** This recipe is a "quick and easy" soup, to be made in an instant pot. Of course, you may cook this on the stove in a large pot, and use all fresh vegetables instead of frozen. In that case, cook vegetables before/while cooking chicken.
Ingredients:
Soup:
2 boneless, skinless chicken breasts
1/4 - 1/2 tsp. each salt, pepper, garlic powder (to taste)
6-8 c. chicken broth
8-10 oz. frozen mixed vegetables
1/4 c. flour
1/4 c. milk
Dumplings:
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
4 tbsp. butter, melted
1/2 - 3/4 c. buttermilk (or substitute: 1/2 c. milk + 1 1/2 tsp. white vinegar or 3/4 tsp. cream of tartar)
Instructions:
1. Place frozen chicken breasts in instant pot, cover with half of the chicken broth, and season with salt, pepper, and garlic powder. Cook on high 12 minutes and let pressure release naturally for 5 minutes, then release.
2. While chicken is cooking, mix together dumpling dough in a medium bowl. It should be sticky
3. Set instant pot to sauté, add remaining chicken broth and frozen vegetables, and bring to a boil.
4. In a cup, mix together 1/4 c. flour and 1/4 c. milk until a paste forms (slurry). Use a whisk to stir into the boiling soup, whisking rapidly to prevent lumps from forming.
5. Use 2 spoons to drop small "bite-sized" bits of dumpling dough into the boiling soup. They will double in size when cooked. (I prefer smaller dumplings, but you could make them as big or small as you like!)
6. Boil for 15-20 minutes, stirring occasionally, until dumplings are cooked through.