QR Code
PdfChicken Dumpling Soup
In a large 8 quart pot, melt the butter and add in the onions, carrots and celery. Cook and stir until the onion is soft and translucent. Add in the garlic and cook for 30 seconds. Add the flour and cook another minute.
Pour in the chicken broth and add in the shredded chicken. Season with salt, pepper, bay leaves, parsley, and chili crunch oil. Bring to a boil, then turn down the heat and allow to simmer 15 minutes.
Add frozen dumplings until cooked through.
To thicken the soup, combine the cornstarch and cold water and pour into the soup.