An easy and really tasty, version of the Chinese short soup. The dumplings can be made ahead and kept covered in the fridge or frozen to use later.

Ingredients (serves 4)

  • 150 gms Inghams Diced Chicken Breast
  • 1/2 slice Bread (crusts removed)
  • 1 Spring Onions (finely chopped)
  • 2 Tbs Mushrooms (finely chopped)
  • 1 Tbs Kecap Manis (Sweet Soy Sauce)
  • 1/4 tsp Garlic Paste
  • 16 Wonton Wrappers
  • 1 pkt Chicken Noodle Soup Mix ( Low Salt)
  • 1/2 cup Carrot (julienned or purchased shred)
  • 1/2 cup Baby Corn (canned, cut into bite sized pieces)
  • 1/2 cup Bean Shoots
  • 1/4 cup Mushrooms (small, sliced or chopped)


  1. Process the chicken, bread & kecap manis, until minced. Add the mushrooms & spring onion, stir to combine.
  2. Place one tsp of chicken mixture on each wonton wrapper, dampen edges with water, bring the sides together and twist the top to seal.
  3. Prepare the chicken noodle soup as directed on the package. Bring to the boil and turn down to a simmer. Add the vegetables and noodles, bring back to the boil and simmer 5 minutes.
  4. Divide the soup between 4 bowls, add dumplings and sprinkle with finely sliced spring onion to serve.

Notes... This recipe is a great standby meal, the dumplings can be frozen and added to the soup to heat through, just simmer a little longer, so easy and quicker than take away !

  • I love Chinese soups they super tasty and healthy at the same time great recipe thanks for sharing and giving us an option to get the recipe


  • A fantastic Chinese meal l would love to make! Thanks!


  • Sounds like delicious flavours with all of these combined ingredients although a little too difficult for myself to try technically to put together. I dont think I would try this recipe only for that reason.


  • Now this is my kind of soup – love a soup with substance. Chicken and mushroom dumpling soup – yes please!

    • Dumplings are also a while lot of fun to make. :)


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