NZ Woman's Weekly

Chicken sausage dumplings in noodle soup recipe

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  • Courses


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.

Serves 4

  • 6 cups quality chicken stock
  • 1 stalk celery
  • 1 onion, finely sliced
  • 1 carrot, sliced into thin strips
  • 170-200g 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. Serve with plenty of chopped parsley and soy sauce to taste.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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