Sourdough Chicken and Dumplings From Scratch
A delicious spin off of a classic meal using sourdough discard.
Ingredients
Broth
- 4 tbsp butter
- 3 tbsp all-purpose flour heaping
- 6 cups chicken broth
- 2 tsp salt
- 2 tsp pepper
- extra seasoning to taste
- 3-4 cooked and shredded chicken breasts
Dumplings
- ⅓ cup sourdough discard
- ⅓ cup water
- 1½ tsp sugar or honey
- 1 tsp baking powder
- 1 tsp salt
- ¾-1¼ cups all-purpose flour
Instructions
- In a large pot cook chicken breasts on high heat until fully cooked (about 15-20 minutes).
- Allow chicken to cool while melting butter on medium heat in a meium-large pot.
- After butter melts, add all-purpose flour one tbsp at a time and whisk well to avoid sticking/burning. Add two cups of chicken broth and whisk until the butter/flour mixture (roux) is fully dissolved. Turn heat up to medium-high and continue to stir until the broth thickens. Add the remaining four cups of broth and allow to boil and thicken for about five minutes.
- Cut or shred chicken and add to broth mixture as it is thickening.
- After broth thickens and chicken is added turn heat to low. In a medium sized mixing bowl or bowl of a stand mixer combine sourdough starter and water.
- Add sugar or honey, baking powder, salt, and ¾ cup of flour. Mix well. Add ¼ cup of flour until you get a thick ball of dough. The dough should be firm but pliable like a thick biscuit dough.
- Roll dough out onto floured surface and cut with a cookie cutter into the shapes you prefer or roll into balls. (We prefer a more thin, noodle like dumpling that tends to cook more evenly and quickly.)
- Turn heat back up to medium-high and bring back to a simmer/low boil. Add dough strips to boiling broth a few at a time and stir to keep them from sticking.
- Once all the dough had been added cook for an additional 5-8 minutes. Stir and enjoy!