Intant Pot Chicken Taco Soup

It’s that crazy-busy time of the year when simple dinner recipes are most welcome. This fantastic soup, rich in tex-mex flavor, comes together in no time using chicken breasts and a number of pantry staples you probably already have on hand. No garnish is necessary for this hearty soup, but feel free to add your favorites. I strongly recommend a dollop of sour cream.

Items used to make this recipe:

(affiliate links)

• My Instant Pot https://amzn.to/3CMBCtd

• rotel tomatoes https://amzn.to/3CUklyy

• canned black beans https://amzn.to/3scXWYc

• taco seasoning https://amzn.to/3AyIvMM

• knorr chicken bouillon cubes https://amzn.to/2Ue0dpr

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Instant Pot Chicken Taco Soup

makes 6 generous servings

Printable Recipe

Ingredients

• 2 1/2 pounds chicken breasts (boneless, skinless), cut into large pieces

• 4 cups water

• 2 knorr chicken bouillon cubes

• 2 packets taco seasoning (any heat level)

• 4 cans (10oz) rotel tomatoes, undrained (any kind)

• 2 cans (14oz) black beans, rinsed and drained

• 10 oz canned or frozen corn kernels, drained

• Optional Garnish: sour cream, shredded cheese, sliced scallions, chopped cilantro or parsley, tortilla strips, etc.

Directions

1. Place water, bouillon cubes, and taco seasoning in instant pot and stir to combine, then stir in chicken pieces; place lid on and be sure the vent is set to “sealing”.

2. Cook on “manual” or “high pressure” for 20 minutes, then allow the pressure to release naturally for an additional 20 minutes.

3. Manually release any remaining pressure; remove chicken, shred with 2 forks, and return to pot.

4. Stir in undrained canned tomatoes, drained black beans, and corn; stir well and serve.

Notes

• To make in slow cooker, place all ingredients in cooker and cook on low for 8 hours; remove chicken, shred, and return to slow cooker. Stir well and serve.

• I had some okra slices stashed away in the freezer so I tossed them in and they were a great addition.

adapted from Jennifer Lynn

Chicken and Dumplings

I’ve only been out of the house for groceries twice in the past 3 weeks now that COVID-19 has taken over the world. Before the pandemic, I’d shop frequently, and was always able to find the items on my list. Now many of the items on my list are nowhere to be found so I’ve been challenging myself to make meals from things I have stashed away in the freezer and pantry. This DELICIOUS comfort food is popular for a reason.

Let’s start by heating a little butter and oil in a 5-quart or larger braised or stockpot. If you use a pot that’s too small, you’ll have a messy stove-top to clean.

Saute carrots, onions, and celery for several minutes, stirring frequently, until a brown film (called fond) forms on the bottom of the pot.

Add chicken stock (got mine in the freezer). I’m using my rich, flavorful chicken stock (here’s my instant pot version and my stove-top version). Homemade chicken stock is infinitely better than the stuff you can purchase at the store, and it’s super easy to make. I promise, once you try it, you’ll never want to be without it.

Alrighty, once you add the chicken stock, use a wooden spoon to dislodge all that yummy brown flavor from the bottom of the pot. Taste the stock at this point and adjust with kosher salt and freshly ground pepper if needed.

Normally, I’d add fresh chopped parsley at the end, but fresh parsley isn’t available at the moment so I’m tossing in a palmful of dried now. I always keep dried parsley in my pantry. I sprinkle it in everything.

Next in, shredded chicken. Normally I would use fresh roasted chicken, but here I’m using canned because that’s all I have (not quite as good as fresh, but better than nothing!).

Partially cover the pot and bring to a gentle boil.

In the meantime, make the dumpling dough by stirring together all the dumpling ingredients. All the dry ingredients should get moistened, but don’t be worried that the dough is a bit on the dry side. I find wet dumpling doughs tend to disintegrate too easily during the simmering process.

Okay, take that dry-ish dough and roll a bunch of walnut-sized balls. Keep in mind, they’ll expand as they cook so don’t make them much larger than a walnut in its shell. Also, I like to roll all the dumpling first, then drop them all in the soup so they can cook at the same time.

Before dropping the dumplings in the soup, lower the heat to a gentle simmer (a slow bubble is fine).

Now cover the pot and let the dumplings simmer away for 10-15 minutes, depending on the size.

Look how the dumplings have puffed up after 15 minutes.

To test if they’re done, insert a toothpick into the center - if it comes out clean, they’re done. You’ll want to support a dumpling when you do this or it’ll bob up and down in the broth like you’re bobbing for apples.

Now toss in about a cupful of frozen peas - they’ll heat through in no time (don’t do this more than a few minutes before serving or the peas will lose their lovely bright green color.

Lastly, stir in some heavy cream. Mmmm.

I like to serve with freshly cracked black pepper and chopped chives or scallions. Enjoy!

Items used to make this recipe:

(affiliate links)

• 5-quart brasier https://amzn.to/39Q6hq2

• nakiri knife https://amzn.to/2JMH5Gq

• my favorite soup ladle https://amzn.to/3JnSskN

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Old Fashioned Chicken and Dumplings

makes 12 servings

Printable Recipe

Ingredients

Soup:

• 2 tablespoons butter

• 2 tablespoons vegetable oil (I used olive oil)

• 1 large onion, finely chopped

• 2 large carrots, finely chopped

• 2 stalks celery, finely chopped

• 2 quarts delicious chicken stock (check out my homemade tutorials here and here)

• 4 cups shredded cooked chicken (light and/or dark meat)

• 1 heaping tablespoon chopped parsley (fresh or dried)

• 1 cup frozen peas

• 1 cup heavy cream

• freshly chopped chives or scallions for garnish (optional)

• kosher salt and freshly ground pepper to taste

Dumplings:

• 1 teaspoon fine salt

• 1 cup milk

• 1 1/2 tablespoon butter, melted

• 2 cups all purpose flour

• 1 tablespoon baking powder

• freshly ground black pepper (optional)

Directions

1. In a 5-quart or larger stockpot or dutch oven, heat butter and b\oil together over medium-high heat.

2. Add onions, carrots, and celery and sautéed until the onions are translucent and a brown film (or “fond”) develops on the bottom of the pot.

3. Add chicken stock and scrape brown bits from bottom of pot; taste and adjust salt and pepper if needed.

4. Partially cover pot and bring to a gently rolling boil.

5. Make dumplings by stirring the dough ingredients together; roll walnut-size dumplings in the palm of your hand and place on a plate until needed.

6. Uncover pot and reduce heat to low, maintaining a gentle simmer (a few bubbles are fine).

7. Add all the dumplings at the same time and cover the pot; simmer for 10-15 minutes or until a toothpick inserted in the center comes out clean.

8. Turn off the heat and gently stir in the peas and cream.

9. Serve with freshly cracked black pepper and fresh chopped chives or scallions.

Notes

• If using store-bought chicken stock, add 1 clove minced garlic when sautéing the carrots, onion, and celery. Also, add 1 bay leaf when adding chicken stock to the pot (remove the bay leaf before serving).

• For a little extra kick, add freshly ground black pepper to the dumpling mixture. You may also add chopped fresh chives or parsley.