There are some dinners that just feel like home, and Sourdough Discard Chicken and Dumplings is one of them.

I’m talking about the old-fashioned kind—the kind where you roll the dough out on the counter, cut it into little squares, and drop them one by one into a big pot of simmering chicken broth.

These aren’t the big, fluffy biscuit-style dumplings that cook on top of the broth. These are thin, tender southern style dumplings with just a little chew to them, surrounded by chicken and a rich broth that thickens as the dumplings cook.

And because there is almost always a jar of sourdough starter hanging around my kitchen, I chose to work some starter into my dumplings.

The result is a simple Sourdough Discard Chicken and Dumplings recipe that doesn’t require any fermentation or planning ahead. You can pull your discard from the refrigerator, make the dough while the chicken cooks, and have a big pot of comfort food ready for dinner.

If you aren’t familiar with keeping a sourdough starter, you may not know that it needs to be fed regularly, which means you can end up with quite a bit of discard. Rather than throwing it away, I’m always looking for practical ways to use it—and this time, we’re turning it into dinner! If you’re new to sourdough, check out my tutorial on How to Make a Sourdough Starter to get started.

Why You’ll Love This Sourdough Discard Chicken and Dumplings

This is exactly the kind of dinner I want when the weather starts cooling down. It’s warm, hearty, inexpensive, and feeds a table full of hungry people without needing a bunch of side dishes.

I also love that it gives me another savory way to use my sourdough discard. As much as we love pancakes, muffins, and all the other things I make with it, sometimes I just need to turn that jar of discard into dinner.

And there’s no waiting for anything to ferment or rise. The sourdough discard simply becomes part of the dumpling dough.

Are Sourdough Discard Dumplings Fermented?

No, and I think that’s worth making clear.

These are sourdough discard dumplings, meaning we’re using sourdough starter as an ingredient rather than using it to ferment the dough.

You don’t need an active, bubbly starter, and you don’t need to feed your starter before making them. There is also no long fermentation period, which is especially convenient for those weeknights where you just need to get dinner on the table quickly.

I use discard because I already have it, it adds moisture and flavor to the dough, and I’d much rather turn it into dinner than throw it away.

Can I Ferment These Sourdough Dumplings?

Yes! These sourdough discard dumplings are made and cooked the same day, so the dough doesn’t have time to ferment. If you prefer fermented sourdough, you can mix the dough ahead of time and give it a longer rest before rolling and cooking the dumplings. I’m testing a fermented version now and will share the full recipe once I’ve gotten the texture just right. For tonight’s chicken and dumplings, you can follow the recipe below with sourdough discard straight from your jar.

Rolled Dumplings vs. Drop Dumplings

I’ve learned that there are two very different things that can show up when someone says “chicken and dumplings.”

Northern style Drop Dumplings, which are made from a soft, biscuit-like dough that is spooned over the top of simmering broth. They puff as they cook and stay thick and fluffy on top of a medley of carrots, celery and parsley.

And then there’s the southern style Rolled Dumplings. For these dumplings the dough is rolled thin, cut into squares or strips, and dropped directly into the chicken broth. They cook more like a thick, tender noodle than a biscuit and there is usually no vegetables.

We’re making the Southern-style rolled dumplings, but I add a few vegetables to mine for extra flavor and to make it a hearty one-pot meal.

What Does Sourdough Discard Do in Dumplings?

Sourdough discard replaces some of the flour and liquid normally used in homemade dumpling dough. It adds a little flavor and gives you a practical way to use extra starter without changing the old-fashioned rolled texture we’re after.

Because we’re cooking these dumplings right after making the dough, the discard isn’t being used to ferment or leaven them. You also don’t need active starter—unfed discard straight from the refrigerator works just fine.

Tools You’ll Need For Sourdough Discard Chicken and Dumplings

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

You don’t need any special equipment to make homemade chicken and dumplings. A few basic kitchen tools are all you need.

• Large Stockpot or Dutch Oven– Use a pot large enough to give the dumplings plenty of room to cook without crowding. I’ve had this Cuisinart 12 piece Cookware set for about 16 years, and it is still in great shape. The large stockpot is the one I use for recipes like this.
• Large mixing bowl – For mixing the sourdough discard dumpling dough.
• Pastry cutter – Makes it easy to cut the cold butter into the flour. You can also use a fork or your fingertips.
• Rolling pin – For rolling the dumpling dough to about 1/8-inch thick.
• Sharp knife or pizza cutter – Either works well for cutting the rolled dough into squares.
• Wooden spoon – For stirring the broth and gently moving the dumplings as they cook.

Ingredients For Sourdough Discard Chicken and Dumplings

One of the things I like about old-fashioned chicken and dumplings is how ordinary the ingredients are.

For the Chicken and Broth

Olive Oil: For sautéing the vegetables and adding a little richness to the broth.

Onion, celery, and garlic: These give us a simple flavor base without turning our chicken and dumplings into vegetable soup. I like to use about 6 cloves of chopped garlic. It sounds like a lot, but this makes a large pot of chicken and dumplings, so it gives the broth plenty of flavor without overwhelming it.

Chicken Broth: I use about 10 cups of Homemade Chicken Broth. The dumplings cook directly in the broth and absorb quite a bit of it, so you will want plenty.

Seasonings: Salt, black pepper, bay leaf, and poultry seasoning keep things simple and traditional.

Chicken: I use about 3 pounds of boneless, skinless chicken breasts. Chicken thighs would also work if you prefer darker meat.

Frozen Mixed Vegetables: I add a 10 ounce bag of Frozen Mixed Vegetables when the dumplings have about 5-7 minutes left to cook. Adding them near the end keeps them from getting too soft.

Cream or whole milk: This is optional. I don’t automatically pour cream into the pot because the flour from the dumplings will thicken the broth on its own. I like to wait until the end and see if it actually needs it. Sometimes I use it when im reheating the dumplings the next day instead of broth.

For the Sourdough Discard Dumplings

All-purpose flour: Regular all-purpose flour works well here and gives the dumplings enough structure to roll thinly without making them overly chewy.

Butter: Cold butter adds richness and tenderness to the dough.

Sourdough discard: You don’t need to feed your starter first. Discard straight from the refrigerator is fine.

Eggs: These help bind the dough and give the dumplings structure.

Buttermilk: Adds moisture and tenderness with a little extra tang.

Baking powder: We’re only using a small amount. These aren’t supposed to puff up like biscuits.

Salt: Don’t skip it. A dumpling with no salt tastes pretty disappointing no matter how flavorful the broth is.

How to Make Sourdough Discard Chicken and Dumplings

Cook the Chicken

Heat the olive oil in a large Dutch oven or Stockpot over medium heat.

Add the diced onion and celery and cook for about 5 minutes, until they begin to soften. Add the garlic and cook for another 30–60 seconds, just until fragrant.

Add the chicken, chicken broth, poultry seasoning, bay leaf, salt, and black pepper.

Bring everything to a gentle boil, then reduce the heat and simmer until the chicken is completely cooked and tender.

Remove the chicken from the pot and set it aside until it’s cool enough to handle. Shred or chop the chicken and set it aside while you make the dumplings.

Make the Sourdough Discard Dumpling Dough

Combine the flour, baking powder, and salt in a large bowl.

Cut the cold butter into the flour until the pieces are fairly small.

Add your sourdough discard and eggs, followed by the buttermilk. Mix everything together just until you have a cohesive dough.

This isn’t bread dough, so there’s no reason to spend several minutes kneading it. In fact, the more you work the dough, the more gluten you’ll develop, which can make the dumplings stretchy and tough.

Cover the dough and let it rest for about 15–20 minutes before rolling.

How Thin Should You Roll Dumplings?

This is one of those little details that makes a big difference.

I roll mine to about ⅛-inch thick.

That gives me a dumpling that’s substantial enough to pick up and drop into the pot without falling apart, but still thin enough to become tender in the broth.

If you grew up eating really thin “slick” dumplings, you can roll yours a little thinner.

Divide the dough into a few smaller portions before you start rolling. It’s much easier than trying to roll the entire batch at once.

Keep your counter and rolling pin lightly floured and cut the rolled dough into roughly 1½- to 2-inch squares with a knife or pizza cutter.

They don’t have to be perfectly square.

Mine certainly aren’t.

Should You Let Homemade Dumplings Dry Before Cooking?

You don’t need to dry these dumplings before putting them into the broth.

Once they’re rolled and cut, I lightly flour them to keep them from sticking and start adding them to the pot.

And don’t be too quick to brush all that flour off.

A little flour clinging to the outside of the dumplings is actually helpful because it works its way into the chicken stock and helps create that silky, slightly thickened broth.

How Do You Keep Rolled Dumplings From Sticking Together?

The biggest thing is don’t dump them all into the pot at once.

Bring your chicken broth back to a gentle boil and drop the dumplings in one at a time, scattering them around the pot rather than stacking them all in one place.

Give the broth an occasional gentle stir as you work.

Once all the dumplings are in, reduce the heat and let them simmer until they’re cooked through and tender.

You don’t want to aggressively stir the pot—the dumplings are much more delicate once they’ve started cooking.

How Do You Know When Sourdough Discard Chicken and Dumplings Are Done?

Give them about 15–20 minutes at a gentle simmer, and then taste one.

That’s really the easiest way to tell.

The dumpling shouldn’t have a raw or floury center. It should be tender all the way through with a slight chew.

When the dumplings have about 5–7 minutes left to cook, add the frozen mixed vegetables and gently stir them into the broth.

Once the dumplings are tender and the vegetables are cooked through, add the shredded chicken back to the pot and let everything warm through.

Then taste your broth.

It may already be exactly where you want it.

If you’d like it a little richer and creamier, add some heavy cream or whole milk. I like starting with about ½ cup rather than pouring in a full cup automatically.

Finish with salt and plenty of freshly ground black pepper to taste.

Why Did My Chicken and Dumplings Get So Thick?

The dumplings absorb broth while they’re cooking—and they keep absorbing it while they sit.

At the same time, the flour from the dumplings thickens the broth.

That’s exactly what we want, up to a point.

If you take the lid off and discover that your chicken and dumplings have turned into something closer to a casserole, just add more hot chicken stock.

I like to add about ½ cup at a time until the consistency is right again.

This is also something to remember when reheating leftovers. You’ll probably need another splash of broth.

Can You Use Sourdough Discard Straight From the Refrigerator?

Yes.

This is one of the reasons I like this recipe so much.

Because we’re not relying on the sourdough starter to raise or ferment our dumplings, there’s no reason to feed the starter and wait for it to peak.

Just scoop out the amount you need and make dinner.

That’s my kind of discard recipe.

What to Serve With Chicken and Dumplings?

Honestly, I don’t think this dinner needs much.

You’ve already got chicken, vegetables, dumplings, and broth all in one bowl.

Green beans would be good alongside it, as would roasted broccoli or a simple salad if you want something fresh.

But on a busy evening, I’m perfectly happy putting a big pot of chicken and dumplings on the table and calling dinner done.

How to Store and Reheat Chicken and Dumplings

Store leftover chicken and dumplings in a covered container in the refrigerator.

When you reheat them, don’t be surprised if most of yesterday’s broth seems to have disappeared. The dumplings will continue absorbing liquid as they sit.

Add chicken stock as you reheat the leftovers over low heat until the broth reaches the consistency you like.

I would avoid boiling them hard when reheating. A gentle heat will help keep the dumplings intact.

Nourishing the Heart

When we sat down last night, each with our steaming bowls of chicken and dumplings, this thankful satisfaction came over me. I looked around the table at my family eating the meal I had just made, and I felt deeply that I was nourishing each one of them.

There was something so satisfying about it. I had taken simple ingredients—chicken and broth, flour and sourdough discard—and spent the afternoon turning them into a warm meal for the people I love most. It wasn’t anything extravagant, but sitting there together, it felt like something more than just getting dinner on the table.

I think sometimes we can lose that in the everyday work of feeding a family. There are groceries to buy, meals to plan, food to prepare, and dishes waiting when it’s all over. And then, of course, everyone needs to eat again tomorrow.

But every once in a while, I get a little glimpse of what all that work really is.

It’s love.

There is a deep satisfaction in nourishing the people God has entrusted to me—in knowing that the work of my hands is filling their bellies, strengthening their bodies, and making our home a place where they are cared for.

Scripture says,

“And whatsoever ye do, do it heartily, as to the Lord, and not unto men.” — Colossians 3:23

Last night, a steaming bowl of chicken and dumplings reminded me that the ordinary work we do for our families isn’t insignificant. These small, daily acts of service are some of the ways we get to love them.

And what a gift it is to have people at my table to nourish.