Sour Cream Chicken and Dumplings

By cookingwithleftovers
January 9, 2014
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Author Notes: Sometimes I just need to make a whole chicken.. And then we butcher it, and eat it, and stare at the carcass for a while. Throw that carcass in a pot, cover it with water, boil it down, drain out the liquids, scoop the fat off the top, pick through the bones for good meat, and make something crazy. Dumplings are a Depression era food so that sounded good.. and with no milk in hand, we made the dumplings and the soup stock with sour cream. It lent a nice bite to it that I was just so impressed by.cookingwithleftovers

Serves: 3


  • 2 cups chicken stock
  • 1 1/2 cups shredded chicken meat
  • 2 cups water
  • 2 tablespoons sour cream
  • 1/2 onion
  • 2 celery stalks
  • 1 carrot
  • 1 garlic clove
  • 15 dumplings


  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/3 cup water
  • 3 tablespoons sour cream
  • 1 teaspoon fresh rosemary
  1. Cook up the onion, celery, carrot, garlic, for a bit in a stock pot with oil.
  2. Add the stock and the water. Season and cook for a few minutes.
  3. Mix up the dumpling ingredients and make into small balls. Makes about 15.
  4. Drop the dumplings in the soup, cover and simmer for 15 minutes.

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