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kale chicken soup with a sourdough dumpling in a white bowl and a blue and white striped tea towel on the side
Kyrie | Healthfully Rooted Home

Chicken Soup and Sourdough Dumplings

This traditional chicken soup and dumpling recipe is healthy and cozy. It uses homemade bone broth (optional) and easy, from scratch sourdough dumplings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: dinner, Main Course, Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 6 tbs olive oil
  • 1 yellow onion diced
  • 2 cups kale this can be replaced with equivalent amounts of any other veggies you like. Carrots and celery would also be great.
  • 6 cloves minced garlic
  • 3 tbs flour this is to help thicken the soup. Not totally necessary since we are adding dumplings to the soup which also help to thicken it up by soaking up a lot of the bone broth.
  • 1 1/2 cups cream I like to use raw cream since it has more nutrients than pasturized milk and our bodies tolerate it better.
  • 1/2 cup cream cheese same idea here, we use raw cream cheese.
  • 1 lemon juice and zest
  • 6 cups bone broth this is using the chicken collagen soup recipe above!
  • 3 cups chicken, cooked and diced about 1 chicken fryer or 3 chicken breasts.
  • 1 tsp dried thyme any other dried herbs you have on hand work great, but thyme really does add delicious flavor.
  • 2 tsp black pepper plus more to taste. I like to also sprinkle some on top of the chicken and dumpling soup.
  • sea salt to taste
  • 1 batch sourdough dumplings

Equipment

  • Dutch oven (or large stock pot with lid)
  • wooden spoon
  • Large mixing bowl
  • Wooden cutting board

Method
 

  1. In a dutch oven or large stock pot heat your olive oil over medium-high heat until hot.
  2. Add onion and cook for 5 minutes. Add garlic and cook for 1 minute.
  3. Add flour and stir to combine. Cook for additional 1 minute.
  4. Add cream, cream cheese, lemon juice, zest and bone broth and stir to combine.
  5. Bring to a boil and add chicken, thyme, black pepper and salt. 
  6. Let simmer, uncovered, while you make your sourdough dumpling batter.
  7. Using a tablespoon or a cookie scoop, scoop your dumpling batter into the simmering pot of soup. Make sure the dumplings are separate from eachother. You'll have to make 2 batches of about 4-5 dumplings each.
  8. Once all dumplings have been added, gently press them down so the soup runs over the tops of them. 
  9. Place the lid on your dutch oven and lower the heat to low.
  10. Cook for 15 minutes.
  11. remove the lid, cut a dumpling open and check for doneness. It should look like bread inside, not gooey.
  12. Using a ladel, scoop out some soup with a dumpling or two and sprinkle with some black pepper.