Chicken Soup with Buttermilk Dill Dumplings
- Total Time: 30-45 minutes
- Category: Soup
Ingredients
Scale
- 1 tbsp. oil
- 1 large onion, chopped
- 2 stalks of celery
- 2 carrots, peeled and chopped
- 2 garlic cloves
- 1 1/2 lbs. chicken breast and/or thighs, boneless, skinless
- 6 cups of chicken stock
- 2 cups of buttermilk pancake mix
- 1 tsp. dill
- 2 tbsp. butter, melted
- 3/4 cup milk
- 1 bunch of kale, chopped, stems removed
- salt and pepper, to taste
Instructions
- Heat oil in Instant Pot on saute function. Add onion, celery, and carrots to oil and saute for 3-4 minutes. Add garlic and turn off saute function.
- Add chicken to Instant Pot. Season with salt and pepper. Add chicken stock and cook on high pressure for 13 minutes. Quick-release the steam and pressure on the Instant Pot. Remove chicken from Instant Pot and shred meat. Set chicken aside.
- Add kale to the hot chicken stock and stir. Mix together pancake mix and dill in a mixing bowl. Add butter and milk and mix until just incorporated. Take a spoon and drop batter by the spoonful into the hot chicken stock. Seal up Instant Pot and cook on high pressure for 8 minutes. Quick-release the steam and pressure again.
- Add chicken back to soup and serve immediately.