This soup is a great way to give leftover ingredients a new life! Try with turkey breast too.  Freezes well.  Hands-on: 15 minutes. Under Pressure:  20 minutes. Quick Release. For wine paring: serve with a light to medium bodied, lightly oaked white such as an Assyrtiko from Greece. Serves 6.

INGREDIENTS

• 1 tablespoon organic butter

• 1 cup chopped celery

• 1 cup chopped carrots

• ½ cup diced onions

• 1 clove garlic, minced

• 1 cup plus 2 tablespoons all-purpose or whole wheat flour, divided

• 7 cups chicken stock

• 1 ¼ pound boneless, skinless chicken or turkey breast cutlets

• 4 teaspoons minced sage, divided

• 2 bay leaves

• ¼ teaspoon fresh ground pepper, divided

• 1 teaspoon baking powder

• ½ teaspoon kosher salt

• 1 large egg yolk, beaten

• ½ cup skim or dairy-free milk

• Chopped parsley for garnish, if desired

PREPARATION

1. Turn Instant Pot to Sauté setting.

2. Add butter to pot and allow it to melt.

3. Add carrots, celery, and onion; cook until soft and fragrant, about 5 minutes, then add garlic and cook for additional 1 minute.

4. Sprinkle 2 tablespoons flour over vegetables, stir, and cook for 1 minute.

5. Add chicken stock, chicken, 1 tablespoon sage, bay leaves, and 1/8teaspoon pepper.

6. Lock Instant Pot lid; turn Pressure Valve to Sealing.

7. Cook on Soup setting: high pressure for 20 minutes; then do a Quick Release by turning Pressure Valve to Venting to release remaining pressure.

8. Remove chicken; shred or chop and return to pot. Discard bay leaves.

9. Turn Instant Pot to Sauté setting; bring back to a boil.

10. Combine remaining 1 cup flour, baking powder, remaining 1 teaspoon sage, salt, and remaining 1/8teaspoon pepper.

11. Whisk together egg yolk and milk; stir into flour mixture until just blended.

12. Form dough into dumplings using a teaspoon and drop into soup. They will expand.

13. Partially cover; cook until dumplings are cooked through and tender, about 3 minutes.

14. Garnish with fresh parsley if desired.