Chicken and Sourdough Dumplings THM E

Chicken and Dumplings are an old-time comfort food. These dumplings can either be baked or steam with the chicken filling. My family loves them either way. When you steam the dumpling in the chicken filling you get soft pillows of dumplings. The baked dumplings will have more of a crispy crust.

Above is my favorite bowlful of Chicken and Dumplings. These dumpling were dropped by a heaping spoonful unto the simmering chicken filling. I turned the burner down as low as I could. Covered the kettle with a tight lid. I kept the kettle gently simmering on the stove for 20 minutes. They dumplings were just perfect! Before serving I sprinkled the dumpling with herbs. Times may vary with different stovetops.

This recipe works very well with leftover turkey from your Thanksgiving meal!!

This bowl of Chicken and Dumpling was bake uncovered in the oven. I sprinkled a bit of herbs over the dumplings before I baked them.

The dumpling dough is a very thick batter. I dropped a heaping tablespoon of batter for each dumpling. If your sourdough starter is thinner than mine you will need a bit more flour. I will add oat flour to thicken the batter if needed. Oat flour does not need to ferment so you can mix it in just before baking/steaming if needed.

The filling may seem thin to you but don’t thicken it anymore. It will thicken as the dumplings bake/steam.

Here is the casserole dish full of dumplings. It needs to bake for 25-30 minutes or until the dumplings are totally cooked through.

I need to put the lid on this kettle and allow it to simmer for 20-25 minutes. The dumplings will turn into soft pillows!

Chicken and Sourdough Dumplings THM E

  • Sourdough Dumplings
  • 3/4 cup white whole wheat flour
  • 1/3 cup sourdough starter
  • 1/2 cup double-fermented kefir
  • 2 teaspoons olive oil
  • 2 egg whites
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/3-1/2 cup oat flour as needed to thicken the dumplings
  • Filling:
  • 4 cups fat-free chicken broth
  • 2 cups cooked, diced, skinless, boneless, chicken breasts
  • 3 cups (12 ounces) frozen mixed vegetables -corn, peas, carrots, and beans
  • 1 bay leaf
  • 1 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/4 cup sprouted wheat flour
  • 1/2 teaspoon xanthan gum
  • 2/3 cup water or broth
  • Dumplings: In a bowl combine flour, starter, and kefir together. Allow this mixture to ferment for 7 hours at room temperature. Chicken Filling: In a saucepan bring chicken broth, chicken, veggies, and spices to a boil. Combine sprouted flour, xanthum gum, and broth together. When the chicken mixture is boiling, slowing pour the flour slurry into the saucepan. Continue stirring as you are pouring the flour slurry in. Simmer for 4-5 minutes. Dumplings: As chicken filling is simmering, add the remaining ingredients to the dumplings. Stir in oil, egg whites, baking powder, baking soda, salt and oat flour as needed to make a stiff batter. Steamed Dumplings: Drop dumpling batter by heaping tablespoon into the simmering chicken. Turn the burner on low. Cover with a lid. Allow the saucepan to simmer for 20 minutes or until dumplings are completely cooked through. Sprinkle with herbs before serving. Serves 6. Baked Dumplings: Preheat oven to 350 degrees. Pour the cooked chicken filling into a shallow casserole dish. Drop the dumplings by heaping tablespoon full into the chicken filling. Sprinkle dumplings with herbs before baking. Place casserole dish in preheated oven. Bake for 25-30 minutes or until dumplings are cooked through. Serves 6.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon

Measuring Spoon These narrow spoons are a favorite of mine. The fit so nicely into spice jars.
I like a wide saucepan/kettle when making these dumplings.

THM Plan Book this book will help you to understand the way to eat and slim down.

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change. The products from THM are very high quality and I love them. Gentle Sweet is a wonderful sweetener that tastes just like sugar. Baking Blend is a low carb, low calorie baking blend that helps to make your baked items not as calorie dense as using all almond flour.

Trim Healthy Mama Store

Chicken and Sourdough Dumplings THM E

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
fermenting time 6 hours
Servings 6
Author Glenda Groff

Ingredients

  • Sourdough Dumplings
  • 3/4 cup white whole wheat flour
  • 1/3 cup sourdough starter
  • 1/2 cup double-fermented kefir
  • 2 teaspoons olive oil
  • 2 egg whites
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/3-1/2 cup oat flour as needed to thicken the dumplings
  • Filling:
  • 4 cups fat-free chicken broth
  • 2 cups cooked diced, skinless, boneless, chicken breasts
  • 3 cups 12 ounces frozen mixed vegetables -corn, peas, carrots, and beans
  • 1 bay leaf
  • 1 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/4 cup sprouted wheat flour
  • 1/2 teaspoon xanthan gum
  • 2/3 cup water or broth
  • herbs to sprinkle on dumplings

Instructions

  1. Dumplings: In a bowl combine flour, starter, and kefir together. Allow this mixture to ferment for 7 hours at room temperature. Chicken Filling: In a saucepan bring chicken broth, chicken, veggies, and spices to a boil. Combine sprouted flour, xanthum gum, and broth together. When the chicken mixture is boiling, slowing pour the flour slurry into the saucepan. Continue stirring as you are pouring the flour slurry in. Simmer for 4-5 minutes. Dumplings: As chicken filling is simmering, add the remaining ingredients to the dumplings. Stir in oil, egg whites, baking powder, baking soda, salt and oat flour as needed to make a stiff batter. Steamed Dumplings: Drop dumpling batter by heaping tablespoon into the simmering chicken. Turn the burner on low. Cover with a lid. Allow the saucepan to simmer for 20 minutes or until dumplings are completely cooked through. Sprinkle dumplings with herbs before serving. Serves 6. Baked Dumplings: Preheat oven to 350 degrees. Pour the cooked chicken filling into a shallow casserole dish. Drop the dumplings by heaping tablespoon full into the chicken filling. Sprinkle dumplings with herbs. Place casserole dish in preheated oven. Bake for 25-30 minutes or until dumplings are cooked through. Serves 6.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  Buy It Now. You can purchase a cookbook with the sourdough starter or without. We also have Sourdough Kits with all you need to start working with sourdough.   Buy It Now.

We have just received our newest printing of our cookbook. It has been revised and the sourdough chapters updated. It can be purchased using this link.  Buy It Now.

9 thoughts on “Chicken and Sourdough Dumplings THM E

  1. This recipe looks fantastic! But because supplies are difficult to come by at present, can I sub oat flour or anything else for the sprouted flour in the chicken & veggie mixture and still stay on-plan? I have white whole wheat, THM baking blend, almond and oat flours already at home.

  2. Pingback: Preserving Food—Canning Chicken | Around the Family Table – Food. Fun. Fellowship

  3. I used your recipe last night to help me trimify our family favorite chicken and dumplings. I have had sourdough for many years (more than 25), but my dumpling recipe was definitely a crossover. We didn’t even miss the fat!! This was for my mother in laws birthday dinner last night. She is 87 and my FIL is 90. He had 2 big bowls and she loved it also. And I could enjoy it with my family! Our starters are very different but I have learned a lot from your recipes and they have worked well with my whole grain starter. Thanks for sharing your wisdom and recipes!!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.