Soup base
- 1/2 cup flour
- 4 cups chicken stock (Dad did 2 cups with chicken bouillon and 2 cups with chicken base)
- 1 chicken breast (or thighs if you prefer)
- 1 can cream of chicken soup
- 2 cups carrots (however much you want)
- Frozen peas (however much you want)
Put all the ingredients EXCEPT the peas in an instant pot (set to slow cooker). Cook for about 3 hours.
After 3 hours open and shred the chicken.
Add some peas.
Dumplings (dad doubled the dumplings)
In a bowl mix:
- 1 cup flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 2TBS vegetable oil
Don’t over mix or it will get tough.
Open instant pot and turn it onto simmer.
Add the dough one spoon at a time.
Turn the instant pot back on slow cook and cover. Let cook for 15 minutes.