Mike's Steamy Asian Chicken & Dumpling Soup

Talk about a host of steamy, delicious, comforting, tummy soothing Asian flavors, spices and textures in one bowl! If this recipe seems too detailed or time consuming at its face – know that two 7 year olds not only made this dish but, documented and photographed it as well! Great work kiddos! 😆


  1. ● For The Chicken Stock
  2. 1 Whole Rotisserie Chicken Carcass shreaded
  3. 3 Boxes Chicken Broth water
  4. 1 tbsp Maggi Chicken Bullion
  5. 2 tbsp Black Pepper Corn
  6. 1 LG White Onion chopped
  7. 1 Cup Fresh Carrots chopped
  8. 1 Cup Fresh Celery chopped
  9. 2 tbsp Whole Pepper Corns
  10. 8 Cloves Fresh Garlic left whole
  11. ● For The Vegetables amp Seasonings all to taste
  12. Chinese 5 Spice
  13. Minced Garlic
  14. Minced Lemongrass
  15. Chives chopped
  16. Fresh Ginger diced
  17. Leaves Thai Basil
  18. Thai Chilies chopped
  19. Leaves Cilantro
  20. Jalapeños chopped
  21. Soy Sauce
  22. Water Chestnuts chopped
  23. Bamboo Shoots chopped
  24. Lime Juice wedges for serving
  25. Fish Sauce
  26. Coconut Milk optional
  27. Sliced Cabbage
  28. Sushi Nori   crumbled
  29. Szechuan Ginger Salt
  30. Szechuan Dried Pepper Corns
  31. Thick Sliced Mushrooms shiitake or others
  32. ● For The Dumplings
  33. 1 Box Small Asian Chicken amp Vegetable Dumplings de-thawed


  1. Change Start with a 2 pound Rotisserie chicken
  2. Change Shread meat and reserve chicken carcass
  3. Change Create your broth Place everything in the ● Chicken Stock Section in a large pot with tight fitting lid
  4. Change Simmer broth for 6 hours – adding water as needed to create your stock
  5. Change Strain stock and discard all boiled ingredients Place clean strained stock back on stove and bring back to a simmer
  6. Change Szechuan Ginger Salt and Szechuan Peppers pictured
  7. Change Fish Sauce Soy Sauce Water Chestnuts Bamboo and lime pictured
  8. Change Sushi Nori pictured
  9. Change Fresh Thai Basil pictured
  10. Change Cabbage and mushrooms pictured
  11. Change Add all of your vegetables and seasonings to your chicken stock and simmer for 30 additional minutes
  12. Change Asian Chicken amp Vegetable Dumplings pictured
  13. Change Add your de-thawed dumplings to your boiling stock Stir quickly as so they dont stick to each other When they float – know theyre fully boiled and cooked
  14. Change Fresh baked Baguette Bread pictured
  15. Change This soup makes for great stormy day work lunches too
  16. Change Serve this steamy soup with Thai Basil leaves cilantro leaves chives lime wedges and fresh Baguette Bread Enjoy!

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