Chinese Chicken Dumpling Soup

Yield: 4 servings (serving size: 4 dumplings and 1 cup broth mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 190
  • Fat: 2.1g
  • Saturated fat: 0.5g
  • Protein: 17.8g
  • Carbohydrate: 24.2g
  • Cholesterol: 33mg
  • Iron: 1.7mg
  • Sodium: 1049mg
  • Calories from fat: 10%
  • Fiber: 1.2g
  • Calcium: 25mg


  • 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


  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.
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