Chicken Soup with Dumplings
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 203
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 26
- Sodium
- 823
- Total: 30 min
- Active: 30 min
Ingredients
1 tablespoon vegetable oil
2 tablespoons chopped ginger
2 cloves garlic, sliced
2 scallions, sliced, plus more for topping
2 celery stalks, sliced
4 cups low-sodium chicken broth
8 frozen dumplings or 16 frozen mini wontons
2 heads baby bok choy, trimmed and leaves chopped
1 cup shredded rotisserie chicken
1 teaspoon soy sauce
Kosher salt
Sesame oil, for drizzling
Directions
- Heat the vegetable oil in a large saucepan oil over medium-high. Add the ginger, garlic, scallions and celery and cook, stirring, until softened, about 3 minutes. Add the chicken broth and 2 cups water, bring to a simmer and cook until the vegetables are tender, about 5 minutes.
- Add the frozen dumplings or wontons, bok choy, chicken and soy sauce and simmer until warmed through, 3 to 5 minutes; season with salt. Divide the soup among 4 bowls, then drizzle with sesame oil and top with scallions.