Chicken dumpling soup is not, in fact, chicken and dumpling soup, but rather an Asian broth with shitaki mushrooms, carrots and edamame simmered with frozen dumplings. It’s possibly the easiest weeknight dinner you can imagine and with vegetables and protein combined, it’s a one pot dinner that covers all the food groups. I made it in less than 10 minutes and you can too!
PrintChicken Dumpling Soup
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 qt chicken stock (or ginger miso broth if you can find it)
- 1 package frozen chicken mini dumplings
- 1 knob fresh ginger, about 1 inch thick
- 1 garlic clove
- 1/2 frozen shelled edamame
- 1/2 cup chopped fresh carrots
- 1/2 cup sliced fresh shitake mushrooms
- 1/4 cup sliced scallions
- 1–2 tbsp chili onion crunch (optional for serving)
- salt and pepper to taste
Instructions
- Add the broth, ginger and garlic, carrots and mushrooms to a stock pot and simmer for five minutes
- Add the frozen dumplings and simmer for another few minutes, until they are thawed and broth is steaming again
- Turn off the heat, add the edamame and scallions, taste and add salt as needed
- Spoon into bowl and top with more sliced scallions and chili onion crunch if using
