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This easy chicken and sourdough dumplings recipe is made with both sourdough and fresh milled flour. It is filled with vegetables, protein (24.5g!), healthy fats and lots of good fiber. The broth meal is packed with flavor and the dumplings are made with sourdough and freshly milled flour. This recipe will encourage healing within your family – from the inside, out.

chicken and fresh milled flour dumplings.

This season has brought a lot of illness into our household. Starting with a head cold, then onto Flu A, then back to a head cold – it feels like it is never ending. Pair this with a few other health concerns on our plate, and you’ve got a mom (me) who has the desire to fill the need (thank you, God), of getting my family’s health on track.

And with illness brings a time to slow down. Though being a mom does not always mean slowing down as the meals need to continue. Thankfully, this recipe comes together with ease.

There are a few ‘shortcuts’ used in this recipe to make it easier to come together – while still packing in a lot of nutrients. Bone broth packets (instead of homemade), frozen vegetables (instead of mirepoix) and raw chicken straight into the pot (instead of cooked separate).

As an added bonus, this meal is just as hearty but much faster to make than chicken pot pie (with a sourdough crust). One thing is for sure – we love sourdough dinner recipes!

If you have ever heard of penicillin soup – this recipe reminds me of it. Warm, aromatic, flavorful. That bowl of soup you want when you do not feel good and just desire to feel better…like yesterday.

I love being able to make recipes like these for our family and bringing them to others on this sourdough blog. I hope your family feels better after enjoying this meal. I know we do.

chicken and sourdough fresh milled flour dumplings in a bowl.

Why you will love this easy chicken and sourdough dumpling recipe

This meal tastes like it has been steeping for days.

All 20 amino acids are fulfilled and the recipe is packed with fiber.

There is just as much protein as vegetables and dumplings – something we absolutely love to make soup stretch further.

Kitchen Equipment

This recipe comes together with a few staples. This includes your typical knife and cutting board – along with a a large pot for baking the soup and a pastry blender for bringing the dumplings together.

ingredients for chicken and sourdough dumplings with labels.

Ingredients for easy chicken and sourdough dumplings

This recipe comes together with a few key ingredients. Sourdough dumplings (made with freshly milled flour), bone broth and of course chicken and vegetables. For a full list of ingredients, head to the recipe card located at the bottom of the page.

Sourdough Dumplings (Made with freshly milled flour) – These homemade dumplings come together with two distinct parts – sourdough discard and freshly milled flour. Just like with fresh milled flour sourdough brownies, we use soft white wheat to make these dumplings.

I love how flavorful these are as they cook within the soup. If you have never had dumplings before, they can take on the texture of a chewy – almost pasta like feel or they can be like a biscuit. It all depends on how long they cook in the soup and how much moisture they cook in.

Bone Broth: We have done it all – made homemade bone broth from scratch, used boxed bone broth and bone broth packets. The bone broth packets are our favorite because they add a depth of flavor to the meal (and lots of protein) into the dish. We highly recommend the combination of both bone broth and chicken broth if you have the option.

Chicken and vegetables: The best part about this meal is that the chicken cooks the soup and adds another layer to the flavor of the broth. You can also used smoked chicken breasts if you plan ahead. We add a combination of fresh and frozen vegetables to this dish – though you can keep it basic and make a mirepoix (onion, celery and carrot).

How to make chicken and sourdough dumplings

Step 1: Sweat the onion, celery and garlic. Add the spices.

Step 2: Add water, broth packets and chicken.

broth in pot and chicken on cutting board.

Step 3: Remove chicken from pot and dice.

Step 4: Make the dumplings.

Step 5: Add the dumplings to the soup and cook.

chicken and vegetables with dumplings in a pot.

Step 6: Enjoy.

How to store chicken and dumplings with freshly milled flour

We store this meal in the fridge after dinner. Once enjoyed, remove from the heat and place into the fridge immediately to cool.

This can store in the fridge for one week or you can put it into the freezer for longer storage. Store the freezer in a freezer safe container / bag for up to three weeks.

Frequently Asked Questions

Yes – you can use any flour replacement within this recipe and it will turn out great.

Mirepoix is a combination of onions, celery and carrots. These are finely diced and cooked down together. Mirepoix is often the key to the best soup recipes.

A dumpling tastes like a biscuit that also has the texture of pasta. They can be ‘dense’ around the outside and fluffy on the inside. It is truly a taste and texture of it’s own.

Chicken and Sourdough Dumplings (made with fresh milled flour)

Hailey

This easy chicken and sourdough dumplings recipe is made with both sourdough and fresh milled flour. It is filled with vegetables, protein, healthy fats and lots of good fiber. The bone broth is packed with flavor and the dumplings are made with sourdough and freshly milled flour.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Course Dinner, lunch

Cuisine American

Servings servings

Calories 263 kcal

Equipment

1 Large Stock Pot
1 Large Mixing Bowl
1 pastry blender (for sourdough dumplings)

Ingredients

Sourdough Dumplings (With fresh milled flour)

7 ounces fresh milled flour (200g or 7 ounces). We used soft white wheat berries.
1/2 tsp salt
1 tsp sugar
1 TBS baking powder
1 tsp parsley optional – for color / flavor
4 TBS butter unsalted
3/4 cup sourdough discard
1/4 cup water

Soup

1 TBS butter salted
1 onion (diced) Yellow or white onion
2 cups celery sliced in 1/4 thick
3 garlic cloves (Minced)
1 tsp salt
1/2 tsp black pepper
1 tsp parsley
1/4 tsp turmeric
2 bay leaves
12 ounces mixed vegetables We use frozen peas, carrots, corn, green beans – Can also use 2 cups of carrots only if you like mirepoix instead of mixed vegetables.
4 whole chicken breasts diced – see notes for options
1/2 packet chicken bone broth We use the brand "Bare Bones"- see notes for alternatives
1/2 packet beef bone broth We use the brand "Bare Bones" – see notes for alternatives
12 cups water I know this seems like 'a lot' of water, but the dumplings will soak up a lot of this as the dish sits.

Instructions

Making the base

Start by adding your chopped vegetables (celery, onion and garlic or mirepoix*) to the stock pot with 1 TBS of butter. Once the vegetables are translucent and have begun to sweat – add in the spices. Cook until fragrant.
*If making a mirepoix – use the same amount of celery and onion as specified above. Add 2 cups of diced carrots. Do not put in other vegetables later in recipe.
Add the water, bone broth packets, additional vegetables and chicken. Cover with a lid and bring to a boil. Reduce to a simmer and allow to bake until the chicken is cooked through.
While baking – assemble the sourdough dumplings.

Sourdough Dumplings (With freshly milled flour)

While the soup is cooking, combine the flour, salt, sugar, baking powder, and parsley.
To the flour mixture, cut in the butter with the pastry blender until it is mixed into pea sized pieces.
Stir in the sourdough discard and water to the mixture until combined – leaving the butter as 'chunky' as possible.
Set aside as the soup continues to bake. The baking powder will begin to activate and the dumpling mixture will begin to expand – this will lead to fluffy dumplings once baked.

Combining the base and dumplings

Once the chicken is cooked, remove from the pot and dice. Return to the pot. Remove the bay leaves during this time.
Reduce the heat to just above a simmer. Do not boil the water or the dumplings will not retain their shape.
Use a spoon or scoop to place the dumplings in the soup. Once placed in the water, put the lid on the soup and allow it to cook for 8 minutes. The dumplings will expand within the pot.
After 8 minutes, flip the dumplings and put the lid back on. Cook for 8- 10 more minutes – or until the dumplings are cooked through.
Serve hot.

Notes

Bone broth packet / water

If you do have a bone broth packet and want to replace it with bone broth – consider using half bone broth and half water.

Additionally consider adding 1 tsp of apple cider vinegar to the soup to increase depth of flavor in the soup.

Chicken

To save money, we prefer to boil chicken breasts. This not only gives us chicken to use within the recipe, but also adds to the flavor of the broth.

You can also use smoked chicken breast or a rotisserie chicken to save time. Just be sure to remove the bones and skin before adding it to the meal.

Freshly Milled Flour / Flour Alternate

We used soft white wheat for this recipe and milled the grains right before making dumplings.

If you do not have a grain mill, you can always make these with flour. Try whole wheat flour fora similar flavor or you can use all purpose flour.

Vegetables / Mirepoix

You can use any type of vegetables within this recipe. For time saving, we liked to use mixed vegetables with green beans, peas, corn and carrots. This helps to save an additional step and to ensure the vegetables are the same size.

If you decide to do a mirepoix – sweat the celery, onion, garlic and the addition of 2 cups of carrots together. If making a mirepoix, do not add other vegetable packet later.

I have made this recipe both ways and enjoy them the same – the frozen vegetables help with time and energy.

Nutrition

Serving: 1servingCalories: 263kcalCarbohydrates: 19.4gProtein: 24.5gFat: 9.2gSaturated Fat: 4.6gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.9gTrans Fat: 0.2gCholesterol: 73mgSodium: 558mgPotassium: 520mgFiber: 3gSugar: 3.4gVitamin A: 2450IUVitamin C: 9mgCalcium: 48mgIron: 1.6mg

Keyword Dinner, discard, fresh milled flour, lunch, sourdough

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chicken and sourdough dumplings with text in front.

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