Chicken noodle and dumpling soup
Nutrition Info.(per serve)
- 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
Total fat 13g
Saturated fat 3g
Dietary fibre 6g
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.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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