Place whole chicken and all ingredients in a large stock pot. Fill with water and bring to a boil. Once boiling place lid on and turn down heat so water simmers. Let simmer for 2 hours, or when chicken is fall apart tender. Remove chicken and strain broth.
Pull the meat from the chicken and set in broth.
Add in meat.
Add spoonfuls of batter into boiling soup and boil for 5-10 minutes.
For pressure cooker, set to saute and add olive oil. Cook onions and garlic until translucent. Add remaining ingredients. Seal and cook on soup setting for 15 minutes. Use a quick release. Set to saute and bring to a boil. Drop dumpling and cooke for 4-5 minutes. Serve immediately.
ok ok, you don't want to do the whole chicken/homemade stock deal? Here are some short cuts
PRO TIP: if you are using a store bought chicken stock/broth I HIGHLY RECOMMEND sautéing some garlic onion in olive oil in the pan before adding your other ingredients to add homemade flavor and depth!
Cooking your dumplings too long will result in tough, hard dumplings. So it is important to stop boiling after about 5 minutes. To ensure your dumplings are cooked through remove a dumpling from the soup, cut in half, if it is still like the dough in the middle it is not cooked through, if it is firm and not doughy it is done! you can also run a toothpick through and if it comes out clean its done