Chicken and Sourdough Dumplings | Easy Recipe -

The good news is that you do not need any special equipment to make this chicken and dumplings recipe. Here are my favorite tools:

• Large enamel dutch oven: Of course, you can make this recipe in any large pot but I really like how cast iron dutch ovens hot the heat. I also feel that the look of those adds to the coziness of this dish.
• Large mixing bowl: This comes in handy for mixing the sourdough dumpling dough.
• Ladle: I love an old-fashioned stainless steel ladle to transfer the soup to the bowls.

1. Prepare the meat: If you are roasting a whole chicken, you can simply pick the meat off the bones. Alternatively, you can buy chicken breast meat, skinless chicken thighs, or your favorite chicken pieces. The simplest way is to boil them in some water or stock until done.
2. Make the soup base: To get the most gut-healing benefits, I prefer using my own chicken bone broth. However, you can use any store-bought chicken stock, bouillon, or broth.
3. Saute the vegetables: In a large soup pot or cast iron dutch oven over medium-high heat, heat up some olive oil. Add diced onions and cook until they are translucent. Add the remaining vegetables and cook until just a bit soft. Now add the cooked chicken meat and the broth. Simmer over low heat until all the vegetables are soft. Season the soup with a little salt and pepper to your liking.
4. In a separate medium bowl, combine flour, baking powder, salt, sourdough starter or sourdough discard, egg, and olive oil. Mix into a uniform dough. For a longer fermentation of the sourdough dumplings, you can cover the bowl with plastic wrap and set it aside for 2-4 hours.
5. With two large spoons, drop dumplings into the chicken soup. Put a lid on the pot and simmer for about 15 minutes or until the dumpling balls are cooked through.
6. Ladle generous portions of soup into soup bowls and add one to two dumplings to each bowl. Sprinkle with chopped parsley and serve while still hot.

You might like to vary the ingredients or methods.

• While I feel that you can perfectly make this dish on your stove top, you can perfectly use a slow cooker or instant pot for making it.
• You could even make these chicken and sourdough dumplings in the oven.
• For making the dumplings, you can use all purpose flour. If you prefer, you can make them with spelt flour or einkorn flour as well.
• You can substitute the olive oil in the dumplings with melted butter or even whole milk.
• If you are short on time and for different types of dumplings, you can even use store-bought biscuit dough. In that case, prepare the dough according to the package instructions.
• For a thicker soup or stew, you can add about 2-4 tbsp of flour of your choice.
• If you’d like to make this soup creamier, you can add some cream or sour cream right before serving.

This dish is best when served hot. For us, it is a complete meal, especially when we sprinkle a good amount of fresh herbs over it.

Nonetheless, you can serve this chicken and sourdough dumplings alongside a green salad and some dinner rolls or crusty artisan bread.

This dish is great for making leftovers. You might even like to double or triple the recipe. You can then place any leftover in an airtight container.

These chicken and sourdough dumplings will keep in the refrigerator for up to 6 days.

You can also keep them in the freezer for about 3-4 months. Just let them thaw in the refrigerator and gently heat them up before serving.

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