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 .