CHICKEN SOUP PELMENI

Here’s your new go-to chicken soup recipe for those nights you want nourishment with little effort. Other than our incredible dumplings, it’s very basic so don’t be shy about adding your own twist - toss in some root veggies or kale, stir in chili oil, give it a squeeze of lemon, and/or a showering of parmesan cheese before serving.

PREP TIME 10 minutes

COOK TIME 15 minutes

SERVES 2-4

INGREDIENTS
1-2 tablespoons high heat oil (refined sunflower, avocado, or grapeseed) 1 small yellow onion, peeled and small-diced
1 large carrot, peeled and small-diced
2 celery ribs with leaves attached, ribs diced, leaves chopped and set aside
1 quart chicken broth
1 bag (8.8 oz) Kachka Chicken Pelmeni Dumplings Generous pinch freshly minced dill
Salt and freshly ground black pepper

METHOD

Heat a medium-sized soup pot over medium-high heat and pour in enough oil to coat the bottom. Once the oil is shimmering, add the onion, carrots and celery and cook, stirring frequently, until the carrots and celery begin to soften, about 5-6 minutes. 

Add the chicken broth and bring to a boil over high heat. Add the dumplings. Once the broth boils again, adjust the heat as needed to maintain a healthy-but-not-too-vigorous boil. While the dumplings cook, give a few good stirs, making sure to get your spoon all the way to the bottom of the pot to free any dumplings that may have stuck to the bottom. Boil until the dumplings are cooked through, about 4 minutes. Stir in the celery leaves and dill and season with salt to taste. Ladle into soup bowls and finish with freshly cracked black pepper to taste.

---