Ingredients
Method
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.
