Make this easy chicken and sourdough discard dumplings recipe today to enjoy a delicious meal!
This chicken and dumpling recipe is a family favorite. The sourdough discard dumplings are so soft, fluffy, and savory in the soup.
During cooler months of the year, Chicken and Sourdough Discard Dumplings is the ultimate comfort food and its easy to make. Learn how to make this delicious dinner in this post with flavorful chicken, aromatic vegetables, and soft pillowy dumplings.
First, I’ll review sourdough discard, but feel free to skip to the following sections to get cooking!
What is Sourdough Starter Discard?
Sourdough starter discard is the stage of sourdough starter after the starter has been refreshed (process of discarding and feeding) and was an active starter for several hours. Once the wild yeast and lactic acid bacteria have digested all the “food” in the starter: the simple carbohydrates from the flour, the gluten connections that hold in those lovely bubbles of carbon dioxide grow weak so the starter collapses lower and lower with every hour. And some microorganisms grow weaker and some die in this process as the food runs out.
This leaves a flat sourdough starter with little to no bubbles, a stronger sour smell, and microorganisms in desperate need of care.
At this stage, the yeast is not in a stage where it can do a good job rising bread unless a specialized bread recipe is used like my No Knead Sourdough recipe. So a small portion, about a tablespoon, is put into a fresh jar and fed to revitalize the starter to make it become active again. The rest of the sourdough starter is known as discard because it’s what can be tossed or set aside since the small portion we carried over will continue the life of our sourdough starter.
Note: Another way to get rid of the bulk of sourdough discard is to pour out about 90% of the old sourdough into a collection jar (I usually have one or two in my fridge) then feed the small portion left in the jar. There’s room in sourdough baking for a wide variety of methods as long as you have down the basic principles of refreshing your sourdough starter: discarding and feeding. To learn more about this, check out my post What is a Sourdough Starter?
Check out this other post and video on What is sourdough discard?
Why use Sourdough Starter Discard?
You can absolutely just discard the old sourdough starter, but you can also use it in a variety of sourdough recipes to create more flavor and texture. Another benefit of using sourdough starter discard in sourdough recipes is that when used properly, it can make the recipe more digestible.
Since sourdough starter discard doesn’t have the rising power of active sourdough starter, it is commonly used in crackers, cookies, scones, pancakes, and other versions of quick breads when other leavening agents like baking soda, baking powder, eggs, or a combination are used.
Check out these other posts with videos:
- Why use Sourdough Discard?
- How to Store Sourdough Discard for Starter Discard Recipes
- How to use Sourdough Discard
What are drop dumplings?
Drop dumplings are used in traditional chicken and dumpling recipes. They are made from a thick mixture of flour, milk, salt, baking powder, and some butter or oil.
They are dropped into the chicken broth in spoonfuls uncooked. Then, the lid is put back on the pot while the dumplings simmer and bake in the hot liquid in steam.
Once the right amount of time has passed, you lift the lid to reveal puffy baked clouds of dumplings.
Some people use biscuits in place of dumplings. Sometimes I have found that biscuits can be too greasy so my personal preference is drop dumplings.
Sourdough discard dumplings create even more flavor and are easy to put together!
See the video of the whole process here!
How to make this easy Chicken and Sourdough Discard Dumplings Recipe
2-8 hours before you plan to make the soup, mix together the ingredients for homemade dumplings made with sourdough discard:
- Sourdough Discard Dumplings
- 200g all-purpose flour (1 and 1/3 cup)
- 5g salt (3/4 t.)
- 4g baking soda (3/4 t.)
- 42g unsalted butter, cold (3 T.)
- 100-115g sourdough starter discard (about 1/2 cup of discard)
- 90g whole milk (1/4 cup and 2 T.) or replace with 80g water
*Flour notes: All-purpose flour is great for tender, fluffy dumplings. If you’d like to add whole wheat flour (store bought or freshly milled), a blend I have used is 40g whole wheat flour and 160g all-purpose flour.
- Mix together the dry ingredients in a large mixing bowl.
- Then, use forks or a pastry cutter to cut the cold butter into the dry ingredients until the butter pieces are the size of small peas.
- Pour in the 100-115g/1/2 cup sourdough starter discard and milk. Combine milk, starter, and flour mixture until the dry mixture has absorbed the liquids.
- You may need to use a spatula or dough scraper to clean the sides of the bowl.
- Once all the ingredients are well combined into a dough, cover the bowl with plastic wrap or another cover. Leave at room temperature 2 to 8 hours to ferment before you make your soup.
- See full recipe below for cooking instructions!
Ingredients for Chicken Soup Base
- 2 T. Unsalted butter
- 1 yellow onion, diced
- 3-4 celery stalks, chopped
- 2 T. fresh Thyme or 2 t. dried thyme
- 1 1/2-2 lb. chicken breast
- 1/2 t. Sea salt
- 1/4 t. Black Pepper
- Bay leaf
- 1 quart Chicken broth
- 2 1/2-3 c. Carrots, diced
- 1-2 c. Broccoli florets (frozen is okay)
- 1/2 cup frozen peas (optional)
Preparing the Chicken Soup for Dumplings
I love how the savory flavors of the chicken soup prepare an incredible base for these pillowy dumplings!
- First, melt the butter in a large soup pot or dutch oven (at least 5-quart capacity). Add your onion and sauté until the pieces are beginning to soften then add the celery.
- Continuing stirring and sautéing until onions are becoming translucent.
- Add the chicken breasts and begin to cook the outsides with the onions and celery. Add the thyme to draw out the fragrance and flavor during the sautéing stage. Turn the chicken to make sure that the outsides get seared.
- Add your salt, pepper, and chicken broth and bring the liquid to a boil. Add the carrots and, if using, the broccoli. Optional: add a bay leaf to the broth to deepen the flavors of the soup as it cooks. Cover the pot and reduce to a simmer over low heat for 12 minutes.
- After your timer has gone off, add your peas if you are using them. Bring the chicken soup back to a boil.
- Then, drop in your sourdough discard dumplings by heaping tablespoon portions until the balls of dough are scattered evenly over the soup.
- Cover the large pot, then reduce the heat to a high simmer or low boil for 18 to 20 minutes. When dumpling balls are fully cooked, they should be puffy and a toothpick inserted into one should come out clean.
- Use a fork to transfer the cooked chicken to a large bowl. Shred the chicken until its cut into smaller bite-size pieces (about 1/2-inch pieces).
- Remove the pot from heat then ladle into bowls to serve.
5 Tips for Chicken and Sourdough Discard Dumplings
- Easy Chicken and Sourdough Discard Dumplings is perfect to make when you are traveling. Its my go-to when our family stays at another family’s house or AirBNB. See my post for how to travel with sourdough starter here.
- This is an excellent meal to double. The flavor of the leftovers will deepen beautifully.
- You can substitute water for the chicken broth if you don’t have broth available, but broth will make the flavor of the chicken soup stronger.
- You can use different cuts of chicken. Bone-in chicken and chicken thighs will create a stronger chicken broth even if they are only being cooked in water.
- During the cooking process, some of the water in the soup should evaporate to create a thicker soup. If your soup needs thickening, keep the lid off and continue simmering the soup over low heat for a few more minutes.
More Sourdough Discard Recipes
- Seeded Raisin Gourmet Sourdough Crackers (Discard recipe)
- The Best Sourdough Discard Graham Crackers Recipe
- Overnight Sourdough Sheetpan Pancakes
- The Best Sourdough Pancakes Recipe (Discard Sponge Method)
- Sourdough Apple Fritter Bread Fall Sourdough Recipe
- Plain Sweet Scones with sourdough discard
- Irish-inspired Soda Bread Raisin Scones with sourdough discard (dairy-free)
Savor and Share
Enjoy this hearty meal of chicken and sourdough discard dumplings with your family or friends.
It is easy to make and is our favorite soup for a comforting meal together.
I hope you enjoy making this recipe. Make sure to share it with a friend!
And if you make it, I’d love to hear about it–you can comment on this post or tag me on instagram @livingbreadbaker!
Need more sourdough help?
Don’t let sourdough overwhelm you—get the guidance you need to bake with confidence! Whether you’re a complete beginner or looking to simplify your routine, I’ve got you covered.
- Just starting out? Download my free Quick Start Sourdough Guide to master the key terms and understand the basics of maintaining your starter and using sourdough discard.
- Ready to start making sourdough bread? My Intro. to Sourdough course will walk you through every stage with step-by-step video tutorials, perfect for anyone wanting to build a solid sourdough foundation.
- Short on time? The Once-a-Week No Knead Sourdough online course is designed for busy bakers and overwhelmed sourdough beginners! Make one batch of dough to create bread, pizza, bagels, and more throughout the week, without the hassle of daily baking.
Hundreds of bakers have already transformed their sourdough skills with my help—now it’s your turn!
Living Bread Baker posts mentioned
How to Store Sourdough Discard for Starter Discard Recipes
Seeded Raisin Gourmet Sourdough Crackers (Discard recipe)
The Best Sourdough Discard Graham Crackers Recipe
Overnight Sourdough Sheetpan Pancakes
The Best Sourdough Pancakes Recipe (Discard Sponge Method)
Sourdough Apple Fritter Bread Fall Sourdough Recipe
Plain Sweet Scones with sourdough discard
Irish-inspired Soda Bread Raisin Scones with sourdough discard (dairy-free)
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Easy Chicken and Sourdough Discard Dumplings Recipe
Ingredients
Sourdough Discard Dumplings
- 200 g all-purpose flour 1 and 1/3 cup
- 5 g salt 3/4 t.
- 4 g baking soda 3/4 t.
- 42 g unsalted butter cold (3 T.)
- 100-115 g sourdough starter discard about 1/2 cup of discard
- 90 g whole milk 1/4 cup and 2 T. or replace with 80g water
Chicken Soup Base
- 2 T. Unsalted butter
- 1 yellow onion diced
- 3-4 celery stalks chopped
- 2 T. fresh Thyme or 2 t. dried thyme
- 1 1/2-2 lb. chicken breast
- 1/2 t. Sea salt
- 1/4 t. Black Pepper
- Bay leaf
- 1 quart Chicken broth
- 2 1/2-3 c. Carrots diced
- 1-2 c. broccoli florets (frozen is okay) optional
- 1/2 cup frozen peas optional
Instructions
- Mix together the dry ingredients in a large mixing bowl.
- Then, use forks or a pastry cutter to cut the cold butter into the dry ingredients until the butter pieces are the size of small peas.
- Pour in the 100-115g/1/2 cup sourdough starter discard and milk. Combine milk, starter, and flour mixture until the dry mixture has absorbed the liquids.
- You may need to use a spatula or dough scraper to clean the sides of the bowl.
- Once all the ingredients are well combined into a dough, cover the bowl with plastic wrap or another cover. Leave at room temperature 2 to 8 hours to ferment before you make your soup.
- First, melt the butter in a large soup pot or dutch oven (at least 5-quart capacity). Add your onion and sauté until the pieces are beginning to soften then add the celery.
- Continuing stirring and sautéing until onions are becoming translucent.
- Add the chicken breasts and begin to cook the outsides with the onions and celery. Add the thyme to draw out the fragrance and flavor during the sautéing stage. Turn the chicken to make sure that the outsides get seared.
- Add your salt, pepper, and chicken broth and bring the liquid to a boil. Add the carrots and, if using, the broccoli. Optional: add a bay leaf to the broth to deepen the flavors of the soup as it cooks. Cover the pot and reduce to a simmer over low heat for 12 minutes.
- After your timer has gone off, add your peas if you are using them. Bring the chicken soup back to a boil.
- Then, drop in your sourdough discard dumplings by heaping tablespoon portions until the balls of dough are scattered evenly over the soup.
- Cover the large pot, then reduce the heat to a high simmer or low boil for 18 to 20 minutes. When dumpling balls are fully cooked, they should be puffy and a toothpick inserted into one should come out clean.
- Use a fork to transfer the cooked chicken to a large bowl. Shred the chicken until its cut into smaller bite-size pieces (about 1/2-inch pieces).
- Remove the pot from heat then ladle into bowls to serve.
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