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Garlic & Ginger Chicken Dumpling Soup
You will need​
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6 - 8 Green Onions or Scallions
Carcass of 1 rotisserie chicken 1 Bunch of Cilantro
8 - 10 cloves of Garlic
2 thumb size pieces of Ginger (peeled & chunked)
3 tablespoons chicken bouillon paste
8 cups or 2 quarts cold water
Soy Sauce
Chicken Dumplings
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To a large pot add the green onions (I cut mine into thirds), garlic, ginger, cilantro, chicken carcass, and water. Once your water comes to a boil, add in the chicken bouillon paste and mix until fully combined. Reduce to low and allow broth to simmer for at least 2 hours. Feel free to add in some red pepper or slice jalapeño if you prefer some more spice.
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With broths the longer you cook them the better but 2 hours is always long enough for me to get enough flavor. Once finished cooking, you'll want to skim off as much fat from the top as possible with a spoon. Using a fine mesh sieve, strain the liquid from the pot leaving all aromatics and chicken carcass behind. To the strained liquid, add 2 tbsp. soy sauce and mix.
Add broth to a bowl along with your fully cooked dumplings of choice. For soups I usually just cook mine in the microwave with a little bit of water but pan fried would be great too. Top with thinly sliced green onions and serve! You can also drizzle some Sriracha in your bowl if you like a little kick.
Makes 8 - 10 servings.