If you aren’t going to serve the entire dish immediately, remove the volume of soup that will be saved as leftovers, and then add a proportional amount of dumplings to the pot and finish cooking. Refrigerate the unused dumplings and the soup separately, and combine them when you reheat the soup.
- 4 cups all-purpose baking mix
- 2 tablespoons butter
- 3⁄4 cup milk
- 2 tablespoons finely chopped dill
- Flour, for rolling
- 8 chicken thighs
- 6 cloves garlic, coarsely chopped
- 5 cups chicken stock
- 1⁄2 medium onion
- 1 cup frozen green peas, optional
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 2 teaspoons black pepper
NOTE: It’s best to make the dumplings 3 to 4 hours before making the soup.
- To make dumplings: In a large bowl, combine baking mix, butter, and milk, and mix well. Let the dough sit for about 3 minutes. If dough is crumbly, add more milk, about 2 teaspoons at a time. If dough is too thin or tacky, add more baking mix, a few pinches at a time. Work the dough a bit, and then let it sit for 2 minutes. When the dough holds together and is just barely tacky, turn out onto a floured cutting board.
- Flatten the dough to 1⁄4 inch or thinner. Sprinkle dill over dough and press lightly with hands, or flatten with a floured rolling pin. Sprinkle a small amount of flour over the dough, flip the dough, and sprinkle dill and flour on the other side.
- Cut dough into strips (a pizza cutter works great). Place dough strips in a food storage container, separating the layers with a paper towel. Refrigerate for 3 to 4 hours.
- To make soup: Remove the skin from the chicken thighs. Cut the meat into bite-sized strips.
- Select the sauté function and let the electric pressure cooker heat up.
- Place the chicken skin in the cooker and let it heat until the fat renders and the skin is crisp, stirring constantly to prevent sticking. Remove the skin and discard; keep heating the fat using the sauté function. Add the chicken strips to the pot, and cook in the hot fat for about 2 minutes. Remove chicken and set aside.
- Add and sauté the garlic in the chicken fat until golden. Turn off the cooker. Remove and discard garlic, leaving the fat.
- Measure the amount of fat remaining in the cooker, and measure out an equal amount of flour. Turn on the sauté function, and gradually stir in flour to make a roux. Slowly add the chicken stock, stirring constantly. Add the chicken, onion, and enough water to bring the volume in the pot to 7 cups.
- Turn off the sauté function, put the lid on the cooker, and pressure cook at 10 psi for 15 minutes. When finished, let the pressure come down on its own.
- Remove the lid, and turn on the slow cooker function (to “high” if there’s an option). Remove the onion half and discard. Add the peas (if using), poultry seasoning, salt, and pepper, and taste for flavor, adjusting the seasonings if needed.
- Add the dumpling strips vertically into the soup and let them cook for 15 minutes, or until completely cooked through. Thicker dumplings will take longer.
NOTE: If your cooker doesn’t have a sauté setting, perform steps 5 through 8 in a skillet on the stovetop, and then transfer the ingredients to the cooker.