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We hope you got benefit 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 it.
The ingredients needed to make Mike's Steamy Asian Chicken & Dumpling Soup:
- Provide ● For The Chicken Stock
- You need 1 Whole Rotisserie Chicken Carcass [shreaded]
- Use 3 Boxes Chicken Broth [+ water]
- Use 1 tbsp Maggi Chicken Bullion
- Prepare 2 tbsp Black Pepper Corn
- Get 1 LG White Onion [chopped]
- Take 1 Cup Fresh Carrots [chopped]
- Get 1 Cup Fresh Celery [chopped]
- Get 2 tbsp Whole Pepper Corns
- Get 8 Cloves Fresh Garlic [left whole]
- Prepare ● For The Vegetables & Seasonings [all to taste]
- Use Chinese 5 Spice
- Get Minced Garlic
- Take Minced Lemongrass
- Take Chives [chopped]
- Get Fresh Ginger [diced]
- Use Leaves Thai Basil
- Use Thai Chilies [chopped]
- Use Leaves Cilantro
- Use Jalapeños [chopped]
- Provide Soy Sauce
- Provide Water Chestnuts [chopped]
- Get Bamboo Shoots [chopped]
- Get Lime Juice [+ wedges for serving]
- Take Fish Sauce
- Get Coconut Milk [optional]
- Take Sliced Cabbage
- Take Sushi Nori [crumbled]
- Use Szechuan Ginger Salt
- Get Szechuan Dried Pepper Corns
- Get Thick Sliced Mushrooms [shiitake or others]
- Prepare ● For The Dumplings
- Get 1 Box Small Asian Chicken & Vegetable Dumplings [de-thawed]
Steps to make Mike's Steamy Asian Chicken & Dumpling Soup:
- Start with a 2 pound Rotisserie chicken.
- Shread meat and reserve chicken carcass.
- Create your broth. Place everything in the ● Chicken Stock Section in a large pot with tight fitting lid.
- Simmer broth for 6 hours - adding water as needed to create your stock.
- Strain stock and discard all boiled ingredients. Place clean, strained stock back on stove and bring back to a simmer.
- Szechuan Ginger Salt and Szechuan Peppers pictured.
- Fish Sauce, Soy Sauce, Water Chestnuts, Bamboo and lime pictured.
- Sushi Nori pictured.
- Fresh Thai Basil pictured.
- Cabbage and mushrooms pictured.
- Add all of your vegetables and seasonings to your chicken stock and simmer for 30 additional minutes.
- Asian Chicken & Vegetable Dumplings pictured.
- 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.
- Fresh baked Baguette Bread pictured.
- This soup makes for great stormy day work lunches too.
- Serve this steamy soup with Thai Basil leaves, cilantro leaves, chives, lime wedges and fresh Baguette Bread. Enjoy!
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