I’ve made chicken and dumpling soup a few times and I’ve even post the recipe before but I sort of “revamped” my originals. This version is equally as good but requires a few less ingredients and is made in the pressure cooker! That makes this even easier than the original! It still features great flavor with savory chicken and hearty dumplings. This is great, cold weather food! Makes about 6 servings
1 large chicken breast
3 cups water or chicken stock
1 tsp sea salt
1 tsp black pepper
1 tsp thyme
1 tsp ground sage
2 bay leaves
2 cups carrots, diced
1 cup celery stalk, diced
1 onion, diced
1 cup potato flour (or other GF flour)
1/2 cup arrowroot starch (or other starch *or just use 1 1/2 cups flour total)
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp parsley
1 tsp baking soda
1 tsp apple cider vinegar
1/3 cup coconut oil, palm shortening or butter
3/4 cup coconut milk
- In a pressure cooker, add in chicken, stock, salt, pepper, thyme, sage, bay leaves, carrots, celery and onion. Pressure cook for about 15 minutes.
- Carefully open pressure cooker and remove chicken. Chop or shred chicken and place back in pressure cooker. Set pressure cooker to warm.
- Meanwhile, combine flour, salt, pepper, parsley and baking soda in a mixing bowl for dumplings. Cut in palm shortening and vinegar until crumbly. Slowly add in milk until mixture starts to form into a dough ball.
- Form dough into about 1″ balls and place in pressure cooker. Put the lid back on pressure cooker and leave on warm – do not pressure cook. Let the dumplings steam on the warm setting for about 10 minutes.