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Chinese Chicken Dumpling Soup

Oxmoor House
Prep time 26 mins
Cook time 23 mins
Yield 4 servings (serving size: 4 dumplings and 1 cup broth mixture)


  • 1 cup minced cooked chicken breast (about 5 ounces)
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons hoisin sauce
  • 16 won ton wrappers
  • 4 cups fat-free, less-sodium chicken broth
  • 2 teaspoons low-sodium soy sauce
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced green onions

Nutrition Information

  • calories 190
  • fat 2.1 g
  • satfat 0.5 g
  • protein 17.8 g
  • carbohydrate 24.2 g
  • cholesterol 33 mg
  • iron 1.7 mg
  • sodium 1049 mg
  • caloriesfromfat 10 %
  • fiber 1.2 g
  • calcium 25 mg

How to Make It

  1. Combine first 3 ingredients in a small bowl. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon chicken mixture into center of each wrapper. Moisten edges of wrapper with water; bring opposite corners together. Press edges together to seal, forming a triangle. Cover lightly and set aside.

  2. Combine chicken broth and soy sauce in a large saucepan; bring to a simmer over medium heat. Add 4 dumplings; stir gently. Cook 4 minutes or until dumplings float to top. Place dumplings in a soup bowl. Repeat procedure with remaining dumplings. Add mushrooms and green onions to broth; cook 1 minute. Ladle 1 cup broth mixture over each bowl of dumplings. Serve immediately.

Oxmoor House Healthy Eating Collection