I had been craving a rich and comforting soup so when this idea popped into my head, I knew I had to make it. My original plan was to make it in the crock pot but of course I forgot to make dinner this morning, so it was my Instant Pot to the rescue! As per usual hahaha
•2 lbs chicken thighs
•3 Carrots, cut into bite size pieces
•3 Ribs celery, cut into bite size pieces
•1-1/2 boxes chicken stock (I actually used Turkey stock because that is what I have on hand this close to Thanksgiving)
•Olive oil (for sautéing the chicken)
•Seasonings (I used salt, pepper, garlic powder, dried minced onion, sage, and parsley, but anything you like to use in your chicken soup would be great, including curry seasonings!)
•Cheddar Bay Biscuit mix (or your favorite drop biscuit dough)
•About 1/2 cup of cheese (I used Asiago) for the biscuits
Into the bottom of your Instant Pot put a bit of olive oil and set to sauté. Cut up your chicken thighs into chunks and brown them up while you are cutting up your carrots and celery. Pour in the stock and add your veggies and seasonings. Mix up the biscuits and grate some cheese into them. Drop them by spoonfuls (I used my size 60 cookie disher) into the soup. Put the top on your pot and manually set it to 15 minutes at high pressure.
Y’all this was SO freaking delicious. My boys, who are NOTORIOUS soup haters, clamored over themselves to get 2nd and 3rd helpings, and super picky T ate, if not a sizable portion, at least SOME of the broth (into which I surreptitiously mashed some carrots).