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Ginger Lemongrass Chicken Soup with Dumplings and Buttery Cheese Crackers

Ingredients for Soup

4 tablespoons of Challenge Butter

½ cup of diced onion½ cup of diced celery

½ cup of diced carrots

8 ounces of sliced mushrooms

1 tablespoon of lemongrass

1 tablespoon of ground ginger

2 cloves of crushed garlic

4 quarts of Chicken broth

2 cups of pre-cooked Chicken, diced

12 ounces of frozen chicken tortellini, mini wontons or Chinese dumplings

2 cups of coleslaw mix

½ cup of fresh cilantro leaves

 

Directions

In a large pot add butter, onion, celery carrot and mushrooms. Sauté vegetables for about 5 minutes or until softened. Add lemongrass, ginger and garlic and cook for an additional 2 minutes. Pour in chicken broth and diced chicken, bring to a boil. Add frozen pasta of choice. Cook pasta according to instructions on package. When dumplings are cooked, pour soup into bowls. Top with a sprinkle of coleslaw mix and a few pieces of cilantro. Serve with Buttery Cheese Crackers.

 

 

Ingredients for Crackers

1/4 cup of Challenge Salted Butter, softened and cut into pieces

6 ounces Sharp Cheddar Cheese, shredded

3/4 cup flour (plus a little more for dusting)

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes or fresh ground black pepper

1 tablespoon of milk

2 tablespoons of sesame seeds

 

Instructions

Preheat oven to 350°.Line a baking sheet with parchment paper or silicone mat.Place butter, cheese, flour, salt and pepper in food processor, and pulse until ingredients turn into coarse crumbs. Add milk and process until dough forms. Remove dough from food processor and form dough into a ball. Slightly flatten dough on floured work surface. Sprinkle top of dough with sesame seeds. Roll out dough to a rectangle, about 1/8" thick. Using a pizza cutter, cut dough into two inch squares. Using a spatula, transfer crackers to prepared baking sheet. The crackers will puff up, but not spread much, so you can place them close together.Bake for 12-15 minutes, until edges start to brown, do not over bake. Let crackers cool on a wire rack. When cooled, store in airtight container for up to 3 days.

 

 

Download to Print Recipe

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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