CHICKEN AND EASY WONTON DUMPLINGS
INGREDIENTS
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For the soup-
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4 cups (32oz.) low sodium chicken broth
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1 cup (8oz.) Thai ginger infused chicken broth
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1 tablespoon low sodium soy sauce
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1 tablespoon rice wine vinegar
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¼ cup extra firm tofu, cut into small cubes
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2 baby bok choy, chopped
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1 carrot, sliced
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3 green onions, sliced
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For the wonton dumplings-
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9oz. boneless skinless chicken thighs, about 1 heaping cup
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1 teaspoon freshly grated ginger
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1 garlic clove, minced
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1 teaspoon low sodium soy sauce
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1 teaspoon chopped cilantro
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18 wonton skins
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