Thursday, June 19, 2014

Who Makes Soup In The Summer?

I found a recipe for soup in a magazine we bought at the library.  They sell the donated, used magazines and Lee always checks when we go in.  Cheap for us and good for the library.   Sure I know it is one of the hottest and muggiest summers ever in the history of Botetourt.  In fact, when Lee came in for dinner, he looked at me incredulously.  "You're making soup?"  Yes.  Yes, I am.  Thank God for air conditioning.

The recipe by Gail Simmons called for Swanson's Thai Ginger Infused Chicken Broth.  Guess what?  NO ONE  has that.  OK.  I can't say no one, in all honesty.  But Kroger's didn't have it and Wal-Mart didn't have it.  I quit looking and decided to make my own version using the Swanson's chicken broth as a base.  I checked the internet and found the main ingredients, most of which I had.  This is the version I ended up with.

And may I say, grocery stores, WHY don't you sell ground meat in 1/2 pound sizes for single people or couples?  It would make things easier and I wouldn't have portions stuck forever in my freezer waiting until I try another recipe that calls for that particular type of meat???

Ginger Chicken Dumpling Soup

10 ounces ground chicken ( or 1/2 pound if you are so lucky.  I had a lot left over)
2 teaspoons minced fresh ginger root
2 cloves garlic, minced    I used the version in the jar.  Get the kind grown in the US.  Have you heard how they grow it in China?  Yuck.  Christopher Ranch is good.
4 green onions, thinly sliced, about 1/2 cup, divided use
2 tablespoons minced fresh cilantro leaves
4 Tablespoons soy sauce, divided use
2 teaspoons cornstarch
1/4 teaspoon salt
24 or so wonton wrappers
3 cups water
1 tablespoon sesame seed oil.  The recipe called for 2, but the flavor is pretty strong and I used one.  Use to taste. 
4 heads baby bok choy  I used two because the market only had two left.  sigh


4 cups Swanson's Thai Ginger Chicken Broth or do as I did and make your own version

4 cups plain old ordinary Chicken Broth
The peelings and left over chunks of ginger from mincing it for the dumplings
1/2 teaspoon minced garlic
stems and leaves of cilantro you didn't need when mincing for the dumplings
1 teaspoon lime juice, if you have it.  I didn't.


Let this simmer while you prepare the dumplings. 


Then strain and continue the recipe.



Mix the chicken, ginger, garlic, half the green onions, cilantro, 2 Tablespoons soy sauce, cornstarch and salt in a large bowl.


The wonton wrappers come in little squares, so you need to cut them into 3 inch circles. 


I used a Pampered Chef circle cutter and just didn't press on the crimper part. 
Don't worry about the exact number .  You will have left over chicken anyway.


Place about 1 teaspoon of the chicken mixture in the center of the circle.  Dip your finger in a small bowl of water and moisten all around the edge of the wrapper. 


Fold in half and press to seal, forcing out any air.  Set aside and continue making as many dumplings as you want.  I quit after about 26 and tossed the leftover chicken.


If you made your own broth, strain it and add the soy sauce, sesame seed oil and water.  If you managed to find the Thai version just add the water, soy sauce and oil.  Heat over medium heat for 10 minutes. 


Then increase to a boil and carefully add the dumplings.  Lower the heat to a simmer.  Cook for 5 minutes.


Trim the baby bok choy and cut into quarters.  Ad them to the soup and cook for 3 more minutes or until the bok choy is tender and the dumplings are cooked through.

Serve the soup sprinkled with the remaining green onion slices.


Even though it is roastingly hot, the soup was a very nice dinner.  So there.  We had fruit for dessert and I hope I lost five pounds yesterday so I can bake something soon.


  1. This looks really good to me, hot weather or not!

  2. I agree with you on the meat sizes sold in stores. We usually end up eating chicken or pork two or three days in a row.