Gluten-Free Chicken Pelmeni Soup

Ingredients

• 1 lb Gluten-free pelmeni (chicken filling)
• 6 cups Chicken broth
• 1 cup Carrots, diced
• 1 cup Celery, diced
• 1/2 cup Onion, diced
• 2 tablespoons Fresh dill, chopped
• 1 each Bay leaf
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Pour the 6 cups of chicken broth into a large pot. Place the pot over high heat and bring the broth to a rolling boil, which means it is actively bubbling across the entire surface and has reached approximately 212°F (100°C).
2. 2Add the 1 cup of diced carrots, 1 cup of diced celery, and 1/2 cup of diced onion to the boiling broth. Reduce the heat to low, cover the pot, and let the soup simmer gently for 10 minutes. The broth should be at a gentle simmer, approximately 185-205°F (85-96°C), and the vegetables should be tender enough to be easily pierced with a fork.
3. 3Carefully add the 1 lb of gluten-free pelmeni to the simmering soup. Continue to cook for 5 to 7 minutes, maintaining a gentle simmer, until the pelmeni float to the surface and appear visibly puffed.
4. 4Add the 1 bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir gently to combine these ingredients into the soup.
5. 5Using a slotted spoon or tongs, carefully remove and discard the 1 bay leaf from the pot.
6. 6Just before serving, stir the 2 tablespoons of fresh dill into the hot soup. Ladle the soup into individual bowls and serve immediately.

Substitutions

Related Guides