Chicken noodle and dumpling soup
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 3g
Dietary fibre 6g
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