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The ingredients needed to make Cream of Chicken & Dumpling Soup (Ninja Foodi Version):
- Take Soup
- Take 1 stick butter (1/2 cup)
- Use 1 lg onion diced
- Use 2 stalks celery diced (or 1 can condensed cream of celery soup)
- Prepare Chicken (see intro)
- Get 48 oz Chicken Broth
- Provide 8 cups water
- Provide 1 qt Half&Half
- You need 1 tsp paprika
- Provide 1 Tbsp soup base (chicken flavored)
- Provide Dumplings
- Take 6 eggs
- Get 2 cups water
- You need 4.5 cups unbleached flour
- Prepare 1 tsp salt
Instructions to make Cream of Chicken & Dumpling Soup (Ninja Foodi Version):
- Insert the nanoceramic liner. Turn Foodi to Saute Hi and press start. Add stick of butter, diced onion and celery (or soup).
- Allow to saute until butter is melted and onions start to turn translucent. Add basket over top.
- To the basket, add chicken. Pour broth and water over. Be sure not to pass the max line.
- Put the pressure lid on the Foodi and set valve to seal. Set to pressure cooker hi 20 minutes.
- When done, quick release. Pull basket with chicken out and set in sink to cool. Once cool to the touch, separate meat from bones. Discard skin and bones.
- Add half and half, paprika, soup base, and chicken to the soup, set Foodi to Saute lo-med and stir and let simmer.
- Boil large pot of water on stove.
- Mix all dumpling ingredients together in a bowl. Whisk until mostly smooth.
- With a small table teaspoon, scoop half a spoonful of the dumpling mix, hold over pot of water, and slide it off into the pot.
- Repeat, adding about 15 dumplings per batch. Stop adding dumplings to the pot. Wait a minute or so until they float. Wait another minute and remove with a slotted spoon. I like to keep a colander over a bowl next to the pot and put my cooked dumplings in there.
- Repeat until all dumplings are cooked.
- Fill a bowl about 2/3s with dumplings. Ladle soup over top. Serve. (I always serve buttered fresh baked rolls or bread with this.)
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