One-Pot Wonders

Sour Cream Chicken and Dumplings

January  9, 2014
0 Ratings
  • Serves 3
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

What You'll Need
  • Soup
  • 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
  • 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.

See what other Food52ers are saying.

2 Reviews

Pat E. January 29, 2017
Had the chicken carcass calling me and most of the ingredients for this. The directions are a little cryptic but it cam to get her nicely with great flavor. I added a little flour to the sauté to thicken things up a bit and threw in some mushrooms, shredded carrot and peas that needed using. A bit of Tabasco and balsamic added a little interest. The sour cream goes into the broth just before the dumplings...which I though were a bit too gooey...but it could have been my older baking powder. Good recipe inspiration/starting point.
Pat E. January 29, 2017
*came together*.