Chinese Chicken Soup Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
Health IndexHealthyServings18
CuisineCourse
MethodDish
Main Ingredient

Ingredients

For homamade chicken broth
 Chicken3 1⁄2 Pound, rinsed (1 Whole)
 Onions2 Medium, halved
 Carrots6 , peeled and halved
 Celery stalks and tops8 , halved
 Parsley sprigs2 Cup (32 tbs)
 Black peppercorns10
 Salt2 Teaspoon
For dumplings
 Reserved cooked chicken/2 cooked chicken breasts, skinned, boned and chopped1 Cup (16 tbs) (Adjust Quantity As Needed)
 Carrot1⁄2 , chopped
 Scallions2 , chopped
 Chopped cilantro2 Tablespoon
 Grated fresh ginger1 Tablespoon
 Soy sauce3 Tablespoon
 Wonton skins12 Ounce (1 Package, About 56 Skins)
 Blanched snow peas1 Tablespoon (For Garnish)
 Julienned carrots1 Tablespoon (For Garnish)
 Chopped cilantro1 Tablespoon (For Garnish)
 Chopped scallions1 Tablespoon (For Garnish)

Nutrition Facts

Serving size

Calories 77 Calories from Fat 12

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.33 g1.7%

Trans Fat 0 g

Cholesterol 7.9 mg

Sodium 473.1 mg19.7%

Total Carbohydrates 12 g4%

Dietary Fiber 0.63 g2.5%

Sugars 0.3 g

Protein 4 g8.3%

Vitamin A 12.6% Vitamin C 2.2%

Calcium 1.5% Iron 4.8%

*Based on a 2000 Calorie diet

Directions

For the broth.
Place all the broth ingredients in a large stockpot with enough water to cover the chicken by 2 inches.
Bring to a boil, then reduce the heat.
Cover and simmer until the chicken nearly falls off bones, about 1 1/2 to 1 1/2 hours.
Remove the chicken and cool.
Strain the vegetables from the broth and discard them.
Chill the broth overnight in a covered container.
Chop the chicken breast meat, cover, and chill for the dumplings.
Refrigerate the other chicken meat for another use.
The next day, skim any excess fat from the broth.
Measure 3 quarts of broth to use for the soup.
For the dumplings.
Place the chicken breast meat, carrot, scallions, cilantro, ginger, and soy sauce in a food processor or blender, cover, and blend until processed.
To make each wonton, position one skin with the point toward you.
Spoon 1 teaspoon of the filling just off center.
Fold the bottom point over the filling and tuck it under the filling.
Roll to cover the filling, leaving 1 inch unrolled at the top.
Moisten the right and left corners with water, then bring the corners toward you over the filling and press together to seal.
Repeat until all of the filling is used to make about 55 wontons.
(Filled wontons can be covered and stored in the refrigerator up to 1 day before serving.) For the soup.
In a large stockpot, bring the chicken stock to a boil, then reduce the heat.
Drop the dumplings into the simmering stock and cook for 1 minute.
Ladle the soup into bowls and top with desired garnishes.
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