MoM Recipe: Healthy Multi-Cooker Chicken & Dumplings Soup

April 01 2021

As we are all headed out into the world more and more, our kids are bound to catch a cold eventually. Hopefully this soup is as comforting and wellness-inducing for your family as it is for mine! 

1 Tbsp. ground flaxseed

2.5 Tbsp. water

3/4 c. milk or milk alternative 

2 tsp. apple cider vinegar

1 c. whole wheat flour

2 tsp. baking powder

2 Tbsp. parsley, chopped or 2 tsp. dried parsley 

1/2 tsp. salt

1 Tbsp. olive oil

3 parsnips, peeled and chopped

3 carrots, peeled and chopped

3 stalks celery, chopped

1 small, or 1/2 large onion, chopped

1 Tbsp. fresh thyme, chopped or 1 tsp. dried thyme

Salt & Pepper

6 c. chicken broth, or 6 c. boiling water mixed with 3 chicken bullion cubes

3/4 frozen peas 

– Mix flaxseed with water and let stand at least 5 minutes. Mix milk and vinegar and let stand at least 5 minutes. 

– For the dumplings, mix whole wheat flour, baking powder, parsley and salt until well combined. Stir in flaxseed mixture until well combined. Then add milk/vinegar and stir until a dough forms. Set dumpling dough aside. 

– Set your multi-cooker to sauté on high. Add olive oil, once it’s hot add parsnips, carrots, celery, onion, thyme, salt and pepper. Cook 5-10 minutes until onions become translucent. 

– Add chicken stock, bring to a boil. 

– Add chicken breasts to the broth. Add spoonfuls of dumpling dough on top of the broth. 

– Put pressure cooker lid on your multi-cooker, make sure valve is in the sealed position. Set cooker to high pressure and set timer to 7 minutes. When timer goes off, let cooker release pressure naturally for 10 minutes, then move valve to release position. 

– Once safe, remove lid from multi-cooker. Set multi-cooker to sauté on medium.  Add frozen peas. 

– Take out the chicken breasts and shred meat. Then add the shredded meat back into the soup. 

– Let cook for 2 more minutes. And enjoy!

Jayme is a MoM of 2-year-old twin boys. You can follow her on Instagram @messylittleeaters .