Chicken Dumpling Soup

Chicken Dumpling Soup


  • 4 boneless skinless chicken breasts. 
  • 2 cups chicken broth. 
  • 2 tablespoons butter. 
  • 2/3 cups of milk. 
  • 2 ¼ cups baking mix like bisquick.
  • 1 large onion, chopped. 
  • 2 carrots, chopped.
  • ½ cups of frozen peas. 
  • 2 stalks of celery diced. 
  • 3 cloves garlic, minced. 
  • 1 teaspoon chili powder. 
  • 1 teaspoon dried basil. 
  • 1 teaspoon of salt and pepper. 
  • Shredded cheddar and green onions, for serving.


  1. Set Pressure Cooker to sauté and add butter. 
  2. Add the onions, minced garlic, carrots, and celery and cook until they’re soft. 
  3. Add the chicken with the spices and the chicken broth and cook for 5-7 minutes until it boils. 
  4. In a bowl, add baking mix and milk until combined, take small spoons from the dough and drop into the broth. 
  5. Lock the pressure cooker lid and set to pressure cook at high temperature for 14 minutes. 
  6. Carefully remove the lid and serve with the desired topping

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