Spicy Ham and Dumpling Soup
Spicy Ham and Dumpling Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups water
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Fillings
- 1 pound cubed ham
- 12 frozen dumplings, pork or chicken
- 5 ounces fresh spinach
For Serving
- hot sauce, as needed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 2
Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for an additional 1 minute until fragrant.
⏱️ 1 min
- 3
Pour in the chicken broth and water. Add the cubed ham and bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 4
Increase the heat to medium-low. Carefully add the frozen dumplings to the simmering soup. Cook according to package directions, usually 5 to 8 minutes, or until the dumplings are cooked through and float to the surface.
⏱️ 8 min
- 5
Remove the bay leaf. Stir in the fresh spinach and cook for 1 to 2 minutes, or until the spinach has wilted.
⏱️ 2 min
- 6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with hot sauce on the side for those who prefer extra spice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Ham and Dumpling Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups water
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Fillings
- 1 pound cubed ham
- 12 frozen dumplings, pork or chicken
- 5 ounces fresh spinach
For Serving
- hot sauce, as needed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 2
Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for an additional 1 minute until fragrant.
⏱️ 1 min - 3
Pour in the chicken broth and water. Add the cubed ham and bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 4
Increase the heat to medium-low. Carefully add the frozen dumplings to the simmering soup. Cook according to package directions, usually 5 to 8 minutes, or until the dumplings are cooked through and float to the surface.
⏱️ 8 min - 5
Remove the bay leaf. Stir in the fresh spinach and cook for 1 to 2 minutes, or until the spinach has wilted.
⏱️ 2 min - 6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with hot sauce on the side for those who prefer extra spice.
⏱️ 2 min