Asian Chicken And Dumpling Soup
From keni 12 years ago
- ~30 min to make
- Serves 6
An Asian inspired version of the classic comfort soup. We LOVED this soup. It came out even better than expected.
Ingredients
- 3 carrots, diced small shopping list
- 4 stalks celery, diced small shopping list
- 4 cloves garlic, minced shopping list
- couple T of olive oil shopping list
- 12 cups chicken stock shopping list
- 12oz baby bella mushrooms(diced small or leave whole, see note below*) shopping list
- 2 cups cooked chicken, diced or shredded shopping list
- 5 green onions, sliced and whites separated from the green shopping list
- 1T oyster sauce shopping list
- 2T soy sauce or a brown Chinese stir fry sauce shopping list
- 1-2T Sriracha hot sauce shopping list
- about 1/2 inch fresh ginger peeled and left whole or about 1/2 inch piece candied ginger, left whole shopping list
- 1 package(20-24 pieces) of frozen Chinese dumplings(pot stickers) shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- In large stock or soup pot, heat olive oil over medium high heat
- Add celery and carrots and cook about 5-7 minutes, stirring often
- Add garlic, white portions of the green onions, and the piece of ginger and cook another 5 minutes, stirring often
- Add stock, mushrooms, chicken, oyster sauce, soy or stir fry sauce, hot sauce
- Heat to boiling, then reduce temp and cook, stirring occasionally, for about 15 minutes(longer is fine, too...cooked mine about 20 minutes :)
- Add some salt and pepper(taste first, especially to determine salt needed)
- Add frozen dumplings and bring back to a boil, then immediately reduce to a simmer, again. Let simmer about 5-7 minutes until dumplings are heated through
- Serve with the snipped green bits of the onions :)
- *I wanted the flavor of mushrooms to add the richness to the soup, but I didn't want to have mushroom bits in the soup. So, I cooked them in it, then took them out just prior to serving and served them separately See Photo. They were SO good and would be fine IN the soup, too, cut into smaller pieces.
- **please note, also, this could be made vegetarian by using veggie dumplings, veggie stock and omitting the chicken!
The Rating
Reviewed by 3 people-
Cannot wait to try this one! Thanks for sharing Keni. P.S, The Pea and Mushroom Crisp is still our all-time favorite Keni recipe. :)
ducky20536
in loved it
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Just made the soup today and it is wonderful! Will definitely make it again. Thanks for sharing Keni!
ducky20536
in loved it
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I made this for lunch today, and it was amazing!!! I used a chicken and mushroom pot stickers which went very nicely with the broth. I choose to leave the mushrooms in the soup. The recipe looks time consuming but it actually isn't. Great recipe, th...more
gaspesiangal
in Ottawa loved it
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