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Top view of a bowl of chicken and pancake dumplings with a wooden bowl of carrots, wood cutting board, and a blue and white napkin in the background.

Chicken Soup with Buttermilk Dill Dumplings

Melissa
This Instant Pot Chicken and Pancake Mix Dumplings with Winter Greens recipe is creamy, cozy, and so easy to make. It is comfort food at its finest.
5 from 1 vote
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Course Soup
Servings 4 -6 servings

Ingredients
  

  • 1 tbsp. oil
  • 1 large onion chopped
  • 2 stalks of celery
  • 2 carrots peeled and chopped
  • 2 garlic cloves
  • 1 ½ lbs. chicken breast and/or thighs boneless, skinless (turkey is also works)
  • 6 cups chicken stock
  • 2 cups of buttermilk pancake mix
  • 1 tsp. dill
  • 2 tbsp. butter melted
  • ¾ 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 and shred meat. Set chicken aside. 
  • Add kale to the hot chicken stock and stir. Mix together pancake mix, milk melted butter, and dill in a mixing bowl. Drop heaping tablespoons of the dough into the pot and cook on high pressure for 8 minutes. Quick-release the steam and pressure again. 
  • Add chicken back to soup and serve immediately. 
CLICK TO DISPLAY NUTRITION INFO

Nutrition

Calories: 617kcalCarbohydrates: 42gProtein: 54gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 186mgSodium: 1434mgPotassium: 1480mgFiber: 4gSugar: 11gVitamin A: 8821IUVitamin C: 39mgCalcium: 321mgIron: 3mg
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