Ingredients

Let’s Cook!

• 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!