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Serving Size
2
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Prep Time
10 minutes
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Total Time
25 minutes
Ingredients
1 bag (8.8 oz) Kachka Chicken Pelmeni Dumplings
1-2 tbsp high-heat oil (refined sunflower, avocado, or grapeseed)
1 small yellow onion, peeled and diced
1 large carrot, washed, peeled, and diced
2 celery ribs with leaves attached, washed, ribs diced, leaves chopped and set aside
1 quart chicken broth
Generous pinch fresh dill, washed and minced
Salt and freshly ground black pepper
Directions
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Heat a medium soup pot over medium-high heat and add enough oil to coat the bottom. Once the oil shimmers, toss in the onion, carrots, and celery. Stir frequently and cook until the carrots and celery begin to soften, about 5-6 minutes.
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Pour in the chicken broth and bring it to a boil. Add the dumplings, then adjust the heat as needed to maintain a steady simmer. Stir occasionally, making sure to scrape the bottom of the pot to keep the dumplings from sticking. Cook until the dumplings are tender and cooked through, about 4 minutes.
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Stir in the celery leaves and dill, then season with salt to taste. Ladle into bowls and finish with a sprinkle of freshly cracked black pepper. Serve hot and enjoy!
- Tags
- Chicken Dinner Easy Meals
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