July 12, 2016
Soups/Stews, Poultry, Chicken,
Vegetables, Asian, Weeknight Meals, Stove Top, Low Fat, Water, Ground Chicken more
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"Recipe source: Cooking Light (August 2016)"
Heat a large pot or dutch oven of medium high heat; add the oil and swirl to coat pan. Add the next 4 ingredients (-jalapeno) and saute for 3-5 minutes. Place mixture in a bowl and set aside.
Remove the stems for the mushrooms and then slice the mushroom caps and set aside.
Add the stems and the next 6 ingredients (-ginger, using only 1 teaspoon of the salt) and bring to a boil. Reduce heat; cover and simmer for 45 minutes; strain stock over a bowl; discard solids. Return stock to pan over low heat.
Add remaining 1/4 teaspoon salt, chicken and egg to onion mixture, stir to combine. Working with one wonton wrapper at a time (covering remaining wrapper to keep from drying) spoon 2 teaspoons of mixture into center of wrapper. Moisten edges with water; gaiters up and pleat edges of wrapper around the filling to form the wonton. Repeat with with remaining chicken mixture and wrappers.
Add carrots to stock in pan; simmer 3-5 minutes; add mushroom caps, dumplings and peas; cook 8-10 minutes. Divide soup among 8 bowls; sprinkle with green onions.
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