(NC) Chicken noodle soup is a staple from almost everyone’s childhood, but it’s about time this nourishing classic got a bit of an update. Enter Asian Dumpling and Squash Soup, a fun, flavourful and easy-to-prepare meal that any child will love.
“Throw in sweet potato, frozen edamame or any vegetables on hand to make sure your kids get in their greens. It’s also a great way to clear out the fridge,” says Tom Filippou, executive chef for President’s Choice cooking school. “Heat it up and put it in a thermos so they can enjoy a warm and hearty lunch at school.”
- 1 tbsp vegetable oil 15 ml
- 1 pkg mushrooms 100 g shiitake whole, stemmed and sliced
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 1 Thai bird’s-eye pepper halved lengthwise
- 8 chicken and vegetable potstickers frozen
- 1 cup butternut squash 250 ml frozen diced
- 2 cups baby spinach 500 ml lightly packed
- 2 green onions thinly sliced
- 1 tsp sesame seeds 5 ml, toasted
- Heat oil in large saucepan over medium heat. Add mushrooms, shallots, garlic, pepper and ginger. Cook, stirring occasionally until softened; 4 to 5 minutes.
- Add broth; bring to a boil. Add frozen dumplings and frozen squash. Cook, stirring occasionally until dumplings and squash are tender; about 5 minutes. Stir in spinach and cook until wilted; about 1 minute. Discard pepper.
- Divide among serving bowls. Sprinkle with green onions and sesame seeds, dividing evenly.