Cozy One-Pot Chicken Stew with Fluffy Sourdough Dumplings
Warm up with this rich and hearty One-Pot Chicken Stew with fluffy Sourdough Dumplings! Made with bone-in chicken thighs, veggies, and homemade sourdough dumplings — the ultimate comfort food dinner.
Servings: 6 sevings
Calories: 689kcal
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
Calories: 689kcal | Carbohydrates: 30g | Protein: 35g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 196mg | Sodium: 478mg | Potassium: 635mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3760IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 3mg