Recipe of the week

Chicken Noodle soup with Sesame Dumplings

Celebrate Chinese New Year with this real comfort soup


Serves 4
Preparation and cooking 10 minutes + 12 minutes cooking


1.4 litres (2 ½ pints) chicken stock
1 large carrot, thinly sliced
115g dried fine egg noodles
175g cooked chicken, shredded
198g can sweetcorn, drained
115g frozen peas
2 tbsp. chopped parsley
Sesame dumplings
Freshly ground pepper

Sesame Dumplings
50g selfraising flour
25g suet
Pinch of salt
2 tbsp. crème fraiche
A little water
1 tsp toasted sesame seeds


Mix the flour, suet and salt together in a small bowl. Add the toasted sesame seeds

Stir in the crème fraiche and sprinkle over enough water (about 1 tablespoon) to bring the mixture together to form a dough

Divide the dough into eight pieces, using floured hands if necessary and gently roll into small balls, leave to one side

For the soup bring the stock to the boil in a large lidded saucepan and make sure that you have all your ingredients prepared

Add the carrots slices to the pan and simmer for 2 minutes

Stir in the noodles, chicken, sweetcorn, peas and parsley. Bring to the boil and then turn down the heat to allow the soup to simmer, place the dumplings on top. Cover and simmer for 10 minutes

Season to taste and serve at once

Use a slotted spoon to carefully scoop the dumplings out

Divide the soup between the serving bowls, pop two dumplings onto each and enjoy

Recipe from the Women’s Institute Book of Soups for all Seasons by Liz Herbert; Simon & Schuster: London, 2008

Happy Chinese new year graphic

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