This Chicken Dumpling soup is super nourishing and warming. Full of comforting winter veggies, tender chicken dumplings and a little bit of spaghetti swimming in a savoury broth for good measure, you'll feel healthier and restored after eating it.
What makes this Chicken Dumpling Soup so good?
When it's cold outside, rug up with this hearty and vegetable packed winter soup. The dumplings are what make this chicken dumpling soup so good, they're made from minced vegetables, herbs and chicken mince. They're also made with almond meal, not breadcrumbs or flour, so they are gluten free, and add extra protein to your meal.
The broth is delicately savoury with a hint of soy and Shaoxing wine to enrich this already tasty soup with extra flavour. You will want to pick up your bowl and drink it all up.
And to make this extra satisfying, we add some angel hair spaghetti (or gluten free spaghetti) to give it that extra heft and texture. You'll feel full and satisfied at the end of this meal.
What do I need to make this Chicken Dumpling Soup?
- Leek - Leek gives that unique and savoury flavour, and is such a comforting vegetable. We'll use half of it in the broth, and half in the dumplings. Side note, the best way to wash leeks is to slice them all up (even the green bit), then wash them in a colander or sieve, rubbing vigorously to remove the dirt. You can use the whole part of the leek. See Hettie McKinnon's video here.
- Herbs - Parsley and chives add that extra grassy flavour that goes so well with the garlic, lemon and thyme.
- Spices - Star anise, cumin, salt and pepper give you a rich and nourishing flavour.
- Carrots - is it really a winter soup without carrots? These balance out the flavours and add sweet heft to the soup.
- Chicken mince and almond meal - The dumplings are made with chicken mince and almond meal. You can also use pork mince if you like, the pork will give you a fattier broth and extra flavour, but I enjoy the chicken with leek.
- Asian sauces - a little Shaoxing wine (Chinese cooking wine) and soy sauce go a long way - they give an extra depth of umami flavour that makes this soup taste even better.
- Spaghetti - use angel hair spaghetti that cooks quickly in the broth. It's nice to break it up, it makes it easier to get on your spoon or fork.
How to prepare Chicken Dumpling Soup
In a small food processor or chopper, place garlic, half the leek, half the lemon zest, most of the herbs, along with some dried thyme. Blitz until finely chopped and then set aside.
Place chicken mince in a large bowl along with the finely chopped vegetables and herbs, almond meal, salt and pepper. Mix well and form golf ball sized dumplings.
Put your kettle on to boil, making sure you have at least 1.5L of water. Peel and chop carrot into half cm pieces.
Place a pot or deep casserole pot on high heat. Add oil, then cook remaining leek, and carrot for 1-2 mins, or until leek starts to soften. Add lemon zest and Shaoxing wine and stir for a minute.
Add cumin, star anise (opt.), chicken stock concentrate, light soy sauce and boiling water. Bring to a simmer. Once simmering, as dumplings to the pot (use a spoon to lower them in so you don't accidentally splash yourself). Add spaghetti. Simmer for 8 mins, skimming off any scum from the top of the broth.
Juice lemon. Stir through baby spinach and add lemon juice. Taste and season with salt and pepper if needed. Divide amongst bowls and sprinkle over reserved parsley and chives to serve for a pop of colour.
Top tip when making Chicken Dumpling Soup
Once you've made the dumplings, don't return them to the fridge before putting them into the soup. We want to keep them at room temperature so they cook in the time allocated. If you are worried the dumplings are undercooked, simply remove one with tongs and slice through the middle to check it.
- Alternative proteins - swap out chicken mince for pork mince to get a richer, saltier and fattier soup - it's delicious.
- Vegetarian - To make this vegetarian, I like to swap the chicken dumplings for store bought vegetarian gyoza or dumplings.
- Dairy Free - This recipe is dairy free.
- Gluten Free - Swap soy sauce for tamari and use gluten free spaghetti.
- When serving kids you have the option to serve them sliced dumplings, pasta and veggies without the broth - this makes it a little less messy!
You will need a small food processor or chopper, a kettle, a pot or deep casserole, a stovetop.
More Soup and Stew Recipes
Chicken Dumpling Soup
- Small food processor or chopper
- Pot or deep casserole
- 1 leek
- ¼ bunch parsley
- ½ bunch chives
- 4 cloves garlic
- 1 lemon 1 large or 2 small
- ½ teaspoon dried thyme
- 2 carrots
- 500 g chicken mince
- ¼ cup almond meal
- ¼ teaspoon salt and pepper ½ teaspoon total for the recipe
- 1 tablespoon olive oil
- 2 tablespoon Shaoxing wine sub. white wine
- 1 teaspoon cumin
- 2 star anise opt.
- 10 g chicken stock cube or powder
- 2 tablespoon soy sauce light
- 1.5 L water
- 100 g spaghetti thin (angel hair)
- 60 g baby spinach
- ¼ teaspoon salt and pepper ½ teaspoon total for the recipe
- Chop the base and green end off a leek and discard. Slice in half lengthways, then chop into half moons. Rinse and roughly chop parsley and chives. Peel garlic by slicing off the base and crushing it with the flat of your knife. The peel should come right off. Zest lemon.1 leek, ¼ bunch parsley, ½ bunch chives, 4 cloves garlic, 1 lemon
- In a small food processor or blender, place half the leek, half the lemon zest, most of the parsley and chives (reserve a little for garnish), garlic and dried thyme. Blitz until everything is finely chopped. Set aside.½ teaspoon dried thyme, 4 cloves garlic
- Put your kettle on to boil, making sure you have at least 1.5L of water. Peel and chop carrot into half cm pieces.2 carrots
- Place chicken mince in a large bowl, add the contents of the food processor, almond meal, salt and pepper and mix well to combine. Form dumplings about the size of a 50c piece and place on a plate.500 g chicken mince, ¼ cup almond meal, ¼ teaspoon salt and pepper
- Heat a deep saute pan or casserole pot over high heat and add oil. Cook carrot and remaining leek and lemon zest for a minute or two. Add a splash of Shaoxing wine.1 tablespoon olive oil, 2 tablespoon Shaoxing wine, 2 carrots
- Add cumin, star anise, chicken stock concentrate, light soy sauce and boiled water and bring to a simmer.1 teaspoon cumin, 2 star anise, 10 g chicken stock cube, 2 tablespoon soy sauce, 1.5 L water
- Once boiling, add dumplings one by one, then break spaghetti into the pot. Keep at a low simmer for 8 minutes. Skim any scum off the top as you prefer.TIP: You can use spaghetti or any half packets of leftover pasta you have in your cupboard.100 g spaghetti
- Stir through baby spinach so it wilts and juice the previously zested lemon directly into the pot. Taste and adjust seasoning if needed.60 g baby spinach, ¼ teaspoon salt and pepper
- Divide amongst bowls and sprinkle over reserved parsley and chives to serve.