Jennie and I decided to stay in instead of go out last night. Which worked cause it gave me an excuse to make a soup I have been wanting to try. Actually, I have been wanting to make this soup, however I used up the mushrooms yesterday so I used the essence of the soup and made something completely different.
Kristie's Asian Soup
4 cups chicken stock (made from this post)
1 tbsp olive oil
3/4 yellow onion, finely diced
1 carrot, finely chopped
3 garlic cloves, minced
1/4 tsp chili powder
1/4 tsp all seasoning mix
pinch of red pepper flakes
pinch of paprika
2 celery stalks, finely chopped
2 chicken breasts, cooked and diced
1/3 cup frozen peas
1/2 cup frozen lima beans
10 frozen vegetable dumplings (from the H Mart)
In a medium or large sauce pan over medium-high heat, warm the chicken stock.
In a medium skillet, heat the olive oil over medium high heat. Add onions. Saute 3 minutes and add the carrots. Cook until the onions are translucent (about 2 more minutes). Add the celery, garlic and spices. Cook 3 more minutes. Transfer all to the sauce pan.
Add the chicken, peas, lima beans and dumplings. Cook until the dumplings are tender and float to the top.