Shrimp and Chicken Dumpling Soup
24g CARB
Serves 6
Total 45 min.
- 1 6-oz. pkg. frozen peeled, cooked shrimp, thawed and finely chopped
- ½ cup finely chopped cooked chicken
- ½ cup finely chopped fresh mushrooms
- 2 Tbsp. reduced-sodium soy sauce
- ½ cup sliced green onions
- ¼ cup finely snipped fresh cilantro
- 24 wonton wrappers
- 6 cups low-sodium chicken broth
- ¾ cup chopped red sweet pepper
- ½ cup frozen edamame
- ¼ tsp. salt
- 2 cups fresh baby spinach
- 1 to 2 tsp. toasted sesame oil
1. For filling, combine the first four ingredients (through soy sauce), ¼ cup of the green onions, and 2 Tbsp. of the cilantro.
2. Working with two wonton wrappers at a time, top each with a rounded teaspoon of the filling. Brush edges of wrappers with water; fold one corner over filling to meet opposite corner, forming triangles. Press down around filling to force out any air and to seal edges well. Cover filled wontonsi with a dry kitchen towel while filling remaining wrappers.
3. In a large saucepan combine the next four ingredients (through salt) and the remaining green onions and cilantro. Bring to boiling. Slowly add wontons to boiling broth mixture. Boil gently, 2 to 3 minutes or until tender, gently, stirring occasionally. Stir in spinach and sesame oil. If desired, top with additional snipped fresh cilantro. Serve immediately.
PER SERVING (1⅓ cups each) cal 189, fat 3 g (1 g sat. fat), chol 58 mg, sodium 637 mg, carb 24 g (2 g fiber, 2 g sugars), pro 17 g
