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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 only need 33 ingredients and 16 steps. Here is how you do that.
The ingredients needed to cook Mike's Steamy Asian Chicken & Dumpling Soup:
- You need ● For The Chicken Stock
- Provide 1 Whole Rotisserie Chicken Carcass [shreaded]
- Prepare 3 Boxes Chicken Broth [+ water]
- You need 1 tbsp Maggi Chicken Bullion
- Provide 2 tbsp Black Pepper Corn
- You need 1 LG White Onion [chopped]
- Prepare 1 Cup Fresh Carrots [chopped]
- You need 1 Cup Fresh Celery [chopped]
- You need 2 tbsp Whole Pepper Corns
- Prepare 8 Cloves Fresh Garlic [left whole]
- Take ● For The Vegetables & Seasonings [all to taste]
- Get Chinese 5 Spice
- Get Minced Garlic
- Prepare Minced Lemongrass
- You need Chives [chopped]
- Take Fresh Ginger [diced]
- You need Leaves Thai Basil
- Prepare Thai Chilies [chopped]
- Take Leaves Cilantro
- Provide Jalapeños [chopped]
- Take Soy Sauce
- Prepare Water Chestnuts [chopped]
- Provide Bamboo Shoots [chopped]
- Provide Lime Juice [+ wedges for serving]
- Use Fish Sauce
- You need Coconut Milk [optional]
- Take Sliced Cabbage
- Prepare Sushi Nori [crumbled]
- Provide Szechuan Ginger Salt
- You need Szechuan Dried Pepper Corns
- Get Thick Sliced Mushrooms [shiitake or others]
- Provide ● For The Dumplings
- Take 1 Box Small Asian Chicken & Vegetable Dumplings [de-thawed]
Instructions 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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