Slow Cooker Dumpling Soup Base

• •1.5 lb boneless, skinless chicken thighs
• •6 cup chicken broth, low sodium
• •2 cup water
• •2 inch piece fresh ginger, peeled and thinly sliced
• •4 garlic cloves, minced
• •8 oz cremini mushrooms, sliced
• •2 large carrots, peeled and sliced into rounds
• •2 celery stalks, sliced
• •3 tablespoon soy sauce
• •1 teaspoon toasted sesame oil
• •3 green onions, thinly sliced
• • to taste salt
• • to taste black pepper, freshly ground
• •1 tablespoon cornstarch (optional, for thickening)
• •2 tablespoon cold water (for cornstarch slurry)

Instructions

1. 1

   Prepare all vegetables: Thinly slice the ginger, mince the garlic, slice the mushrooms, peel and slice the carrots into rounds, and slice the celery stalks.

2. 2

   Place the boneless, skinless chicken thighs at the bottom of your slow cooker. This allows them to cook thoroughly and absorb flavors.

3. 3

   Add the sliced ginger, minced garlic, sliced mushrooms, sliced carrots, and sliced celery on top of the chicken.

4. 4

   Pour in the chicken broth and water. Add the soy sauce. Season lightly with salt and black pepper, remembering that soy sauce adds salinity.

5. 5

   Cover the slow cooker and cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours, until the chicken is very tender and easily shredded.

6. 6

   Carefully remove the cooked chicken thighs from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.

7. 7

   Taste the soup base and adjust seasoning as needed, adding more salt, pepper, or soy sauce to your preference.

8. 8

   If you prefer a slightly thicker soup base, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. Stir the slurry into the hot soup base in the slow cooker and cook on high for another 15-20 minutes, or until the desired thickness is reached.

9. 9

   Stir in the toasted sesame oil just before serving. Garnish with thinly sliced green onions. The soup base is now ready for you to add your favorite cooked dumplings directly to the bowl or cook them separately and add them at serving time.

Chef's Tips

• 💡For an extra layer of flavor, quickly sear the chicken thighs in a hot pan with a little oil before adding them to the slow cooker. This creates a delicious browned crust.
• 💡Use a high-quality, low-sodium chicken broth to control the overall saltiness of your soup base. You can always add more salt, but you can't take it away.
• 💡This recipe is designed as a 'base'. Feel free to customize with other vegetables like bok choy, spinach, or water chestnuts added in the last 30 minutes of cooking.
• 💡While the soup base is cooking, prepare your favorite dumplings (store-bought or homemade) according to their package instructions. Add them to individual serving bowls and ladle the hot soup base over them.
• 💡Leftover soup base stores well in an airtight container in the refrigerator for up to 3-4 days, or can be frozen for up to 3 months. Thaw and reheat gently before adding dumplings.