NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast (85g)

3 oz Shrimp (85g)

4 Dumpling Wrappers (72g total)

1 cup Fresh Bok Choy (70g)

2 cups Low-Sodium Chicken Broth (480g)

1 tsp Fresh Ginger

1 clove Garlic

1 Green Onion

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

Pinch of Black Pepper

Pinch of Salt

PREPARATION

• 1

  Finely mince garlic, ginger, and green onion. Set aside.

• 2

  Chop the chicken breast into very small pieces and roughly dice the shrimp. In a bowl, combine these with a pinch of salt, pepper, and a splash of soy sauce.

• 3

  If preferred, you can wrap the protein mixture in dumpling wrappers to form dumplings. Alternatively, add the mixture directly into the broth for a rustic style.

• 4

  Heat the low-sodium chicken broth in a large pot over medium heat. Add the minced garlic, ginger, and green onion, letting the flavors infuse for about 3 minutes.

• 5

  Gently add the dumplings (or protein mixture) into the simmering broth. Allow them to cook for 5-7 minutes, or until the wrappers become tender and the chicken and shrimp are fully cooked.

• 6

  Add the fresh bok choy to the broth, letting it wilt slightly, about 2 minutes.

• 7

  Finish by stirring in the remaining soy sauce and a drizzle of sesame oil for added aroma.

• 8

  Taste and adjust seasonings with additional salt and pepper if needed. Once done, ladle the soup into bowls and serve immediately.