Chicken and Dumplings

I love to think of a dish to make and then figure out how to make it using traditional, real foods.  The other day I thought of chicken and dumplings.  Delicious and nourishing comfort food!

Traditional Food "Groups" In This Recipe
First, I googled  dumplings with sourdough starter.  After reading through several recipes, I found one I liked.  I would love to share the link with you and give proper credit to the creator of it, but as of the writing of this post it is no longer available.  I can tell you that the name of the blog was

Then I found a chicken and dumplings recipe in this cookbook. Have you read any of the Mitford series?  Warning, don’t read while hungry!

I wanted an old fashioned recipe and this is it.

With a couple of changes…
  • I used a different dumpling recipe because I wanted sourdough dumplings.
  • I substituted coconut milk for regular milk.
  • I followed the technique more than the recipe.
And here’s what I did…

Sourdough Dumplings
  • 2 cups organic white flour
  • ½ cup full-fat organic coconut milk*
  • ¾ cup water
  • 1 teaspoon salt
  • 1 tablespoon sourdough starter
  • 1 tablespoon baking powder
  • 2 teaspoons dried rosemary
  1. In the morning mix together the flour, coconut milk, water, salt, and sourdough starter. Cover and let sit in a warm spot until dinner time.
  2. When ready, mix in the baking powder and the rosemary.
For the chicken part, I already had a couple of quarts of bone broth in my refrigerator.  In the morning, after putting the dumplings together, I put 6 boneless, skinless chicken thighs in the crock pot.  I seasoned them with salt and pepper to taste, along with dried rosemary, sage, and thyme. Then I covered them with some of the bone broth before cooking them on low until dinner time.

  • Remove the chicken thighs from the crock pot with a slotted spoon and shred the chicken.
  • Bring 4 cups of broth (use what was in the crock pot and add to it to make 4 cups) to a boil in a dutch oven.
  • Add 3 tablespoons unsalted butter.
  • Drop spoonfuls of finished dumpling batter into slow boiling broth.
  • Place shredded chicken over dumplings.
  • Pour ½ cup of coconut milk mixed with ½ cup of water over chicken.*
  • Cover and cook until dumplings are done, about 15-20 minutes.
  • You can test the dumplings with a toothpick.
  • Season with salt and pepper and serve immediately.

*I like to substitute full-fat organic coconut milk in many recipes. I find that if I use half coconut milk and half water the coconut milk more resembles cow’s milk and works better in the recipe.  You can also use reduced fat coconut milk, which is basically the same thing.  Half full-fat coconut milk and half water.  If you use reduced fat coconut milk in this recipe, up the milk proportions and take away the water.

I think you will like this a lot!  And it's yet another way to use your starter.

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