This easy recipe for Asian Chicken Soup with Vegetable Dumplings is full of flavor and plump vegetable dumplings. This highly versatile soup can be made with your favorite veggies and protein and is perfect as a comforting weeknight meal!
When you think of traditional chicken soup, you’ll find a comforting mix of chicken, vegetables, and hearty noodles. This recipe is my delicious twist on chicken soup with an Asian-inspired flair.
Fresh flavors coming from ginger, garlic, lemongrass, and sesame are combined with a heap of nourishing vegetables and chicken. Premade vegetable dumplings are added to the mix to create texture and flavor that is comforting and satisfying.
This hearty soup was a surprise hit with my kids which is good to know since I will be making it regularly during cold and flu season!
- Fresh Garlic, Ginger, & Lemongrass – These are classic flavors in Asian cooking and add a bright fresh flavor that is truly comforting.
- Cooking Oil – You’ll need to saute your vegetables in cooking oil to release their flavor.
- Green Onion – Adds a mild onion flavor and a pop of green color.
- Water Chestnuts – Gives this soup texture and fresh crunch.
- Chicken Broth – Used to make the broth of the soup. You can use storebought or homemade.
- Cooked Chicken Breast – You’ll need chicken breast that’s already cooked to add to the soup.
- Vegetable Dumplings – These soft pillows of vegetables truly transform this soup into the ultimate comfort food.
- Vegetables – You’ll need a mix of shredded carrots, mushrooms, sugar snap peas, and spinach to add nutrient density to the soup.
- Soy Sauce – Adds a salty umami flavor that pairs well with the other ingredients.
- Lime Juice – Gives the soup a bright pop of acidity.
- Sesame Oil – Adds a toasted sesame flavor to the dish.
- Garnish – Feel free to garnish your soup with green onions, sesame seeds, chilies, and additional soy sauce.
How to Make // The Steps
Step 1: Saute the aromatics: Chop the garlic, ginger, and lemongrass by hand or pulse in a food processor to mince. In a dutch oven or large pot, heat the oil over medium heat. Add the minced vegetable mixture along with green onions, water chestnuts, and saute for 3-5 minutes or until soft and fragrant.
Step 2: Add the chicken: Add the chicken broth and cooked chicken to the cooked vegetables and bring to a simmer for about 7-10 minutes.
Step 3: Add the vegetable dumplings: Add the dumplings to the soup, and cook in the soup according to package directions, or until they are cooked and warmed through. If you are using fresh dumplings, they will only need 2-3 minutes.
Step 4: Add the vegetables: Add the remaining vegetables to the soup and simmer until the vegetables are steamed and fork-tender.
Step 5: Garnish & serve: Ladle the soup into bowls and garnish with green onion, chilies, sesame seeds, and a drizzle of soy sauce. Serve hot.
Tips & Tricks
- If you don’t want to cook chicken breast yourself, grab a rotisserie chicken at the store and cut it up to add to the soup.
- When sauteing the lemongrass, garlic, and ginger, make sure that the heat isn’t too high as these ingredients are prone to burning easier.
- Make sure you taste the soup periodically to check salt content as soy sauce and broth already contain salt.
Why is Asian Chicken Soup with Dumplings So Good?
- You can change up the veggies and protein to whatever you enjoy.
- Serve it with rice or noodles.
- Makes great leftovers and freezes well.
- Make it spicy for those who love a soup with a kick!
- To make this soup paleo or gluten-free, use tamari or coconut aminos to replace the soy sauce.
- For a vegan or vegetarian Asian soup, you can omit the chicken and chicken broth completely and add in some cubed tofu or tempeh along with the vegetable stock.
- If you want a spicier soup, you can add the red chiles to the garlic mixture, but I didn’t want to spice out the people in my house that aren’t into spicy. You could also serve with some sriracha for added heat.
- I had cilantro on hand when I made this soup, but mint or basil or a combination of all three would be delicious and add brightness and so much flavor.
- If you don’t have vegetable dumplings you can make this soup without them and serve with rice or noodles instead.
- Feel free to use cooked chicken thighs instead of chicken breast.
- Use any vegetables you have on hand including; bok choy, cabbage, peppers, anything goes, even frozen vegetables work!
How to Store and Reheat //
Storing: Store any leftover Asian chicken soup in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.
Make-Ahead and Freezer Options
Freezing: If you’re freezing leftovers, add to an airtight container or freezer-safe bag with as much air removed as possible for 3-4 months. Thaw in the fridge overnight before reheating and serving.
I would venture to guess that inherently they are healthy, but if you are ordering from a takeout restaurant, they could contain undesirable ingredients. If you’re looking for healthy, homemade is best!
If you don’t make them yourself, you can find them in the frozen appetizer section of the grocery store. They also may be easier to find in international grocery stores.
While this recipe contains tons of aromatics to flavor the soup, a good base is needed to enhance all the flavors. Make sure you are using your favorite stock or broth to add a depth of flavor. Also, feel free to adjust seasonings to your personal tastes.
More Comforting Soup Recipes
Asian Chicken Soup with Dumplings
- 3 cloves garlic
- 2- inch piece fresh ginger
- 2 stalks lemongrass
- 1 Tablespoon vegetable oil
- 1 bunch green onion thinly sliced
- 1 can sliced water chestnuts
- 6 cups chicken broth homemade or store-bought
- 2 cups cooked chicken breast shredded or chopped
- 2 packages vegetable dumplings
- 1 cup shredded carrots
- 1 cup sliced mushrooms
- 1 cup sugar snap peas roughly chopped
- 2 cups fresh spinach
- ¼ cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon sesame oil
- Sliced green onions
- Sesame seeds
- Sliced red chiles
- Soy sauce
- Add garlic, ginger, and lemongrass to a food processor and pulse until finely chopped. Set aside.
- Add oil to a large pot or Dutch oven over medium-high heat. Add garlic mixture, green onions, and water chestnuts and saute until soft and fragrant, about 3-5 minutes.
- Add chicken broth and chicken to the pot. Reduce heat to medium and let come to a simmer, about 7 minutes.
- Add dumplings and cook according to package directions. If using fresh dumplings, they only need 2-3 minutes to cook through but may take longer if using frozen.
- Add the vegetables and cook for 2-3 minutes longer or until everything is steaming and the vegetables have softened.
- Ladle into bowls and garnish with cilantro, sliced green onions, sesame seeds, and serve with additional soy sauce.