Ingredients
- FOR THE SOUP:
- 4 large chicken leg quarters (with skin and bone)
- 4 cups water
- 2 cups chicken stock
- 4 chicken bullion cubes
- 6 medium carrots, sliced
- 1 whole white onion, chopped into big chunks
- 2 tbsp fresh thyme leaves, chopped
- 2 tbsp fresh rosemary leaves, chopped
- 1 tsp salt
- ½ tsp black pepper
- FOR THE DUMPLINGS:
- ½ cup whole milk
- 4 eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp freshly grated nutmeg
Recipe Description
How to cook dumplings with chicken has never been easier with this chicken dumpling soup Instant Pot recipe. This chicken dumpling soup can be made ahead for later since both the dumplings and broth freeze well. Make homemade chicken stock at the same time as you make the soup - in the same pot - and get it all done in just over an hour. (Psst! Since it tastes like it took all day to make, no one will ever know you whipped this up in a jiggy... if you don't tell!)
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