Chicken Soup with Dumplings

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1 tablespoon vegetable oil

2 tablespoons chopped ginger

2 cloves garlic, sliced

2 scallions, sliced, plus more for topping

2 celery stalks, sliced

4 cups low-sodium chicken broth

8 frozen dumplings or 16 frozen mini wontons

2 heads baby bok choy, trimmed and leaves chopped

1 cup shredded rotisserie chicken

1 teaspoon soy sauce

Kosher salt

Sesame oil, for drizzling


  1. Heat the vegetable oil in a large saucepan oil over medium-high. Add the ginger, garlic, scallions and celery and cook, stirring, until softened, about 3 minutes. Add the chicken broth and 2 cups water, bring to a simmer and cook until the vegetables are tender, about 5 minutes.
  2. Add the frozen dumplings or wontons, bok choy, chicken and soy sauce and simmer until warmed through, 3 to 5 minutes; season with salt. Divide the soup among 4 bowls, then drizzle with sesame oil and top with scallions. 
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