This Cozy One-Pot Chicken Stew with Sourdough Dumplings is the ultimate comfort meal for cold weather. Tender chicken, hearty vegetables, and fluffy sourdough dumplings come together in one pot for a delicious, family-friendly dinner that warms you from the inside out.
If you love cozy meals like Zuppa Toscana Soup or Homemade Chicken Noodle Soup, this recipe will quickly become your new go-to for chilly nights or family dinners.
Perfect for using up sourdough starter or discard — this recipe makes weeknights and weekends feel extra cozy.
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Why You’ll Love This Recipe
- One pot = easy cleanup!
- Great way to use up your sourdough starter or discard.
- Perfect cold-weather comfort food.
- Customizable with whatever veggies you have on hand.
- Freezer-friendly and delicious reheated.
Ingredients for Chicken Thigh Stew
- Chicken Thighs (Bone-In, Skin-On): The bones infuse the stew with deep, savory flavor.
- Oil: Butter adds richness while avocado or olive oil keeps it from burning.
- Onion, Carrot & Celery: Classic soup base — adds sweetness, aroma, and body.
- Garlic: Essential for depth and flavor in any savory soup or stew.
- Salt, Pepper, Thyme & Bay Leaf: Seasonings that give this stew its warm, homey flavor.
- Heavy Cream or Coconut Cream: Makes the broth creamy and luxurious.
For the Sourdough Dumplings
- All-Purpose Flour: The base of fluffy dumplings.
- Sourdough Starter (Active or Discard): Adds a light tang and natural lift.
- Baking Powder & Baking Soda: Help the dumplings rise and stay tender.
- Salt: Balances flavor.
- Oil: For rich, soft texture.
- Water: Adds moisture and extra tenderness.
- Parsley: Finishes the stew with freshness and color.
How to Make Chicken Stew with Sourdough Dumplings
Step 1: Brown Chicken & Sauté Veggies
Heat 2 tablespoons of avocado oil or butter in a large soup pot or Dutch oven over medium-high heat. Season bone-in chicken thighs with salt and pepper, then sear skin-side down until golden, about 5–6 minutes per side.
Remove and set aside. In the same pot, add onion, carrot, celery, and garlic. Sauté for 5–7 minutes, scraping up brown bits for extra flavor.
2. Add Chicken and Broth
Return the chicken to the pot. Add water, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 30-35 minutes, until the chicken is tender and fully cooked.
3. Remove Chicken
Carefully lift the chicken from the pot and set it aside on a plate to cool slightly. Then shred the chicken with 2 forks.
4. Make the Sourdough Dumplings
In a mixing bowl, combine sourdough starter, flour, baking powder, oil, water, garlic powder, and onion powder. Stir just until combined — don’t overmix or the dumplings will be dense.
5. Cook the Dumplings
Bring the stew base back to a gentle simmer. Using a spoon or small scoop, drop spoonfuls of the dumpling dough onto the bubbling stew. Cover the pot tightly with a lid and let the dumplings steam on low heat for 15 minutes — don’t lift the lid during this time!
6. Shred and Return the Chicken
Once the dumplings are fluffy and cooked through, gently stir the shredded chicken back into the pot.
7. Finish & Serve
Stir in cream for extra richness and sprinkle with fresh parsley. Serve hot — every bowl will have tender chicken, flavorful broth, and fluffy sourdough dumplings.
Serving Ideas
Pair this cozy chicken stew with sourdough dumplings with these delicious sides for a complete, comforting meal:
- A slice of crusty sourdough bread for dipping.
- If you love baking, pair it with no knead bread recipe for the ultimate comfort combo.
- A light green salad with lemon dressing.
- Homemade huckleberry lemonade – For a refreshing family-friendly option.
Tips for Success
- Don’t peek while the dumplings cook — they need the steam!
- For extra richness, add a splash of cream before serving.
- Make it your own with mushrooms, peas, or leftover roasted turkey.
- Want thicker stew? Stir a spoonful of flour or cornstarch slurry before adding dumplings.
Storage & Freezing
- Refrigerate: Up to 3 days in an airtight container.
- Freeze: Up to 2 months — freeze the stew without dumplings for best texture.
- Reheat: Gently on the stove over medium heat, adding broth as needed.
FAQ — Common Questions About Sourdough Chicken Stew
Yes! Boneless thighs or breasts will also work — just reduce the simmering time to about 25–30 minutes so the meat stays juicy.
Absolutely. Make the stew up to 2 days ahead, refrigerate, then gently reheat and add dumplings right before serving.
Yes, but without dumplings. Freeze just the stew base in airtight containers for up to 3 months. Reheat and make fresh dumplings when ready to serve.
Yes. Use avocado oil instead of butter, swap cream for unsweetened coconut, almond or oat milk.
You can replace the starter with ½ cup plain Greek yogurt or buttermilk for similar tang and texture.
They should be fluffy, not doughy, and firm to the touch. Slice one open to check — the inside should be soft and bread-like, not wet.
More Delicious Recipes
- Garlic Butter Chicken Thighs
- Creamy Sausage Potato Soup
- Sourdough Discard Pancakes
- Easy Chicken Noodle Soup
- Salted Caramel Rice Krispie Treats
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📖 Recipe
Cozy One-Pot Chicken Stew with Fluffy Sourdough Dumplings
Equipment
Ingredients
For Chicken Stew
- 2 tablespoons avocado oil or butter
- 2 ½ lb chicken thighs bone-in and skin-on, pat dried with paper towel
- 1 large onion diced
- 2 medium carrots diced
- 2 sticks celery diced
- 3 cloves garlic finely chopped
- 8 cups water
- salt and pepper to taste
- ½ teaspoon thyme dried or 2 springs fresh thyme
- 1 bay leaf
- ¼ cup coconut cream or heavy whipping cream
- parsley for garnish
For the Sourdough Dumplings
- 1 cup all-purpose flour
- 1 cup sourdough starter discard or active
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons avocado oil or melted butter
- ½ cup water or milk
Instructions
- Brown Chicken & Sauté Veggies: Heat 2 tablespoons of avocado oil or butter in a large pot over medium-high heat. Season bone-in, skin-on chicken thighs with salt and pepper, then sear skin-side down until golden, about 5–6 minutes per side. Remove chicken and set aside. In the same pot, add onion, carrot, celery, and garlic. Sauté 5–7 minutes, scraping up brown bits for flavor.
- Simmer the Stew: Return chicken to the pot. Add water, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer gently for 30-40 minutes, until the chicken is tender and cooked through.
- Remove Chicken: Transfer the chicken to a plate and let it cool slightly.Keep the broth and veggies simmering in the pot.
- Make the Dumplings: In a bowl, whisk together flour, baking powder, baking soda, salt, onion powder, and garlic powder. Stir in sourdough starter, avocado oil, and water until just combined. Don’t overmix.
- Cook the Dumplings: Drop small spoonfuls of dumpling dough onto the simmering stew. Cover tightly and cook on low heat for 15 minutes — don’t lift the lid during this time!
- Shred & Finish: Remove skin and bones from the chicken, shred the meat, and return it to the pot. Stir in coconut milk (or heavy cream) and garnish with fresh parsley. Serve hot and enjoy!
Video
Notes
- Use bone-in, skin-on chicken thighs for deeper flavor. Want a quicker version? Try boneless thighs or chicken breasts, but adjust cooking time accordingly.
- Simmer, don’t boil — gentle heat keeps dumplings tender.
- Avoid lifting the lid while the dumplings cook — that steam is what makes them puff up nicely.
- Serve with a side of crusty sourdough bread (to dip!) or a crisp green salad for balance.
- Use fresh herbs for added brightness.
- Leftovers taste even better the next day — the sourdough flavor deepens overnight.
- Try adding peas, corn, or mushrooms for extra veggies.
Nutrition
Happy Cooking!
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