Warming Chicken Broth Soup with Dumplings

Warming Chicken Broth Soup with Dumplings

 

Comforting, fragrant, and full of gentle heat, this warming chicken broth soup is the kind of bowl you’ll crave on cold days. Sesame oil, ginger, garlic, and spring onion create a rich aromatic base, while carrots, shiitake mushrooms, and bok choy make the broth feel fresh, nourishing, and satisfying. Finished with juicy FULI dumplings, fresh chilli, coriander, and optional crispy chili oil, it is a simple but deeply cosy meal that comes together with very little effort.


Dumplings used: pork or beef Fuli dumplings
Serves: 2–3
Prep: 10 mins
Cook: 20 mins
Difficulty: Easy

 

Ingredients

Soup

  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, grated
  • 1 garlic clove, grated
  • 2 spring onions, finely sliced
  • ½ tsp freshly ground black pepper
  • 1.5 litres chicken stock, homemade or made with bouillon
  • 2 carrots, cut into small pieces
  • 100 g shiitake mushrooms, sliced
  • 100 g bok choy, cut into small pieces
  • 6–8 FULI dumplings, pork or beef

 

To Season

  • Soy sauce, to taste
  • Vinegar, to taste
  • Salt, to taste

To Serve

  • Fresh chilli, sliced
  • Fresh coriander
  • Spring onions, sliced
  • Crispy chili oil, optional

Method

  1. Heat the sesame oil in a large saucepan over medium heat.
  2. Add the grated ginger, grated garlic, spring onions, and freshly ground black pepper.
  3. Sauté for 1–2 minutes, until fragrant.
  4. Pour in the chicken stock and bring to a gentle boil.
  5. Add the carrots, shiitake mushrooms, and bok choy.
  6. Simmer until the vegetables are tender but still fresh and vibrant.
  7. Add the frozen dumplings directly to the soup.
  8. Simmer until the dumplings are fully heated through and cooked according to the package instructions.
  9. Season the soup with soy sauce, vinegar, and salt to taste.
  10. Ladle the soup into bowls.
  11. Finish with fresh chilli, coriander, spring onions, and crispy chili oil if desired.
  12. Serve immediately while hot.


Tips

  • For the clearest broth, cook the dumplings separately and add them to the bowls just before serving.
  • Add a splash of black vinegar for a deeper, more aromatic tang.
  • Shiitake mushrooms can be replaced with oyster mushrooms, button mushrooms, or mixed mushrooms.
  • For extra richness, finish each bowl with a drizzle of sesame oil or chili crisp.