In the mood for Chicken Soup with Dumplings

5 reasons why you need to eat this soup

Today I’m bringing you Chicken Soup with Dumplings. It’s not a new Moodie recipe but definitely one of my favourites and worth a reminder that it’s here in all its creamy, chickenny goodness.


Why I love this soup SO much:

  1. It’s got chicken in it and chicken and soup go together better than anything else in the world.
  2. It’s packed with vegetables meaning big flavour, mucho vitamins and minerals and loads of yummy tummy filling fullness without the kilojoules and fat.
  3. It’s got dumplings. Need I say more?
  4.  The dumplings are made with quinoa which gives a major boost in protein, iron, fibre and vitamin B just to mention a few.
  5. It’s creamy with a splash of light coconut evaporated milk and everyone knows that creamy without the fat and kilojoules is pure heaven.

Chicken soup with dumplings
I know I have a soup addiction and I know you’ve heard me waffle on about this soup or that, but this one is especially special. You just gotta try it.


Do you love soup? What’s your favourite Winter Warmer? And do you think everything tastes better with dumplings?


Chicken Soup with Dumplings

Serves 4

Oil spray
1 large onion, diced
2 celery stalks, peeled and roughly chopped
1 carrot, roughly chopped
1 small sweet potato
400gms chicken thighs, sliced
1 cup diced pumpkin
6 garlic cloves, peeled and bruised
4-5 sage leaves, finely sliced (or about 1 tsp ground sage)
3 thyme sprigs, leaves picked and stalks discarded (or about ½ tsp dried thyme)
2 cups chicken stock
2 cups water
½ cup light evaporated coconut milk

3 tbsp self raising flour
3 tbsp quinoa, washed and drained*
2 tsp softened butter
1 tsp finely chopped thyme leaves (or about ¼ tsp dried)
Salt & pepper
¼ cup water
*If you don’t have quinoa, just use the same amount of flour or you could use polenta for extra texture(cornmeal).

To make dumplings: mix flour, quinoa, butter, thyme and seasoning together to make fine crumbs. Gradually add water to mixture, mixing to form a stiff dough. Roll into small balls (about a teaspoon or two per ball) and set aside.

Heat a large saucepan on medium-low and spray with oil. Add onion, celery and carrot with a pinch of salt and cook for 8-10 minutes until softened. Remove from pan. Heat pan to medium-high, spray with oil and add chicken. Brown chicken on all sides before returning onion mixture to pan along with sweet potato, pumpkin, garlic cloves, sage, thyme chicken stock and water. Bring to the boil, reduce heat and simmer covered for 20 minutes. Add dumplings, cover and cook for 25 minutes before adding evaporated milk and continuing to cook for a further 10 minutes. Discard garlic cloves and serve.

Nutritional value per serve: 1281kj (305cals); 10.4g total fat (3.9g saturated fat); 3.5g fibre

Healthy eating!




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