There are few things more comforting than the smell of chicken soup simmering on the stove. It’s the kind of recipe that instantly quiets the noise of the day — warm, savory, and grounding in the best possible way. Growing up, chicken soup wasn’t just a meal; it was an event. The kitchen filled with the soft bubbling of a pot that never seemed to stop giving. Every hour it simmered, the flavors deepened, and the whole house felt wrapped in that cozy, golden aroma.
This recipe takes that same old-fashioned comfort and adds a quiet twist — sourdough discard. It’s an ingredient that would have surprised my grandmother, but I think she would’ve appreciated the thrift of it. The discard adds a delicate body to the broth, thickening it just enough to feel rustic without turning it heavy. And that faint tang from the sourdough? It rounds out the chicken’s richness in a way that feels like it’s been there all along.
This is the kind of soup you make when you want your kitchen to smell like home — when you want to remind yourself that simplicity, when done right, can be extraordinary.
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Why You’ll Love This Recipe
- Deep, nostalgic flavor — simmering a whole chicken creates an old-fashioned broth that’s rich and nourishing without needing any fancy ingredients.
- Zero waste cooking — sourdough discard gets a second life here, adding texture and depth instead of ending up down the drain.
- Naturally hearty — with tender chicken, soft potatoes, and sweet carrots, it’s a full meal in one pot.
- Freezer-friendly — this soup reheats beautifully, so it’s perfect for make-ahead meals or cozy weekends.
- Balanced and satisfying — the sourdough discard adds a subtle tang that lifts the flavors and keeps the soup from tasting flat.
Ingredient Breakdown
Whole Chicken (3–5 lbs)
This is the soul of the soup. Using a whole chicken means you’re getting flavor from both the meat and bones, resulting in a naturally rich broth. It’s an easy, built-in way to make your own stock and soup at the same time.
Water
Twelve cups might sound like a lot, but it reduces slightly as it simmers. The key is to add just enough to cover the chicken by about an inch. Too much, and your broth will be thin; too little, and it may get overly salty.
Onion, Carrots, and Celery
This classic trio forms the aromatic base known as mirepoix. The onion peel adds a beautiful golden hue to the broth, while the vegetables release natural sweetness that balances the savory chicken.
Garlic, Peppercorns and Bay Leaves
These give structure and depth to the flavor. The herbs should be subtle — you’re not trying to overpower the chicken but enhance it.
Potatoes and Carrots (for the soup)
Once the broth is done, these add body and color. Potatoes give a creamy heartiness, while the extra carrots provide a gentle sweetness that makes each spoonful comforting.
Sourdough Discard
The secret ingredient. A half cup whisked into the broth gives the soup a slight thickness, like it’s been simmering for hours. It also adds a soft tang that balances the richness of the chicken and broth.
Salt and Optional Add-Ins
Start with a tablespoon of salt and adjust later — it’s easier to build than to fix. A small piece of ginger adds gentle warmth, while apple cider vinegar helps draw nutrients from the bones (and gives a subtle brightness to the broth).
Instructions
- Step 1: Combine all spices and chicken into a large pot and bring to a gentle boil.
- Step 2: After simmering for 2 hours strain out vegetables (remove bay leaves) and blend up with a small amount of broth. Then return to broth.
- Step 3: Chop vegetables and put them into the pot, simmering for 15 minutes.
- Step 4: Pull out a cup of broth and mix with sourdough discard until smooth, then return to pot and let simmer for 10 minutes.
Step-by-Step Instructions
1. Simmer the Broth
Place your whole chicken in a large stockpot and add 12 cups of water. Toss in the onion (leave the peel on for color), carrots, celery, garlic, salt, peppercorns, bay leaves, and thyme. Bring to a gentle boil, then reduce to a low simmer.
Let it bubble quietly for 1½ to 2 hours, skimming off foam occasionally. The slower the simmer, the clearer and more flavorful your broth will be.
2. Strain and Shred
Once the chicken is tender and falling off the bone, carefully remove it from the pot and set it aside to cool. Strain the broth through a fine-mesh sieve into another pot, blending all vegetables (except bay leaves) along with a cup of broth. Then returning it to broth base. This creates an EXTRA flavorful broth base.
When the chicken is cool enough to handle, shred the meat into bite-sized pieces. Discard the skin and bones (or save them for a second round of broth).
3. Build the Soup
Return your broth to the pot and bring it back to a gentle simmer. Add the diced potatoes and chopped carrots, letting them cook for about 15–20 minutes until tender.
4. Incorporate the Sourdough Discard
In a small bowl, whisk your sourdough discard with a ladleful of hot broth until smooth. Slowly stir it back into the pot. You’ll see the broth take on a soft, creamy body — the kind that feels like it’s been cooking all day.
The discard blends seamlessly, adding subtle flavor without making the soup taste “bready.”
5. Combine and Adjust
Add your shredded chicken back into the pot and simmer for another 5 minutes. Taste and adjust the salt, adding more as needed. If you want a touch of brightness, add a small splash of apple cider vinegar right at the end.
6. Serve and Enjoy
Ladle the soup into bowls and serve with a sprinkle of fresh parsley or thyme. It’s lovely on its own, but even better with a slice of warm sourdough for dipping.
Variations
1. Root Vegetable Medley:
Swap the potatoes for parsnips or turnips for a slightly earthier flavor.
2. Lemon-Herb Twist:
Add the zest of one lemon and a handful of chopped dill right before serving for a springlike freshness.
3. Creamy Comfort:
For a richer soup, stir in ½ cup of cream or coconut milk at the end. It pairs beautifully with the tang of the sourdough discard.
4. Grain Boost:
Add a handful of cooked rice, quinoa, or barley to make it extra filling.
5. Brothy Reset:
If you prefer a lighter broth, skip the potatoes and double the carrots — perfect for sipping when you’re under the weather.
Serving Suggestions
- Serve with a thick slice of buttered sourdough or a hunk of crusty gluten-free bread.
- Sprinkle with chopped fresh herbs (parsley, thyme, or dill) for brightness.
- A simple side salad — greens, lemon vinaigrette, and a touch of salt — adds a crisp counterpoint.
- For meal prep, pack individual portions in jars; they reheat beautifully and make easy lunches.
Storage & Freezing Tips
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: The soup freezes beautifully. Let it cool, then store in quart-size freezer bags or containers for up to 3 months.
- Reheat: Warm slowly on the stovetop over low heat. If the soup thickens slightly in the fridge, add a splash of broth or water to loosen it.
FAQs
Can I make this with leftover chicken?
Absolutely! Use about 3 cups of shredded cooked chicken and start with pre-made broth instead of simmering a whole chicken.
Can I use boneless chicken instead?
You can, but you’ll miss some of the richness from the bones. If using boneless chicken breasts or thighs, simmer gently for about 30 minutes.
Does the sourdough discard make the soup sour?
No — once cooked, the tang softens into a mellow flavor that enhances the soup’s depth rather than overpowering it.
Can I make it in a slow cooker?
Yes! Cook the broth ingredients on low for 6–8 hours. Strain, then proceed with adding vegetables, sourdough discard, and chicken as directed.
Why This Recipe Works
This recipe bridges traditional chicken soup and modern kitchen thrift. The slow-simmered whole chicken creates a naturally rich broth without needing boxed stock or bouillon. Meanwhile, the sourdough discard adds a touch of body and brightness — a nod to resourceful home cooking that wastes nothing.
Every element serves a purpose: the onion peel deepens the broth’s color, the apple cider vinegar extracts nutrients from the bones, and the discard binds it all together. The end result is a soup that feels like comfort and craftsmanship in one pot — deeply nourishing, faintly tangy, and unmistakably homemade.
Final Thoughts
There’s something special about recipes that let you use every part of what you have. A whole chicken turns into both broth and meat. A scoop of sourdough discard that might have gone to waste transforms the texture and flavor. And what you end up with is more than soup — it’s a bowl full of comfort and connection.
Gluten Free Chicken Soup with Sourdough Discard
Ingredients
Equipment
Method
- Place the whole chicken in a large stockpot and add 12 cups of water, or enough to cover the chicken by about an inch.
- Add the onion (quartered, peel on), chopped carrots, celery, garlic, salt, peppercorns, and bay leaves.
- Bring the pot to a gentle boil over medium-high heat, then immediately reduce to low.
- Simmer uncovered for 1½ to 2 hours, occasionally skimming off any foam or fat that rises to the top.
- Tip: Keep the simmer low and steady — rapid boiling can make the broth cloudy.
- Once the chicken is tender and cooked through, carefully lift it out of the pot and place it on a large plate to cool slightly.
- Pour the broth through a fine-mesh strainer into another large pot or bowl, remove bay leaves. Taking the cooked vegetables and spices along with a cup of broth and placing into the blender. Blend well and return the mixture into the pot.
- When the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the skin and bones (or save them for another batch of broth).
- Return the broth to the pot and bring it back to a gentle simmer.
- Add 3 medium potatoes (peeled and cubed) and 2 cups of chopped carrots.
- Simmer for 15–20 minutes, or until the vegetables are tender.
- In a small bowl, whisk the ½ cup of sourdough discard with a ladleful of hot broth until smooth.
- Slowly pour the mixture back into the soup while stirring — this will slightly thicken the broth and add a subtle tangy depth of flavor.
- Note: The sourdough discard shouldn’t taste sour once cooked; it mellows beautifully into the broth.
- Return the shredded chicken to the pot and stir to combine.
- Taste the soup and adjust seasoning with more salt and pepper as needed.
- Simmer for another 5 minutes to let the flavors meld.
- Ladle into bowls and serve warm. Garnish with fresh herbs like parsley or thyme if desired.
- For a heartier version, serve with a slice of toasted sourdough on the side — perfect for dipping
Notes
- Leaving the onion peel on while simmering adds a lovely golden hue to the broth naturally — no food coloring needed.
- A tablespoon of apple cider vinegar in the broth helps draw minerals from the chicken bones for a nutrient-rich base.
- Use fresh or refrigerated discard; avoid discard that’s been sitting too long or smells overly sour.
- Whisking it with warm broth before adding it to the soup prevents lumps and ensures a smooth finish.
- Add a sprig of fresh thyme or rosemary for a subtle herbal layer.
- For a bit of warmth, try a small piece of ginger in the broth — it rounds out the tang from the sourdough beautifully.
- For a thicker, stew-like soup, simmer 10–15 minutes longer after adding the discard.
- For a lighter version, reduce the discard to ¼ cup.
- Keeps well for up to 4 days in the fridge.
- Freeze in individual portions for up to 3 months. Thaw overnight and reheat gently over medium-low heat.
- Pair with a slice of toasted sourdough bread or a side of roasted vegetables.
- Garnish with chopped parsley or a squeeze of lemon juice for brightness.
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