Sourdough Chicken n' Dumplings
Serves 5
120 mins prep
50 mins cook
170 mins total
This sourdough chicken n' dumplings is a fun and practical spin on a comfort classic. The soup is like a warm hug while the dumplings are fluffy and made with your sourdough discard.
Chicken Stew
Sourdough Dumplings
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Chicken Stew
Add flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the half and half, and chicken stock, stirring to combine.
Bring to a boil and add the chicken, let simmer for 20 minutes until the chicken is cooked through.
Remove the chicken to shred before adding back into the pot with the dried thyme, black pepper and salt. Let simmer uncovered while you make the dumplings.
Sourdough Dumplings
In a large mixing bowl, whisk together all the dry ingredients.
Cut in your stick of cold butter, either with a pastry cutter or using your fingers. Mix until the butter is incorporated into the flour, making sure there are still little bits of butter left.
Whisk in your sourdough discard and combine. Slowly add in your milk and continue mixing until everything is just combined.
Using a wooden spoon (or rubber spatula), stir together until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
Using a dinner spoon, (or cookie scoop) scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
Place the lid on your pot and leave the heat to a low simmer.
Cook dumplings for 15 minutes with the pot lid on. Gently stir the soup/dumplings and cut one dumpling in half to make sure they are cooked through.
If the dumplings are cooked through, serve hot!
