Chicken sausage dumplings in noodle soup

Dumplings are a fun way to add substance to a soup, and these are so simple to do.

  • 30 mins cooking
  • Serves 4
  • Print


Chicken sausage dumplings in noodle soup
  • 6 cup quality chicken stock
  • 1 stalk celery
  • 1 onion, finely sliced
  • 1 carrot, sliced into thin strips
  • 185 gram thin egg noodles
  • 4 chicken sausages
  • 2 large handfuls baby spinach leaves
  • parsley
  • soy sauce to taste


Chicken sausage dumplings in noodle soup
  • 1
    Heat the chicken stock in a large saucepan, add the vegetables and noodles, cooking for 2 minutes.
  • 2
    Squeeze the chicken meat from the sausages and, using slightly wet hands, roll into small balls (you should get about 6 from each sausage).
  • 3
    Add the chicken dumplings to the chicken noodle soup and simmer for 5-8 minutes. The dumplings will all float to the surface. If you’re not sure whether they are cooked, try one yourself.
  • 4
    Add the spinach for the last minute, cooking until wilted and bright green. Serve with plenty of chopped parsley and soy sauce to taste.

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