PRESSURE-COOKER CHICKEN DUMPLING SOUP

Pressure-Cooker Chicken Dumpling Soup image

Get our your pressure cooker because we're making Pressure-Cooker Chicken Dumpling Soup. Made with matzo meal, Italian dressing mix, carrots, celery and more, this Pressure-Cooker Chicken Dumpling Soup requires just 10 minutes of prep time and holds lots of flavor.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings, about 1-1/4 cups each

Number Of Ingredients 8

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Ingredients

2 eggs
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. each oil and water
1/2 cup matzo meal
1 lb. bone-in chicken thighs
2 qt. (8 cups) fat-free reduced-sodium chicken broth
1 env. (1 oz.) GOOD SEASONS Italian Dressing Mix
1 cup each chopped carrots and celery

Steps:

Heat pressure cooker using SAUTÊ setting.
Whisk eggs, cheese, oil and water in medium bowl until blended. Add matzo meal; mix lightly. Refrigerate 30 min.
Meanwhile, add chicken, skin sides down, to pressure cooker; cook 10 min. or until skins are crisp and golden brown. Turn.
Add chicken broth and dressing mix to pressure cooker; close and lock lid. Cook 10 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Carefully remove lid.
Remove chicken from pressure cooker; cool slightly. Shred chicken into bite-size pieces using 2 forks; place in bowl. Cover to keep warm. Discard bones and skins.
Add carrots and celery to pressure cooker. Gently shape matzo mixture into 8 balls, using about 1 Tbsp. matzo mixture for each ball. Add to pressure cooker. Close and lock lid.
Cook 10 min. using HIGH PRESSURE COOK setting. When timer goes off, use Natural Release to release steam. Add chicken; stir.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 90 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 0.9 g, Sugar 0 g, Protein 11 g