Chicken sausage dumplings in noodle soup

Chutney and a green salad give this tasty meal a refreshing edge.

  • 10 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
  • 200 gram thin egg noodles
  • 4 chicken sausages
  • 2 large handfuls baby spinach leaves
  • parsley
  • soy sauce to taste


  • 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.
  • 5
    Serve with plenty of chopped parsley and soy sauce to taste.


Dumplings are a fun way to add substance to a soup, and these are so simple to do. The dumplings will only take about 4-5 minutes to cook so you can have this healthy comfort food on the table in less than 20 minutes. You can also make this a beef flavoured soup, using beef sausages.

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