Ginger chicken dumpling soup

Ginger chicken dumpling soup

  • serves 2
  • A little effort

This ginger chicken dumpling soup recipe is quick and easy to make, low in fat and under 500 calories - perfect for midweek


Make this ginger chicken dumpling soup, then also check out our turmeric soup with ginger and chicken dumplings and pulled pheasant broth with sage and horseradish dumplings.



  • chicken stock 1 litre
  • ginger a large chunk, peeled and finely chopped¬†
  • spring onions 4, finely sliced plus more to serve
  • red chilli 1, finely chopped plus more to serve
  • lemongrass 1 stalk, bashed
  • star anise 1
  • garlic 2 cloves, 1 whole and 1 crushed
  • lean chicken mince 200g
  • egg 1, beaten with a fork
  • dried breadcrumbs 30g
  • soy sauce
  • baby bok choy 4, quartered


  • Step 1

    Heat the chicken stock in a pan with half of the ginger, half of the spring onions, half of the chilli and the lemongrass, star anise, and whole garlic clove. Simmer for 15 minutes.

  • Step 2

    Meanwhile, mix the chicken, the remaining ginger, spring onion, chilli, garlic, the egg, breadcrumbs and 1 tsp soy sauce in a bowl. Season, and shape into 12 small balls.

  • Step 3

    Strain the stock through a sieve, discarding the solids, and bring to a low simmer again. Add the chicken dumplings to the soup, and simmer for 8 minutes until cooked through. The stock needs to be simmering gently otherwise the dumplings will break up. Add the bok choy and season with soy sauce. Simmer for 2 more minutes until the bok choy wilts and add more red chilli and spring onion to serve.

Nutritional Information

  • Kcals 313
  • Fat 4.7g
  • Saturates 1.5g
  • Carbs 17.5g
  • Fibre 6.4g
  • Protein 47.2g
  • Salt 2.1g