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Chicken dumpling soup with noodles in a bowl

Chicken Dumpling Soup

This Chicken Dumpling soup is nourishing and comforting, full of winter veggies, tender chicken dumplings and spaghetti in a savoury broth.
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Course: Main Course
Cuisine: Modern Australian
Keyword: Chicken, Chicken Dumpling Soup, Dumpling Bowl, Soup
Total Time: 30 minutes
Servings: 4

Equipment

  • Small food processor or chopper
  • Kettle
  • Pot or deep casserole
  • Stovetop

Ingredients

  • 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

Instructions

  • 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
    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.
  • 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
    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.
  • 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
    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 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
    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.
  • 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
    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. Season with salt and pepper. Add a splash of Shaoxing wine (sub white wine).
  • 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
    Add cumin, star anise, chicken stock concentrate, light soy sauce and boiled water and bring to a simmer.
  • 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
    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.
  • 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
    Stir through baby spinach so it wilts and juice the previously zested lemon directly into the pot. Taste and adjust seasoning if needed.
  • Divide amongst bowls and sprinkle over reserved parsley and chives to serve.
    Divide amongst bowls and sprinkle over reserved parsley and chives to serve.

Nutrition

Calories: 412kcal | Carbohydrates: 32g | Protein: 30g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1535mg | Potassium: 1029mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6295IU | Vitamin C: 29mg | Calcium: 111mg | Iron: 4mg