Probably my all-time favorite comfort food! Mom would make chicken and dumplings throughout the cool weather season and I’d unashamedly eat at least two bowls—so what if I picked around the chicken and doubled up on the dumplings? Don’t judge.
Since being married, I’ve tried several homemade dumpling recipes, none of which stood up to mom’s frozen dinner roll dumplings (man, they were good!). Until now.
I’m over the moon about the dumplings for two reasons. One–they’re sourdough (aka healthy & fermented) and two–they’re way easier than any of the others I’ve made. I may have been happy-dancing in the kitchen as I bit into the first dumpling, hot and dripping straight from the pot just like the good ‘ol days. Okay, I was.
A few tidbits on the ingredients. The more broth you can use the more flavorful and nutrient-dense your stew will be. I prefer to use chicken broth, but if I don’t have enough I’ll also use beef broth. This No-Effort Crock Pot Bone Broth is what gives me an unlimited amount of broth. Also, the vegetables. We personally love the following so I’ll use any of these that I have on hand: carrots, peas, green beans, onions. Cabbage and broccoli are both good too.
Chicken and Sourdough Dumplings
1 cup flour (whole wheat/white or all-purpose works)
1 cup sourdough starter
1/4 cup water
Combine and let sour at least 4 hours or overnight.
Then mix in the following:
1 teaspoon baking powder
1/34 teaspoon salt
2 tablespoons olive oil
Allow to rise while cooking stew.
1 tablespoon butter or other cooking oil
4 cups chicken, cubed/shredded
6-8 cups liquid (I use a 2:1 ratio of broth to water, so 4 cups of broth & 2 of water, etc)
3 cups carrots
12 ounces frozen peas
salt and pepper
The easiest and cheapest way to make any dish with chicken is to cook a whole chicken in the crock pot (like this) then use what you need and freeze the rest. If chicken is raw, cut into chunks and place in a big pot with 1 tablespoon of butter or other cooking oil over medium heat. Brown on all sides, then remove from pot and set aside. If chicken is already cooked, simply cut into chunks or shred and set aside.
Add 6-8 cups of liquid (the more broth you use, the more flavor the dish will have, partial water is okay). Add onion and carrots. Bring to a boil, then reduce heat to medium and add peas and chicken. Season liberally with salt and pepper.
Drop walnut sized dumplings into pot. This gets messy as sourdough is sticky, so just keep working until all dumplings are in pot. I just use my hands and scoop dough out, then drop in pot. Put on lid and over medium heat let stew simmer for about 15 minutes or until dumplings are no longer gooey inside–yes you can bite one to test for doneness, I encourage it actually! They will almost double in size (see photos above).
Serve hot and add a splash of cream to each bowl. This is really a must!
Were chicken ‘n dumplings part of your childhood?