Gluten-Free Chicken Pelmeni Soup

Instructions

1. 1Prepare your vegetables: Peel and cut the 1 medium carrot into 0.635 cm pieces. Wash and cut the 2 stalks of celery into 0.635 cm pieces. Peel and dice the 1/2 medium onion into 0.635 cm pieces.
2. 2In a large pot, combine the 6 cups of chicken broth, the cut 1 medium carrot, the cut 2 stalks of celery, and the diced 1/2 medium onion.
3. 3Add the 1 leaf bay leaf, the 1/2 teaspoon salt, and the 1/4 teaspoon black pepper to the pot. Turn the heat to high and bring the mixture to a rolling boil.
4. 4Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This will allow the vegetables to become tender. You will see them soften and become slightly translucent.
5. 5Add the 2 cups of gluten-free chicken pelmeni to the simmering broth. Cook for 5 to 7 minutes, or until the pelmeni float to the surface and are heated through. They will appear slightly puffed up.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of fresh dill. Carefully find and remove the 1 leaf bay leaf.
7. 7Serve the hot soup immediately.