Fluffy Sourdough Chicken and Dumplings (Discard or Fermented)
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This sourdough chicken and dumplings recipe is everything a cozy dinner should be—tender chicken, hearty vegetables, and fluffy sourdough dumplings steamed right on top of a rich, savory gravy. Use discard for a quick meal, or try the fermented version for extra flavor and easier digestion. It’s a one-pot comfort classic made for real-life kitchens.
Looking for more easy comfort meals? Try my 3-Ingredient Potato Soup, Easy Mexican Pork Roast, or browse all my sourdough discard recipes.
Why You Should Save This Recipe
- This recipe uses fluffy sourdough dumplings for chicken and dumplings—made from discard or active starter.
- It’s a nourishing, one-pot Dutch oven dinner that’s cozy, filling, and family-approved.
- You don’t need fermentation time (but I include an option for that if you want it).
- Leftover or pre-cooked chicken can be swapped in to save time on busy nights.
- It’s flexible: great for feeding a crowd, freezing extras, or just enjoying hearty comfort food from scratch.
🛒 Ingredients You’ll Need
This comforting Dutch oven dinner is made in two parts: a cozy, flavorful chicken gravy and fluffy sourdough dumplings. No need to worry about measurements here—you’ll find those in the recipe card below.
For the Chicken Gravy
- Chicken breasts – Boneless, skinless works best. Browning them first builds flavor by creating fond (those golden bits left behind in the pot).
- Carrots, celery, onion, and garlic – A simple mix of aromatic vegetables for a rich, savory base.
- Butter and flour – Combined to make a roux, which thickens the broth into a silky gravy.
- Chicken broth – Use low-sodium if possible so you can season as needed.
- Spices – Paprika, onion powder, thyme, salt, and black pepper give it warmth and depth.
For the Sourdough Dumplings
- Sourdough starter – Use discard for a quick version or active starter if you’d like to ferment the dough.
- Milk or buttermilk – Buttermilk adds a nice tang and extra tenderness, but either works.
- Melted butter – Adds richness to the dough.
- Flour, baking powder, and seasonings – A base of flour and double-acting baking powder with garlic powder, sage, salt, and pepper gives the dumplings great flavor.
👩🍳 Want to use these dumplings in another meal? You’ll find the full, standalone recipe (with fermentation instructions) here → Easy Sourdough Dumplings.
Recommended Equipment
Here are a few kitchen tools that make this recipe even easier:
Wooden spurtle or spoon – I reach for my wooden spurtles daily, you can see mine in the step-by-step photos! These wooden spurtle sets are great for stirring without scraping your pot and are surprisingly versatile for mixing, sautéing, and serving.
Dutch oven or deep lidded pot – A heavy-bottomed pot like this enameled Dutch oven is a true workhorse in the kitchen. It’s perfect for building flavor through fond (without burning), holds heat evenly for long simmers, and is an essential tool for sourdough bakers—whether you’re making crusty loaves, tender roasts, or hearty soups like this. I use mine several times a week!
1-Tablespoon cookie scoop – For even, fluffy dumplings every time, a small cookie scoop is your best friend. I use a 1-TBSP scoop like this one and it’s the perfect size for dropping dumpling dough into the soup.
How to Make Sourdough Chicken and Dumplings (Step-by-Step + Process Photos)
This homestyle meal comes together step-by-step in one pot—from golden seared chicken to soft, biscuit-style dumplings floating in rich gravy. Here’s how to make it:
1. Prep your veggies and chicken
Dice your carrots, celery, onion, and garlic. Pound the chicken breasts flat for even cooking (if they are very thick), pat them dry, and season both sides with salt and pepper.
Note:
I’ve made this recipe both ways—sometimes with a few large chicken breasts that I pound thin, and other times (like in the photo) with smaller ones that are already the perfect thickness. If your chicken breasts are on the thicker side, I recommend pounding them flat so they cook more evenly and brown nicely on the surface. For this batch, I used five smaller pieces, so no pounding was needed.
2. Sear the chicken for extra flavor
Heat a bit of bacon grease or neutral oil in your Dutch oven. Sear the chicken until golden on both sides, then set aside.
💡 Browning builds up fond—those golden bits at the bottom of the pot. They’re pure flavor and will make your gravy amazing.
3. Sauté the vegetables and season well
Add more oil or butter to the pan and cook the veggies until they begin to soften. Add the garlic and sprinkle in your seasonings: paprika, onion powder, thyme, salt, and pepper.
4. Make a quick roux
Add the butter and let it melt completely. Sprinkle flour over the vegetables and stir until everything is coated. Cook for a minute or two to eliminate the raw flour taste.
5. Add broth and chicken
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Once the mixture is smooth, simmering, and thickening, return your shredded or diced chicken to the pot.
6. Make your dumpling dough
While the chicken and vegetables simmer, mix up the dumpling dough in a separate bowl. Whisk together flour, baking powder, salt, and any dried herbs you like (I usually add a pinch of thyme or parsley). Then pour in the melted butter, sourdough discard, and milk, and gently mix until just combined. The dough will be thick and sticky — similar to a very wet biscuit dough.
✨ If you’d like to ferment the dough for extra depth of flavor, instructions are included in this post, but it’s totally optional — the quick version is still delicious and fluffy.
7. Scoop and drop dumplings into the simmering pot
Once your gravy is gently bubbling, use a 1-TBSP cookie scoop to portion dumplings right over the surface. No need to press them down—they’ll puff up beautifully.
8. Cover and steam (no peeking!)
Put the lid on and let the dumplings steam for 15 minutes. Avoid lifting the lid—it traps the steam and helps the dumplings cook through evenly.
9. Check and serve
Once the time’s up, insert a toothpick into a dumpling—if it comes out clean, they’re done. Serve hot and enjoy that one-pot comfort!
Storage & Reheating
For best texture, store the dumplings separately from the chicken and broth once cooled. This keeps them from getting soggy.
- In the Fridge: Store leftovers in airtight containers for 3–4 days. Keep the stew and dumplings in separate containers if possible.
- In the Freezer: Both the chicken stew and dumplings can be frozen for up to 2–3 months. Thaw overnight in the fridge before reheating.
To reheat, warm the dumplings gently in a toaster oven (my go-to), regular oven, or microwave. You can also reheat the stew on the stovetop, then add the dumplings to warm through at the end.
Variations & Substitutions
- Sourdough discard or fermented dough: This recipe works with either! If you want to ferment your dough overnight for more tang and digestibility, check out the method in this post.
- Use cooked chicken: Leftover roasted chicken or rotisserie chicken works great and skips the browning step. Still delicious and a little faster.
- Different broth: Chicken bone broth is ideal, but veggie or turkey stock works too.
- Stretch it with veggies: Add frozen peas or diced potatoes to bulk up the meal for a crowd.
FAQ
The dough should be quite soft—almost like a thick batter rather than a traditional dough. It will feel sticky, spongy, and airy. You won’t be able to shape it with your hands. Instead, use a small cookie scoop or spoon to portion it into the bubbling soup. This wet texture is what helps the dumplings puff up light and fluffy as they steam.
There are three common types of dumplings used in soups and stews:
Drop dumplings – Soft, scoopable dough dropped directly into simmering broth. This recipe uses drop dumplings for a fluffy, rustic texture.
Rolled dumplings – Dough is rolled out flat, cut into strips, and simmered. These are denser and more noodle-like.
Biscuit dumplings – Made from biscuit dough (homemade or canned) and cut into chunks before simmering.
We use sourdough discard to make light and flavorful drop-style dumplings in this recipe.
Start by browning seasoned chicken to build rich flavor in the pot. Sauté onion, carrot, celery, and garlic, then create a simple roux with butter and flour. Stir in broth and seasonings to make a flavorful gravy. Add back the chicken and drop spoonfuls of sourdough dumpling dough right into the bubbling broth. Cover and steam for 15 minutes—no peeking!
Yes! Discard works wonderfully in dumplings. It adds flavor and moisture, while baking powder provides the rise. You can also use active starter and let the dough ferment for extra depth.
It depends on the recipe, but this version is thick, creamy, and stew-like—more like a chicken pot pie filling with fluffy dumplings on top.
💛 Tried this recipe?
If this sourdough discard chicken and dumplings brought warmth and ease to your table, I’d be so grateful if you left a 5-star rating on the recipe card below. Your kind reviews help other home cooks find this recipe and support my work here at Rooted Deep Home. Thank you!
Fluffy Sourdough Chicken and Dumplings (Discard or Fermented)
Equipment
- 6-quart Dutch oven or heavy-bottomed pot with lid I recommend this Dutch oven.
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spurtle These are the best spurtles.
- Knife and cutting board
- Small cookie scoop (1 tablespoon) Here’s the cookie scoop I use.
Ingredients
For the Chicken Stew:
- 3 large or 5 small boneless chicken breasts (pounded to even thickness if thick)
- Salt and pepper, to taste (for seasoning raw chicken)
- 1-2 tablespoons bacon grease or high-heat oil for browning chicken in
- 1 and 1/2 cups 3 stalks celery, diced
- 2 cups carrots, diced
- half of an onion, diced
- 4 cloves garlic, minced
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup all-purpose flour
- 4 cups chicken broth
Seasonings (for sautéing with veggies)
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt I use sea salt
- 1/4 teaspoon ground black pepper
- 3-4 sprigs fresh thyme or 1/4 teaspoon dried
For the Sourdough Dumplings
- 1 cup all-purpose flour
- 2 teaspoons double-acting baking powder regular works, too
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon ground black pepper
- 1/2 cup sourdough starter discard or active
- 2/3 cup milk or buttermilk
- 3 tablespoons unsalted butter, melted
Instructions
Instructions: Chicken and Gravy
- Pat chicken dry and season both sides with salt and pepper.
- Heat bacon grease or oil in a Dutch oven over medium heat. Brown chicken on both sides (about 3–4 minutes per side), then remove and set aside.
- In the same pot, add diced celery, carrots, onion, and garlic. Sauté for 4–5 minutes, then stir in the seasoning blend.
- Add butter and let it melt. Sprinkle flour over the veggies and stir to make a roux. Cook for 1–2 minutes, stirring constantly.
- Slowly pour in chicken broth while stirring to avoid lumps. Bring to a low bubble to thicken.
- Shred or dice the browned chicken and return it to the pot. Stir to combine and let the mixture gently simmer.
Instructions: Sourdough Dumplings
- In a mixing bowl, whisk together the flour, baking powder, sugar, salt, garlic powder, sage, and pepper.
- Add sourdough starter, milk, and melted butter. Stir just until a wet, sticky dough forms—do not overmix.
- Use a 1-tablespoon cookie scoop to gently drop dumpling dough onto the simmering gravy.
- Cover the pot and simmer gently for 15 minutes—don’t lift the lid during this time.
- Check that dumplings are cooked through by inserting a toothpick; it should come out clean. Serve hot.
Notes
- Refrigerate: Store leftover dumplings and gravy separately to prevent sogginess. Keep both in airtight containers in the fridge for up to 3 days.
- Reheat: Warm dumplings in a 300°F oven, toaster oven, or microwave until heated through. No need to steam—these reheat like biscuits!
- Freezer Friendly: Cool completely, then freeze dumplings and gravy in separate containers. Thaw in the fridge overnight and reheat gently.
Nutrition
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