How to Make Chicken Soup Pelmeni With kachka Dumplings
Here’s your new go-to chicken soup recipe for those nights you want nourishment with little effort. Other than our incredible dumplings, it’s very basic so don’t be shy about adding your own twist - toss in some root veggies or kale, stir in chili oil, give it a squeeze of lemon, and/or a showering of parmesan cheese before serving.
Chicken Soup Pelmeni With Kachka Dumplings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2-4
- Skill Level: Easy
- Cuisine: Dumpling Soup
Chicken Pelmeni Soup Ingredients
- 1-2 tablespoons high heat oil (refined sunflower, avocado, or grapeseed)
- 1 small yellow onion, peeled and small-diced
- 1 large carrot, peeled and small-diced
- 2 celery ribs with leaves attached, ribs diced, leaves chopped and set aside
- 1 quart chicken broth
- 1 bag (8.8 oz) Kachka Chicken Pelmeni Dumplings
- Generous pinch freshly minced dill
- Salt and freshly ground black pepper
- 1 quart chicken broth
Chicken Pelmeni Soup Instructions
- Heat a medium-sized soup pot over medium-high heat and pour in enough oil to coat the bottom.
- Once the oil is shimmering, add the onion, carrots and celery and cook, stirring frequently, until the carrots and celery begin to soften, about 5-6 minutes.
- Add the chicken broth and bring to a boil over high heat. Add the dumplings. Once the broth boils again, adjust the heat as needed to maintain a healthy-but-not-too-vigorous boil.
- While the dumplings cook, give a few good stirs, making sure to get your spoon all the way to the bottom of the pot to free any dumplings that may have stuck to the bottom
- Boil until the dumplings are cooked through, about 4 minutes. Stir in the celery leaves and dill and season with salt to taste.
- Ladle into soup bowls and finish with freshly cracked black pepper to taste.
Tips & Variations
- Add fresh herbs for a bright flavor.
- Swap chicken for mushroom pelmeni for a vegetarian version.
Explore more: Cooking Tips | Dumpling Of The Month Club