Chicken & Noodle Dumpling Soup
This soup is a high-protein, warming bowl that's perfect for a quick weeknight dinner or when you need something comforting without much effort. It delivers deep, savoury broth with tender chicken and soft dumplings. If you want big flavour from simple ingredients, this one delivers.
Serves
4
Prep time
10 minutes
Cooking time
25
Looking for more quick and delicious soup recipes? Try my Nonna's Pasta e Fagioli or my Rotisserie Chicken Pasta Soup
Helpful Tips
Storage
- Fridge: Store broth, chicken, and dumplings separately from the noodles for up to 3 days. Noodles stored in broth will become soggy and absorb too much liquid.
- Freezer: The broth and chicken freeze well for up to 2 months. Dumplings are best cooked fresh — don't freeze them once they've been cooked in the broth.
- Reheating: Reheat broth on the stovetop over medium heat. Cook fresh noodles to serve, or rinse stored noodles in hot water to loosen before adding to the bowl.
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Substitutions
- Chicken thighs → chicken breast: Works fine but reduce the simmer time to 10 minutes to avoid drying out.
- Dumplings (gluten-free): Use rice paper-wrapped dumplings or gluten-free gyoza — widely available in most supermarkets.
- Noodles: Any noodle works — udon for chewy and filling, ramen for classic, rice noodles for gluten-free.
Serving Suggestions
Serve straight from the pot into deep bowls. A soft-boiled jammy egg on top is an easy addition that adds protein and richness. A drizzle of chilli oil, a wedge of lime on the side, and a small pile of bean sprouts all work well if you want to stretch it further.
Helpful Tips
Storage
- Fridge: Store broth, chicken, and dumplings separately from the noodles for up to 3 days. Noodles stored in broth will become soggy and absorb too much liquid.
- Freezer: The broth and chicken freeze well for up to 2 months. Dumplings are best cooked fresh — don't freeze them once they've been cooked in the broth.
- Reheating: Reheat broth on the stovetop over medium heat. Cook fresh noodles to serve, or rinse stored noodles in hot water to loosen before adding to the bowl.
Substitutions
- Chicken thighs → chicken breast: Works fine but reduce the simmer time to 10 minutes to avoid drying out.
- Dumplings (gluten-free): Use rice paper-wrapped dumplings or gluten-free gyoza — widely available in most supermarkets.
- Noodles: Any noodle works — udon for chewy and filling, ramen for classic, rice noodles for gluten-free.
Serving Suggestions
Serve straight from the pot into deep bowls. A soft-boiled jammy egg on top is an easy addition that adds protein and richness. A drizzle of chilli oil, a wedge of lime on the side, and a small pile of bean sprouts all work well if you want to stretch it further.
Ingredients
For the chicken:
- 500g chicken thighs
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 garlic clove, finely grated
- Salt and white pepper
For the soup:
- 1 tsp sesame oil
- 4cm knob fresh ginger, sliced and lightly smashed
- 2 garlic cloves, minced
- 3 spring onions, whites sliced, greens reserved for garnish
- 1 litre chicken stock
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- ½ tsp white pepper
- 1 tsp rice vinegar (added at end)
- 4 servings ramen, udon, or rice noodles
- 1 medium carrot, thinly sliced on the diagonal
- 1 bunch choy sum, stems and leaves separated
- 15 frozen dumplings (store-bought)
To garnish:
- Spring onion greens, sliced
- Sesame seeds
- Chilli oil or chilli flakes (optional)
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
520
kcal
Protein
38
g
Carbohydrates
55
g
Fat
14
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Combine the chicken thighs with the soy sauce, sesame oil, ginger, garlic, salt and white pepper. Toss well and set aside to marinate while you prep everything else.
- Heat the sesame oil in a large pot over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side until browned and cooked through. Remove, slice into strips and set aside.
- In the same pot, add the ginger, garlic and spring onion whites. Cook for 1 minute, stirring, until fragrant.
- Add the sliced carrot and choy sum stems and sauté for 2 minutes.
- Pour in the chicken stock and add the soy sauce, oyster sauce, fish sauce and white pepper. Stir to combine. Fish out and discard the ginger slices if you like.
- Meanwhile, cook the noodles in a separate pot of boiling water according to packet instructions. Drain, rinse under cold water, and divide between two bowls.
- Add the frozen dumplings to the broth and cook for 6–8 minutes until cooked through and floating.
- Add the choy sum leafy tops and stir through for 30 seconds until just wilted.
- Stir in the rice vinegar to brighten the broth.
- Ladle the broth, dumplings and vegetables over the noodles. Top with the chicken, spring onion greens, sesame seeds and chilli oil if using. Serve immediately.
Ingredients
For the chicken:
- 500g chicken thighs
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 garlic clove, finely grated
- Salt and white pepper
For the soup:
- 1 tsp sesame oil
- 4cm knob fresh ginger, sliced and lightly smashed
- 2 garlic cloves, minced
- 3 spring onions, whites sliced, greens reserved for garnish
- 1 litre chicken stock
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- ½ tsp white pepper
- 1 tsp rice vinegar (added at end)
- 4 servings ramen, udon, or rice noodles
- 1 medium carrot, thinly sliced on the diagonal
- 1 bunch choy sum, stems and leaves separated
- 15 frozen dumplings (store-bought)
To garnish:
- Spring onion greens, sliced
- Sesame seeds
- Chilli oil or chilli flakes (optional)
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
520
kcal
Protein
38
g
Carbohydrates
55
g
Fat
14
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Combine the chicken thighs with the soy sauce, sesame oil, ginger, garlic, salt and white pepper. Toss well and set aside to marinate while you prep everything else.
- Heat the sesame oil in a large pot over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side until browned and cooked through. Remove, slice into strips and set aside.
- In the same pot, add the ginger, garlic and spring onion whites. Cook for 1 minute, stirring, until fragrant.
- Add the sliced carrot and choy sum stems and sauté for 2 minutes.
- Pour in the chicken stock and add the soy sauce, oyster sauce, fish sauce and white pepper. Stir to combine. Fish out and discard the ginger slices if you like.
- Meanwhile, cook the noodles in a separate pot of boiling water according to packet instructions. Drain, rinse under cold water, and divide between two bowls.
- Add the frozen dumplings to the broth and cook for 6–8 minutes until cooked through and floating.
- Add the choy sum leafy tops and stir through for 30 seconds until just wilted.
- Stir in the rice vinegar to brighten the broth.
- Ladle the broth, dumplings and vegetables over the noodles. Top with the chicken, spring onion greens, sesame seeds and chilli oil if using. Serve immediately.
Watch How to Make It
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Asian
Balanced Bowls
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Date night
High-protein meals
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