I wish I led the kind of life that allowed me the time to leisurely cook dinner every night. I find chopping veggies practically meditative. Alas, for now, I’m usually lucky if I have 15-20 minutes to spare. Enter pre-chopped or frozen veggies and my Instant Pot to create a perfectly wonderful chicken soup! There’s no shame in buying pre-chopped if it means you’ll eat more vegetables! It also means fewer dishes to worry about after dinner.
This is my updated version of my Mom’s Chicken Soup & Dumplings recipe. She would make the soup from scratch, simmering chicken and that classic mirepoix mix of onions, carrots and celery on the stove to make the broth. I use high quality, pre-made bone broth in mine when I’m short on time. It’s an easy way to upgrade the nutrition factor in any recipe that calls for a basic soup base. Bone broth is full of great things like collagen, amino acids and a high concentration of minerals like phosphorus, magnesium, and calcium.
Family members of all ages will enjoy this warm and comforting dish. For you readers with littles, you could easily blend some of the soup into a puree or scoop out some of the solids and chop them up for toddlers who prefer to feed themselves.
For the soup
1.5 pounds boneless, skinless chicken thighs – cubed
1.5-2 cups diced celery (about 3 ribs)
1.5-2 cups diced carrots (about 3 large carrots)
2-2.5 tablespoons diced shallots (about 3 shallots)
2-3 cloves minced garlic
1 tablespoon butter
6 cups chicken bone broth
1 cup water
1 teaspoon dried parsley
For the dumplings
(if your family really likes the dumplings, double the recipe.)
1.5 cups flour
1 teaspoons salt
Sprinkle some pepper on the cubed chicken.
Turn the Instant Pot on the saute setting and add the butter. Once the butter is hot, add the chicken. Brown the chicken on all sides (about 1.5 mins on all sides).
In a large mixing bowl, stir together the eggs, flour and salt for the dumplings. The dough will look pretty dry and somewhat shaggy.
Once the chicken is ready add the bone broth, celery, carrot, shallots, garlic and parsley to the pot with a good sprinkle of salt and pepper. Give it a good stir.
Pull 1.5-2 inch pieces of dough off and drop them in the broth.
Place the lid on the pressure cooker and set it on the normal soup setting for 7 minutes. Once done, open the quick release on the pressure cooker.
**To make this on the stovetop, I recommend using a heavy-bottomed pot. Otherwise cooking the soup is exactly the same. When it’s time to cook the dumplings, bring the soup to a light boil and drop them in. Cover the pot. When the dumplings are floating it means they’re done.**