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Mike's Steamy Asian Chicken & Dumpling Soup
Mike's Steamy Asian Chicken & Dumpling Soup

Before you jump to Mike's Steamy Asian Chicken & Dumpling Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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We hope you got insight from reading it, now let’s go back to mike's steamy asian chicken & dumpling soup recipe. To cook mike's steamy asian chicken & dumpling soup you need 33 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to prepare Mike's Steamy Asian Chicken & Dumpling Soup:
  1. Provide ● For The Chicken Stock
  2. Use 1 Whole Rotisserie Chicken Carcass [shreaded]
  3. Provide 3 Boxes Chicken Broth [+ water]
  4. Provide 1 tbsp Maggi Chicken Bullion
  5. You need 2 tbsp Black Pepper Corn
  6. Prepare 1 LG White Onion [chopped]
  7. Get 1 Cup Fresh Carrots [chopped]
  8. Use 1 Cup Fresh Celery [chopped]
  9. Take 2 tbsp Whole Pepper Corns
  10. Use 8 Cloves Fresh Garlic [left whole]
  11. Take ● For The Vegetables & Seasonings [all to taste]
  12. Take Chinese 5 Spice
  13. Provide Minced Garlic
  14. Use Minced Lemongrass
  15. Take Chives [chopped]
  16. Take Fresh Ginger [diced]
  17. Get Leaves Thai Basil
  18. Prepare Thai Chilies [chopped]
  19. Get Leaves Cilantro
  20. Get Jalapeños [chopped]
  21. Get Soy Sauce
  22. Get Water Chestnuts [chopped]
  23. Take Bamboo Shoots [chopped]
  24. You need Lime Juice [+ wedges for serving]
  25. Take Fish Sauce
  26. Provide Coconut Milk [optional]
  27. Provide Sliced Cabbage
  28. Prepare Sushi Nori  [crumbled]
  29. You need Szechuan Ginger Salt
  30. You need Szechuan Dried Pepper Corns
  31. Provide Thick Sliced Mushrooms [shiitake or others]
  32. Provide ● For The Dumplings
  33. Get 1 Box Small Asian Chicken & Vegetable Dumplings [de-thawed]
Instructions to make Mike's Steamy Asian Chicken & Dumpling Soup:
  1. Start with a 2 pound Rotisserie chicken.
  2. Shread meat and reserve chicken carcass.
  3. Create your broth. Place everything in the ● Chicken Stock Section in a large pot with tight fitting lid.
  4. Simmer broth for 6 hours - adding water as needed to create your stock.
  5. Strain stock and discard all boiled ingredients. Place clean, strained stock back on stove and bring back to a simmer.
  6. Szechuan Ginger Salt and Szechuan Peppers pictured.
  7. Fish Sauce, Soy Sauce, Water Chestnuts, Bamboo and lime pictured.
  8. Sushi Nori pictured.
  9. Fresh Thai Basil pictured.
  10. Cabbage and mushrooms pictured.
  11. Add all of your vegetables and seasonings to your chicken stock and simmer for 30 additional minutes.
  12. Asian Chicken & Vegetable Dumplings pictured.
  13. Add your de-thawed dumplings to your boiling stock. Stir quickly as so they don't stick to each other. When they float - know they're fully boiled and cooked.
  14. Fresh baked Baguette Bread pictured.
  15. This soup makes for great stormy day work lunches too.
  16. Serve this steamy soup with Thai Basil leaves, cilantro leaves, chives, lime wedges and fresh Baguette Bread. Enjoy!

The first three are quite standard for marinating, but ginger is particularly suitable for marinating chicken and beef. Blend the ginge r into a paste and squeeze out the juice through a cloth bag. A simple, but classic, chicken stir fry dish, asparagus, and chicken stir-fry is very popular in Chinese households. It's very easy and has a great spice thanks to the addition of Thai red chili paste. It is very easy to make.

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