Insert the nanoceramic liner. Turn Foodi to Saute Hi and press start. Add stick of butter, diced onion and celery (or soup).
Allow to saute until butter is melted and onions start to turn translucent. Add basket over top.
To the basket, add chicken. Pour broth and water over. Be sure not to pass the max line.
Put the pressure lid on the Foodi and set valve to seal. Set to pressure cooker hi 20 minutes.
When done, quick release. Pull basket with chicken out and set in sink to cool. Once cool to the touch, separate meat from bones. Discard skin and bones.
Add half and half, paprika, soup base, and chicken to the soup, set Foodi to Saute lo-med and stir and let simmer.
Boil large pot of water on stove.
Mix all dumpling ingredients together in a bowl. Whisk until mostly smooth.
With a small table teaspoon, scoop half a spoonful of the dumpling mix, hold over pot of water, and slide it off into the pot.
Repeat, adding about 15 dumplings per batch. Stop adding dumplings to the pot. Wait a minute or so until they float. Wait another minute and remove with a slotted spoon. I like to keep a colander over a bowl next to the pot and put my cooked dumplings in there.
Repeat until all dumplings are cooked.
Fill a bowl about 2/3s with dumplings. Ladle soup over top. Serve. (I always serve buttered fresh baked rolls or bread with this.)
