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This Chicken Dumpling Soup Recipe is the perfect dish for a cold winter night. It’s loaded with veggies, a delicious rich broth, and soft buttery dumplings that are sure to please any palate.

Chicken Dumpling Soup


  • 10 Cups of Chicken or Vegetable stock
  • 1 tbsp. sesame oil
  • 1 clove of garlic minced
  • 1 tbsp. minced ginger
  • 1 cup shredded or roughly chopped cooked chicken
  • 1/2 cup small, cubed carrots
  • 1/2 cup small, cubed celery
  • 16 frozen potstickers of your choice. Chef recommends chicken or vegetable for this soup.
  • 1/2 cup shredded green cabbage (Savoy or Napa preferred)
  • 1/2 cup shredded kale
  • 2 chopped green onions
  • 8 sprigs of cilantro (pick off all the leaves for finishing soup)
  • Dried red bird’s eye chili pepper for garnish (if you like a bit of heat)


In a large pot heat the sesame oil on med-high and then add the garlic, ginger, carrots, and celery. Cook for about 3 minutes while stirring until slightly softened.

Add the shredded chicken and mix for another 2 minutes and then add the chicken or vegetable stock. Bring to a low boil.

Once boiling add the frozen potstickers and cook for 10 to 12 min on a high simmer.

Reduce the heat to medium and add the cabbage, kale, and green onion. Cook for 2 – 4 min.

Turn off soup and portion into bowls. Finish by adding a few cilantro leaves into each bowl and add the red chili pepper if desired.

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