Tis the season to over indulge, I know, but let's get back to the business of eating healthy, delicious, and low calorie, shall we? This quick and easy soup is not only delicious, but easy on the waistline...a nice change from all the indulgent recipes I have been posting this month.
I saw this recipe, about a month ago, on Pinterest...and it caught my attention. The original recipe is from The Lemon Bowl, and then a few weeks ago, my friend Nicole of Prevention RD made a version. After I saw that, I was convinced I needed this soup in my life.
The first time I made it, I made it almost exactly like the recipe on The Lemon Bowl. While the soup was delicious, I did use the mini chicken wontons from Costco like she mentioned, and they just sort of fell apart in the broth. If you eat all of it quickly, that isn't an issue, but if you'd like some leftovers for later or the next day, it is. The second time I made it, I used baby bok choy in place of the spinach, omitted the extra noodles (for the sake of lowering the overall calories of the soup) and used frozen chicken dumplings (potstickers) with much success! The potstickers are much sturdier than the mini wontons and hold up so much better and I loved the bok choy in the soup instead of the spinach.
Since this is a quick soup, choose your chicken stock carefully. Make sure you use one you like the taste of. I prefer the taste of Kitchen Basics chicken stock, but if you have some homemade stock stashed away in your freezer, even better! Of course, ANY low sodium, fat free stock will do.
This recipe is so quick you can have soup in under 15 minutes!! It's the perfect soup to make on a chilly winter day!
Quick and Easy Asian Dumpling Soup
Servings - 6 Serving Size - approx. 2 cups of soup with 4 dumplings Points Plus per Serving -7 Points+
*Calories - 275.1, Total Fat - 7.4, Carb. - 42.1, Protein - 11.5, Fiber - 2.6
*the nutritional information is likely to be slightly different depending on the brand of frozen dumplings you use
12 cups (3-32oz. boxes) of low sodium, fat free chicken stock (such as Kitchen Basics)
1/2 cup low sodium soy sauce (or more or less to taste)
1/4 cup unseasoned rice vinegar
2 TBS. granulated sugar
2 cloves minced, fresh garlic
2 TBS. minced fresh ginger
1 TBS. toasted sesame oil
1 tsp. Sambal Oelek (chili paste) - optional...but so good with it!
4 cups of coarsely chopped baby bok choy (or regular bok choy)
2 cups sliced white button mushrooms
24 frozen chicken dumplings (such as Annie Chun's or Trader Joe's)
3-4 green onions, sliced
cilantro, for garnish
- In a large stock pot, add the broth, soy sauce, vinegar, sugar, garlic, and ginger. Bring to a boil and then turn down to simmer
- Add in the sesame oil, Sambal Oelek (if using), bok choy, and mushrooms. Cook for 5-10 minutes or until the bok choy is tender.
- Add frozen dumplings and cook until heated through.
- Add in green onions and heat through. Serve with cilantro, if desired.
Mmmmm...writing this post about this soup is making me want to make another batch!
If you aren't familiar with Sambal Oelek, it is a chili paste and it is very HOT! A little goes a long way. Of course, if you like it hot, add more to your liking. You can also just leave it out all together, but I loved the bit of heat it brought to the soup.
|Photo courtesy of Google Images|
You can find it in most grocery stores with the Asian foods. I've seen it in both of my grocery stores and in Target.
Since this will likely be my last post before Wednesday, I want to take the time to wish each and everyone of you a very Merry Christmas!!!
And...if you happen to be looking for some (very) last minute homemade gifts for the family and friends, this Holiday Coffee Liquor comes together so easily and makes a great gift! Find the recipe HERE.