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.