Chicken Dumpling Soup

Warm chicken dumpling soup for the cold evenings.

Yield: 6-8 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

For the chicken dumplings:

• 1 lb. chicken meat, either ground or skinned, boned, and coarsely chopped
• 1 tsp. minced ginger
• 1 egg 
• 3-4 Tbsp. chopped scallions
• salt and freshly groung pepper

For the soup:

• 2 Tbsp. olive oil
• 1 onion, peeled and diced
• 2 potatoes, peeled and diced
• 3 cloves garlic, minced
• 4 celery stalks, thinly sliced
• 2 carrots, diced
• 5-6 cups chicken or vegetable stock
• salt and freshly ground pepper
• chives, chopped

Directions: 

Place chicken, ginger, egg, seasonings and scallions in a food processor bowl.  Mix until the mixture becomes a coarse paste.  Form dumplings by gently rolling chicken mixture in cupped hands to create balls, approximately 1/2” in diameter.

In a large sauce pot, heat the olive oil over medium heat. Add onion, garlic, celery and carrots. Cook for 5 minutes. Stir occasionally. Add the potatoes and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.

Once the soup base has cooked down for 15 minutes, bring the temperature back up to a boil. Then drop the prepared chi chin dumplings into the soup. Simmer 10 minutes, until the chicken and dumplings are cooked through. Add some chopped chives and serve hot or warm.