Chicken noodle and dumpling soup

This chicken noodle and dumpling soup recipe for two is a winter favourite. Super quick and easy, on the table in 20 minutes it's a healthy lunch or dinner.

Serves: 2

Time to make: 20 mins

Ingredients

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80g rice noodles
1 cup reduced-salt chicken stock
3cm piece ginger, roughly sliced
1 clove garlic, peeled
2 cups broccoli florets
1 cup sliced mushrooms
6 frozen prawn dumplings
1 cup cooked shredded chicken
2 spring onions, sliced
2 cups baby spinach leaves
2 teaspoons sesame oil
fresh coriandercilantroX and fresh chilli or chilli flakes, to garnish
chilli sauce, to serve

Instructions

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1 Cook noodles following packet instructions. Drain and divide between two large soup bowls.

2 Into a large saucepan, place chicken stock, 1 cup water, ginger and garlic. Bring to the boil, reduce heat to a simmer and add broccoli and mushrooms and cook for 3-4 minutes. Add dumplings and cook for 4-5 minutes, or until dumplings float to the surface. Add cooked chicken, spinach and spring onions.

3 Divide dumplings and vegetables between noodle bowls. Top with soup. Drizzle over sesame oil. Garnish with coriander and chilli. Serve with chilli sauce for dipping.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 459 cal

Kilojoules 1920 kJ

Protein 27 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 5 g

Dietary fibre 6 g

Sodium 790 mg

Calcium 90 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.