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
This soup is comfort food in its purest form. It’s made from simple, wholesome ingredients, but tastes like something that’s been simmering on the stove all day with care. The broth is rich and savory, the chicken is tender, and the vegetables make it feel hearty and nourishing without being heavy.
You’ll also love how cleverly this recipe uses sourdough discard. It gently thickens the soup and adds a subtle depth of flavor—never sour, just warm and cozy—making it a practical, no-waste win for sourdough bakers. Plus, it’s naturally gluten-free, easy to customize, and perfect for meal prep, sick days, or anytime you want a bowl of something truly comforting.
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
Does this soup taste sour because of the sourdough discard?
No. Once cooked, the sourdough discard mellows completely and adds depth rather than sourness. It lightly thickens the broth and enhances the savory flavor without overpowering it.
Can I use active sourdough starter instead of discard?
Yes. Active starter will work, but it may add a slightly more pronounced tang. Discard is preferred for a more subtle, balanced flavor.
Is this soup really gluten-free?
Yes—as long as your sourdough starter is gluten-free and all ingredients used are certified gluten-free.
Can I make this without blending the vegetables?
Absolutely. Blending adds richness and body, but you can skip it if you prefer a clear, traditional broth. The soup will still be flavorful, just lighter in texture.
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
This easy gluten-free sourdough discard chicken soup is the kind of recipe you come back to again and again. It’s comforting without being heavy, nourishing without being complicated, and deeply satisfying in the way only homemade soup can be. The sourdough discard quietly works its magic in the background—adding body and depth while making good use of something that might otherwise go to waste.
Whether you’re cooking on a slow afternoon or throwing it together to feed your family on a busy weeknight, this soup meets you where you are. It’s flexible, forgiving, and endlessly cozy, with a rich broth that tastes like it’s been simmering all day. Serve it with a simple side or enjoy it straight from the bowl—either way, it’s a recipe that feels like home.
Try out some more of my comfort food favorites:
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.
Notes
- Whole Chicken Tip: A 3–5 lb chicken works best here. Smaller birds cook faster but yield less broth, while larger chickens give a richer, more gelatin-packed soup.
- Keep the Simmer Gentle: Avoid a hard boil. A slow, steady simmer keeps the broth clear and clean-tasting instead of cloudy.
- Blending the Broth Base: Blending the cooked vegetables back into the broth adds body and depth without needing cream or flour. If you prefer a chunkier soup, you can blend only half the vegetables.
- Sourdough Discard Matters: Use unfed or recently fed discard—either works. The discard thickens the soup slightly and adds savory depth without tasting sour once cooked.
- Temper the Discard: Always whisk the discard with hot broth before adding it to the pot. This prevents lumps and helps it blend smoothly into the soup.
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