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Top-down view of sourdough discard chicken soup in a blue bowl with shredded chicken, carrots, and potatoes on a rustic wooden table.
Summer Dempsey

Gluten Free Chicken Soup with Sourdough Discard

A cozy, nourishing sourdough discard chicken soup made with tender chicken, hearty vegetables, and a rich homemade broth with subtle tang and depth.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: Homestyle
Calories: 250

Ingredients
  

Base:
  • 1 whole chicken 3–5 lbs
  • 12 cups water enough to cover the chicken by about an inch
  • 1 large onion quartered
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 6 cloves garlic smashed
  • 1 tablespoon salt add more to taste later
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
Soup:
  • 3 medium potatoes cubed
  • 2 cups carrots sliced
  • ½ cup sourdough discard

Equipment

  • Large Pot
  • Blender

Method
 

  1. Place the whole chicken in a large stockpot and add 12 cups of water, or enough to cover the chicken by about an inch.
  2. Add the onion (quartered, peel on), chopped carrots, celery, garlic, salt, peppercorns, and bay leaves.
  3. Bring the pot to a gentle boil over medium-high heat, then immediately reduce to low.
  4. Simmer uncovered for 1½ to 2 hours, occasionally skimming off any foam or fat that rises to the top.
  5. Tip: Keep the simmer low and steady — rapid boiling can make the broth cloudy.
  6. 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.
  7. 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.
  8. 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).
  9. Return the broth to the pot and bring it back to a gentle simmer.
  10. Add 3 medium potatoes (peeled and cubed) and 2 cups of chopped carrots.
  11. Simmer for 15–20 minutes, or until the vegetables are tender.
  12. In a small bowl, whisk the ½ cup of sourdough discard with a ladleful of hot broth until smooth.
  13. Slowly pour the mixture back into the soup while stirring — this will slightly thicken the broth and add a subtle tangy depth of flavor.
  14. Note: The sourdough discard shouldn’t taste sour once cooked; it mellows beautifully into the broth.
  15. Return the shredded chicken to the pot and stir to combine.
  16. Taste the soup and adjust seasoning with more salt and pepper as needed.
  17. Simmer for another 5 minutes to let the flavors meld.

Notes

  • Low simmer = better broth
    Keep the heat gentle while cooking the chicken to avoid a cloudy broth and develop deeper flavor.
  • Don’t skip blending the vegetables
    Blending part of the cooked vegetables with broth adds natural body and richness without needing cream or flour.
  • Sourdough discard tip
    Always whisk the discard with warm broth before adding to prevent clumping and ensure a smooth texture.
  • Flavor balance
    The sourdough discard adds a subtle tang—not a strong sour flavor. It mellows beautifully as it cooks.
  • Make it heartier
    Add extra potatoes or even cooked rice or noodles for a more filling meal.