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The ingredients needed to cook Mike's Steamy Asian Chicken & Dumpling Soup:

1. Prepare ● For The Chicken Stock
2. You need 1 Whole Rotisserie Chicken Carcass [shreaded]
3. Take 3 Boxes Chicken Broth [+ water]
4. Provide 1 tbsp Maggi Chicken Bullion
5. Take 2 tbsp Black Pepper Corn
6. Provide 1 LG White Onion [chopped]
7. You need 1 Cup Fresh Carrots [chopped]
8. You need 1 Cup Fresh Celery [chopped]
9. Provide 2 tbsp Whole Pepper Corns
10. Use 8 Cloves Fresh Garlic [left whole]
11. You need ● For The Vegetables & Seasonings [all to taste]
12. Take Chinese 5 Spice
13. Prepare Minced Garlic
14. You need Minced Lemongrass
15. Take Chives [chopped]
16. You need Fresh Ginger [diced]
17. You need Leaves Thai Basil
18. Use Thai Chilies [chopped]
19. Take Leaves Cilantro
20. Get Jalapeños [chopped]
21. Provide Soy Sauce
22. Take Water Chestnuts [chopped]
23. Prepare Bamboo Shoots [chopped]
24. You need Lime Juice [+ wedges for serving]
25. Use Fish Sauce
26. Use Coconut Milk [optional]
27. Prepare Sliced Cabbage
28. Get Sushi Nori  [crumbled]
29. Take Szechuan Ginger Salt
30. Use Szechuan Dried Pepper Corns
31. Prepare Thick Sliced Mushrooms [shiitake or others]
32. Use ● For The Dumplings
33. Prepare 1 Box Small Asian Chicken & Vegetable Dumplings [de-thawed]

Steps to make Mike's Steamy Asian Chicken & Dumpling Soup:

1. Start with a 2 pound Rotisserie chicken.
2. Shread meat and reserve chicken carcass.
3. Create your broth. Place everything in the ● Chicken Stock Section in a large pot with tight fitting lid.
4. Simmer broth for 6 hours - adding water as needed to create your stock.
5. Strain stock and discard all boiled ingredients. Place clean, strained stock back on stove and bring back to a simmer.
6. Szechuan Ginger Salt and Szechuan Peppers pictured.
7. Fish Sauce, Soy Sauce, Water Chestnuts, Bamboo and lime pictured.
8. Sushi Nori pictured.
9. Fresh Thai Basil pictured.
10. Cabbage and mushrooms pictured.
11. Add all of your vegetables and seasonings to your chicken stock and simmer for 30 additional minutes.
12. Asian Chicken & Vegetable Dumplings pictured.
13. Add your de-thawed dumplings to your boiling stock. Stir quickly as so they don't stick to each other. When they float - know they're fully boiled and cooked.
14. Fresh baked Baguette Bread pictured.
15. This soup makes for great stormy day work lunches too.
16. Serve this steamy soup with Thai Basil leaves, cilantro leaves, chives, lime wedges and fresh Baguette Bread. Enjoy!

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