Start with a 2 pound Rotisserie chicken.
Shread meat and reserve chicken carcass.
Create your broth. Place everything in the Chicken Stock Section in a large pot with tight fitting lid.
Simmer broth for 6 hours - adding water as needed to create your stock.
Strain stock and discard all boiled ingredients. Place clean, strained stock back on stove and bring back to a simmer.
Szechuan Ginger Salt and Szechuan Peppers pictured.
Fish Sauce, Soy Sauce, Water Chestnuts, Bamboo and lime pictured.
Sushi Nori pictured.
Fresh Thai Basil pictured.
Cabbage and mushrooms pictured.
Add all of your vegetables and seasonings to your chicken stock and simmer for 30 additional minutes.
Asian Chicken & Vegetable Dumplings pictured.
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.
Fresh baked Baguette Bread pictured.
This soup makes for great stormy day work lunches too.
Serve this steamy soup with Thai Basil leaves, cilantro leaves, chives, lime wedges and fresh Baguette Bread. Enjoy!
