Drop small dollops of the dumpling dough into the simmering soup.
Seal the pot with a tight-fitting lid, ensuring no heat escapes, and simmer for 15 minutes. Remember, no peeking!
Notes
Employ a heavy-duty Dutch oven or stockpot with a lid that seals well for optimal results.
Exercise caution with the bay leaf. Always remove it before consumption to prevent choking hazards.
Resist the temptation to lift the lid during the dumpling phase. The environment within the pot must stay steamy.
Speed up the chicken preparation by opting for pre-cooked shredded rotisserie chicken from your local supermarket.
Leftovers? Store in an airtight container and refrigerate for up to 3 days.
For those keen on batch cooking, this soup freezes well. Thaw overnight in the fridge and reheat at your convenience.
ADVERTISEMENT
