leftovers to an airtight container and store them in the fridge for up to three days. You can also freeze them for up to three months for later enjoyment.
Chicken and Sourdough Dumplings
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 3.5 cups chicken bone broth
- 2 cups milk
- 2 teaspoons salt
- 0.5 teaspoon pepper
- 1 teaspoon dried parsley
- 0.5 teaspoon sage
- 0.5 teaspoon thyme
For the Dumplings
- 1 cup sourdough discard
- 1 tablespoon milk
- 1 teaspoon salt
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
Instructions
Preparation
- Chop the onion, mince the garlic, and slice the carrots.
Cooking the Soup
- In a large pot over medium heat, warm the olive oil and sauté the diced onion until it becomes translucent.
- Add the minced garlic and let it cook for another minute until fragrant.
- Introduce the sliced carrots and chicken breast to the pot, cooking them until the chicken is slightly browned.
- Pour in the chicken bone broth and bring the mixture to a gentle simmer.
- Season with salt, pepper, dried parsley, sage, and thyme.
- Cook for 15-20 minutes until the chicken is fully cooked and shreds easily.
Assembling the Soup
- Remove the chicken breast from the pot, shred it into bite-sized pieces, and return it to the soup.
- Add milk to enhance the broth's creaminess, keeping on low heat.
Making the Dumplings
- In a separate bowl, combine sourdough discard, flour, baking powder, milk, and salt to form a soft dough.
- If too sticky, add a bit more flour until the desired consistency is reached.
- Drop spoonfuls of the dumpling dough into the simmering soup, ensuring not to overcrowd the pot.
- Let them simmer uncovered for about 10-15 minutes, or until cooked through and fluffy.
Serving
- Ladle the steaming soup into bowls and garnish with additional dried parsley or fresh herbs if desired.
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