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chicken and fresh milled flour dumplings.

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 2 votes
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dinner, lunch
Cuisine American
Servings 10 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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