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Sourdough Chicken and Dumplings: A Comforting Homestead Favorite

In the heart of our farmhouse kitchen, where the scent of freshly baked bread mingles with the gentle hum of family chatter, there's a cherished tradition that brings comfort and joy to even the chilliest of days: homemade chicken and dumplings. Nestled among the rolling hills and golden fields of our homestead, this hearty dish holds a special place in our hearts—a symbol of warmth, nourishment, and the timeless pleasures of country living.

With each chop of carrots, each stir of the pot, we're transported back to simpler times—a time when meals were made with love and shared with laughter around a well-worn table. The rich aroma of simmering broth, the soft texture of tender chicken, the pillowy clouds of dumplings—it's a symphony of flavors and textures that soothes the soul and fills the belly with contentment.

As we gather together, bowls brimming with steaming goodness, we're reminded of the enduring joys of homestead living—the connection to the land, the satisfaction of self-sufficiency, and the comfort found in the company of loved ones. In our farmhouse kitchen, nestled in the heart of the countryside, every meal is a celebration of the simple pleasures that make life truly worth savoring.

Tools Needed:


Yield: 12 servings

Prep time: 30 minuets

Cook time: 1 hour and 30 minuets


For the soup:

-900 grams of chicken finely chopped

- 55 grams cup butter

- 6 carrots, quartered and diced

- 6 celery stalks, halved and diced

- 1 medium onion, diced

- 6 cloves garlic, minced

- 10 oz. frozen peas

- 12 grams teaspoons sea salt

- 3 grams black pepper

- 3 grams garlic powder

- 3 grams onion powder

- 2 grams Italian seasoning

- 30 grams all-purpose flour

- 2 quarts chicken or turkey bone broth

- 240 grams heavy cream

- 225 grams shredded cheddar cheese

For the Dumplings:

- 155 grams all-purpose flour

- 3 grams salt

- 4 grams sugar

- 8 grams baking powder

- 85 grams cold butter

- 120 grams sourdough starter

- 1 egg

- 60 grams milk


1. Roast the Chicken: If starting with a whole chicken, rinse it and pat it dry. Mix olive oil and poultry seasoning, then rub it onto the chicken. Roast at 400°F until cooked through. Allow to cool, then chop into pieces.

2. Prepare the Soup Base: In a large pot, melt butter and sauté carrots, celery, onion, garlic, and peas. Add salt, pepper, garlic powder, onion powder, Italian seasoning, and flour. Stir and simmer.

3. Add Bone Broth: Slowly pour in the bone broth, stirring continuously. Bring to a low boil.

4. Make the Dumplings: In a mixing bowl, combine flour, salt, sugar, and baking powder. Cut in cold butter. Add sourdough starter, egg, and milk. Roll out dough and cut into dumplings.

5. Cook the Dumplings: Drop dumplings into the boiling soup and cook for 10 minutes.

6. Finish the Soup: Add chicken, heavy cream, and shredded cheese. Stir well, then cover and simmer for 10 minutes.

7. Serve Hot: Remove from heat and serve hot, ensuring the dumplings are cooked through.


Store any leftover Sourdough Chicken and Dumplings in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave until warmed through, and savor the comforting flavors of homestead goodness once again.

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Thank you for being a part of my homesteading community!

Happy Baking!

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