Description
An easy, homemade Instant Pot or Crockpot version of Dolly’s thick and creamy chicken soup with perfectly cooked, light and airy dumplings.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 2 ribs of celery, diced
- 4 cups water
- 1 Tbsp Better than Bouillon Chicken Base
- 1 3/4 pounds boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
Dumplings
- 1 cup all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 Tbsp shortening
- 6 Tbsp milk
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and celery. Saute for 5 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking.
- Add in the Better than Bouillon, chicken, salt, pepper and garlic powder.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 12 minutes.
- While pot is coming to pressure make the dumplings: In a medium bowl, stir together the flour, baking soda, and ¼ tsp salt. Cut in shortening with a fork or a pastry blender until mixture is crumbly. Gradually stir in milk until dough comes together. Turn dough out onto a floured surface and knead lightly for 5 minutes. Pat dough out to ½-inch thick and cut into 1 inch squares (I use a pizza cutter).
- When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Use tongs to move chicken to a cutting board.
- Turn Instant Pot to saute (“normal setting”). Drop dumplings into the broth. Cook 10 minutes.
- Cut chicken into pieces and add back into the pot.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl it around. Add in the onion and celery. Saute for 5 minutes. Add to the slow cooker.
- Add in the water, Better than Bouillon, chicken, salt, pepper and garlic powder.
- Cover and cook on low 4 hours.
- Make the dumplings: In a medium bowl, stir together the flour, baking soda, and ¼ tsp salt. Cut in shortening with a fork or a pastry blender until mixture is crumbly. Gradually stir in milk until dough comes together. Turn dough out onto a floured surface and knead lightly for 5 minutes. Pat dough out to ½-inch thick and cut into 1 inch squares (I use a pizza cutter). Drop the dumplings into the slow cooker.
- Turn slow cooker to high and cook for 1 more hour.
- Use tongs to move chicken to a cutting board. Cut chicken into pieces and add back into the slow cooker.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot or Slow Cooker