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A bowl of homemade chicken soup with golden broth, tender shredded chicken, carrots, potatoes, and a rustic touch of sourdough discard for extra richness.

Gluten Free Chicken Soup with Sourdough Discard

This cozy Nourishing Chicken Soup with Sourdough Discard starts with a slow-simmered whole chicken broth for rich, natural flavor. Tender potatoes, carrots, and shredded chicken make it hearty, while a touch of sourdough discard adds body and a subtle tang that deepens the flavor. It’s the kind of soup that feels like coming home — warm, balanced, and made from scratch with love.
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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

Method
 

Start the broth base
  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.
Strain and shred
  1. 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.
  2. 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.
  3. 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).
Build the soup
  1. Return the broth to the pot and bring it back to a gentle simmer.
  2. Add 3 medium potatoes (peeled and cubed) and 2 cups of chopped carrots.
  3. Simmer for 15–20 minutes, or until the vegetables are tender.
Enrich with sourdough discard
  1. In a small bowl, whisk the ½ cup of sourdough discard with a ladleful of hot broth until smooth.
  2. Slowly pour the mixture back into the soup while stirring — this will slightly thicken the broth and add a subtle tangy depth of flavor.
  3. Note: The sourdough discard shouldn’t taste sour once cooked; it mellows beautifully into the broth.
Add chicken and adjust seasoning
  1. Return the shredded chicken to the pot and stir to combine.
  2. Taste the soup and adjust seasoning with more salt and pepper as needed.
  3. Simmer for another 5 minutes to let the flavors meld.
Serve
  1. Ladle into bowls and serve warm. Garnish with fresh herbs like parsley or thyme if desired.
  2. For a heartier version, serve with a slice of toasted sourdough on the side — perfect for dipping

Notes

Broth Tips:
  • 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.
Sourdough Discard:
  • 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.
Flavor Add-Ins:
  • 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.
Texture Notes:
  • 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.
Storage:
  • 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.
Serving Suggestions:
  • 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.