Add chicken, celery, onion, bay leaf chicken stock and Paula Deen House
Seasoning.
Secure lid and set dial to 20 minutes.
When cook @me is complete, and pressure is fully released, carefully
open lid.
Remove chicken to a cuHng board and discard bay leaf.
When chicken is cool enough to handle, pick the meat off bones and
discard bones and skin.
Set dial to 15 minutes, return chicken to pressure cooker, add canned
soup and bring to a simmer.
In a medium bowl, mix flour with salt and mound together. Beginning in
the center, drizzle about 2 tablespoons of ice water over flour.
Using your fingers, and moving from the center to the sides of the
bowl, gradually drizzle flour with about ¾ cup water and incorporate.
Knead dough and form into a ball.
Dust a handful of flour onto a work surface. Roll out dough, (it will be
firm), working from center, un@l it is 1/8-‐inch thick. Let dough relax for
several minutes.
Once dough is nice and relaxed, cut into 1-‐inch squares. Pull each piece
in half and drop in simmering soup.
Do not s@r once the dumplings have been added or they may break
apart. Gently scoop soup over dumplings instead. Cook un@l dumplings
float and are no longer doughy, 3-‐4 minutes.
Ladle into bowls and serve.
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