Again, I've modified it a little.
4-6 cups low sodium chicken broth
2 cups pre-shredded carrots
1-2 cups chopped cabbage
1 bag frozen pork dumplings (or vegetable/chicken/seafood)
1/2 cup carrot puree
2 tbls low-sodium soy sauce
2 tsp Asian Seasoning Mix from The Pampered Chef, optional
In a large pot, combine all ingredients and bring to a boil. Reduce heat to a low boil so that the dumplings won't fall apart. Continue to cook until dumplings are heated through.
*The original recipe from Kraft calls for 2 cups of thinly shredded rotisserie chicken added to the soup. This is yummy, but sometimes too much time for me to do, so I don't always add it in.
Athough it wasn't in the original recipe, I also added the Asian Seasoning Mix from The Pampered Chef because I thought it would make this soup perfect. And it did!
Adding the carrot puree is just a sneaky way to make sure the family eats their vegetables, even if they try to "pick" at their food. The puree disappears into the broth, so no one knows!
