Wednesday, July 28, 2010

Kristie's Asian Soup

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.

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