Ingredients
1 lb chicken breasts, boneless and skinless
1 red onion, roughly 8 oz total, medium, diced
4 carrots, roughly 10 oz total, medium, peeled and diced
3 celery stalks, roughly 6 oz total, sliced
¾ cup chicken stock
2 tsp thyme, fresh
2 tbsp vegetable oil
Salt and ground black pepper, to taste
2 tsp spring onions
2 eggs
⅔ cup milk
1 tsp salt
1 tbsp baking powder
2 cups all purpose flour
Preparation
Make the dumplings by sifting together the flour, salt, and baking powder. Set aside.
Combine both the eggs and milk and whisk until evenly incorporated.
Gradually add the sifted flour mixture until combined, forming a mass of dough.
In the pressure cooker, combine the chicken, vegetables, stock, and thyme.
Bring the chicken broth in the pressure cooker to a boil and gently drop tablespoon-sized pieces of dough into the broth. You can do this by using a spoon, or by hand-rolling small servings by hand.
Once all the pieces have been added, lock the lid and bring it to high pressure over high heat.
Lower the heat so that the pressure level will stabilize. Cook for 5 minutes.
After 5 minutes, release the pressure quickly and keep under low heat.
Season the soup with salt and ground black pepper. Adjust accordingly and serve while warm!
