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One of the best soups you'll ever make

Updated: Feb 1, 2022


Ok! I am going to be honest with you here and ask you for a humongous favor to do when you are done reading this newsletter and in exchange, I am going to give you one of the best recipes I have made. This soup is super delicious and comforting especially for the cold and chilly nights we have been experiencing! Brrrr!!! Take me to the spring please!


I hope you have an Instapot because this chicken and dumplings soup will blow your mind!

In exchange for the recipe, I would really, really appreciate if you take my survey about my program that I have created and am now tweaking. I would like to start offering this soon, but would like to get some market research on what someone might be looking for in a health program.


Please follow this link and take my survey! It would mean so, so much to me!!



Instapot Chicken and Dumpling Soup


Ingredients

Dumplings

  • 1 1/4 cup all-purpose flour

  • 1/2 cup fresh parsley, finely chopped

  • 1/4 cup yellow cornmeal

  • 1 Tbsp baking powder

  • 1 tsp. kosher salt

  • 3/4 cup milk (maybe a smidge more)

  • 3 Tbsp. butter, melted

Chicken soup

  • 2 Tbsp. olive oil

  • 2 Tbsp. butter

  • 3 carrots, sliced

  • 3 celery stalks, sliced

  • 1 onion, diced

  • 1 1/2 tsp salt

  • 1/4 tsp pepper

  • 2 Tbsp, all purpose flour

  • 1/2 tsp. thyme

  • 1/2 tsp. turmeric

  • 1 1/2 pound of chicken, cut into one inch pieces

  • 4 cups of chicken broth

Instructions

  1. For the dumplings: Whisk flour, parsley, cornmeal, baking powder and salt in a bowl. Stir in milk and melted butter, until the batter just comes together, you want it to feel wet and not perfect balls. It should be messy and stick to your hands. Set aside.

  2. For the Chicken soup: Turn sauté function on high and pour in olive oil and butter, let the butter melt, stirring so it doesn't burn. Add carrots, celery, onion, salt and pepper. Cook while stirring for 3-4 minutes, until softened. Stir in flour, thyme, turmeric until the vegetables are well coated.

  3. Add the chicken and stir until coated. Add a little of the chicken broth and stir to get the bits of the bottom of the pot. Then, pour the rest in, stirring it one last time. Turn off the sauté function. Scoop out 12 mounds of dumpling batter. It should be very sticky and sticking to your hands, if it is not, let it get a little wetter and add very little milk. 1Tbsp at a time. Place the dumpling evenly into the pot. They should float at the top. Spread them out evenly. Lock the lid, making sure the steam valve is in the seal position and pressure cook on high for 3 minutes.

  4. Let it natural release for 10 minutes. Vent the rest of the air out. Be careful! Unlock and remove lid.

  5. Enjoy!

This is one of the best recipes I have ever had. I hope you make it and enjoy it and please if you could, take my survey to help me create the best program.


https://forms.gle/fv7ChT7SRyHUZrAN7


Also, let me know how the soup is if you try it! I appreciate you so much!


Have a good week! Big thanks to you and your help!




Let's have some fun!

coachmoshimer@gmail.com

Mo Shimer, CHC








 
 
 

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