How to Make Award-winning Mike's Steamy Asian Chicken & Dumpling Soup

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The ingredients needed to make Mike's Steamy Asian Chicken & Dumpling Soup:

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

Steps 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!

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