Chicken and Dumpling Soup

This hearty chicken and dumpling soup delivers comfort in every spoonful with tender chicken, herbs, fluffy dumplings, and a rich broth—all in under 90 minutes thanks to the pressure cooker.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings 6 servings

Calories 273 kcal

Equipment

1 Pressure cooker

Ingredients

Main Ingredients

3 tablespoons Butter
0.5 Large onion chopped
3 stalks Celery chopped
2 large Carrots sliced in ¼ inch rounds
2 cloves Garlic finely minced
1 tablespoon Fresh parsley chopped
1 tablespoon Fresh thyme chopped
0.5 teaspoon Poultry seasoning
2 tablespoons All-purpose flour
6 cups Low sodium chicken broth
2 Bay leaves remove before serving
Salt and pepper to taste
2 cups Cooked chicken cut in small cubes
1 cup Frozen peas optional
1 cup Flour for dumplings
2 teaspoons Baking powder for dumplings
1 teaspoon Granulated sugar for dumplings
0.5 teaspoon Salt for dumplings
2 tablespoons Unsalted butter for dumplings
0.5 cup Milk 2% or whole, for dumplings

Instructions

Melt the butter in the pressure cooker pot over medium heat.
Add chopped onion, celery, and carrots. Cook for 6–8 minutes until softened.
Add garlic, parsley, thyme, and poultry seasoning. Cook for 1 minute until fragrant.
Sprinkle in flour and stir to coat vegetables. Cook for another 1–2 minutes.
Gradually pour in the chicken broth while stirring. Add bay leaves. Simmer for 10 minutes.
Add the cooked chicken and frozen peas. Simmer for 5 minutes.
For dumplings: Mix flour, baking powder, sugar, and salt. Cut in butter, then add milk and combine.
Drop dumpling batter into soup. Cover pressure cooker, cook on high pressure 10–15 minutes. Quick release and season soup with salt and pepper.

Notes

Remove bay leaves before serving. Store leftovers in the fridge up to 3 days or freeze up to 3 months. Reheat gently to avoid breaking dumplings.