Dumpling Soup with Vegetables

Dumpling Soup with Vegetables

adapted from Food Network Magazine December 2010

Wonton soup is one of my favorites. Amping it up with a bunch of vegetables just makes it better.

Makes 4 servings                                                        2 WW pp / serving

2 cups homemade chicken stock or low sodium chicken broth
1 Tbsp. dry sherry 
1/2 tsp. sugar substitute
1/2 -inch piece ginger, peeled and thinly sliced
2 3-inch strips orange zest
Kosher salt and freshly ground pepper
1 scallions, sliced, white and green parts separated
1/2 cup sliced button mushrooms
1 medium carrots, thinly sliced
1/2 cup cabbage leaves, thinly sliced
8 frozen chicken dumplings
Soy sauce, for drizzling (optional)

1. Combine 1 cup water, stock, sherry, sugar, ginger, orange zest, salt, and pepper to taste in a pot. 
2. Cover and bring to a boil over high heat. 
3. Add the scallion whites, mushrooms and carrots. 
4. Simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
5. Add the cabbage, dumplings and scallion greens. 
6. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. 
7. Divide the dumplings and soup among bowls. 
8. Drizzle with soy sauce, if desired.

Enjoy!