Chicken 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