Chinese Dumplings Soup combines the comforting warmth of a clear broth and the satisfying bite of delicate dumplings. This Weight Watchers-friendly version keeps all the flavor while cutting back on points, making it a perfect addition to your menu.
And if you are looking for even more soup recipes be sure to check out my collection of weight watchers soup recipes.
This 4-Point Weight Watchers soup features dumplings in a nourishing chicken broth enhanced with soy sauce, ginger, and garlic. Carrots, spinach, and mushrooms boost nutrition, add texture, and provide fiber to keep you full.
Why should you try Chinese Dumplings Soup?
- Asian soups are naturally Weight Watchers-friendly. They typically use clear, low-fat broths and plenty of vegetables, making them a great choice for anyone watching their points. This Chinese Dumplings Soup takes it a step further by reducing the dumpling count and increasing the veggie content.
- It’s a one-pot wonder. In just 20 minutes, you’ll have a complete meal ready to serve. The ingredients are simple, with frozen dumplings being the only specialty item. I keep a bag in my freezer for quick meals – one bag can make this soup two times!
- You can easily swap in your favorite veggies. Broccoli, green beans, and snow peas all work well. Just avoid tomatoes, corn, and beets, which can overpower the delicate flavors.
- This soup is perfect for meal prep. Make a big batch on Sunday, and you’ll have quick, reheatable meals ready for busy weeknights. The flavors even improve after a day or two in the fridge.
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Serving size: 2 cups (480 ml)
4 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 teaspoon vegetable oil (5 ml)
- 2 cloves garlic, minced (6 g)
- 1 tablespoon fresh ginger, grated (6 g)
- 1 medium onion, diced (110 g)
- 2 green onions, sliced (30 g)
- 2 tablespoons low-sodium soy sauce (30 ml)
- 6 cups low-sodium chicken broth (1.4 L)
- 2 medium carrots, spiralized (100 g)
- 2 cups fresh spinach leaves (60 g)
- 12 frozen dumplings (240 g)
- 1 cup sliced mushrooms (70 g)
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat. Add 1 teaspoon of vegetable oil and swirl to coat the bottom of the pot.
- Add the minced garlic and grated ginger to the pot. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the diced onion to the pot and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and slightly softened.
- Pour in the low-sodium chicken broth and add the soy sauce. Stir to combine all ingredients. Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and let the broth simmer for 5 minutes to allow the flavors to meld.
- Add the spiralized carrots and sliced mushrooms to the simmering broth. Cook for 2-3 minutes until the vegetables start to soften.
- Gently add the frozen dumplings to the pot. Be careful not to overcrowd the pot; the dumplings should have enough space to float freely. Simmer for 3-4 minutes or until the dumplings float to the surface, indicating they’re cooked through.
- Add the fresh spinach leaves and green onions to the pot and stir gently. Allow the spinach to wilt for about 1 minute. Taste the soup and adjust the seasoning with salt and pepper as needed.
- Remove the pot from heat and let it stand for 2 minutes before serving.
- Ladle the hot soup into bowls, ensuring each serving has an equal distribution of dumplings and vegetables. Garnish with sliced green onions. Serve immediately and enjoy your homemade Chinese Dumplings Soup!
Note: Be cautious when eating as the dumplings may be very hot inside. Let them cool slightly before consuming to avoid burns.
Variations and Substitutions
- For an extra boost of umami, try adding a splash of oyster sauce along with the soy sauce. It adds extra flavor to the broth without significantly increasing the points.
- Switch up the protein by using seafood broth instead of chicken. This variation pairs particularly well with shrimp or fish dumplings.
- Experiment with different vegetables. Try bok choy for a traditional touch, or add some kick with sliced bell peppers. Cabbage, kale, or various mushroom types can also work well. The sky’s the limit – use what you enjoy and what fits your point allowance.
- If you’re craving noodles, try adding some spiralized zucchini. It mimics the texture of noodles without adding extra points.
Tips and Tricks for Making Chinese Dumplings Soup
- Use store-bought broth for convenience and consistent flavor. Look for low-sodium options to keep the salt content in check. The added spices and soy sauce will provide plenty of flavor.
- While I don’t often recommend specific brands, McLib’s Southern Dumplings offers a low-fat option that’s both tasty and budget-friendly. It’s a great starting point if you’re new to cooking with dumplings.
- Save time by using frozen vegetables and canned mushrooms. They’re just as nutritious as fresh and make this soup even more convenient. You can even substitute onion powder for fresh onions in a pinch.
- Don’t overcook the dumplings. Add them to the simmering broth and cook just until they float to the surface. Overcooked dumplings can become mushy and fall apart.
- Finish your soup with a squeeze of fresh lemon or lime juice. The acidity brightens the flavors and adds a fresh note to the rich broth.
- Remember, the key to sticking with any eating plan is finding foods you genuinely enjoy. This soup, with its balance of protein, vegetables, and that irresistible dumpling chew, fits the bill perfectly. It’s a testament to how delicious and satisfying Weight Watchers-friendly meals can be.
- So, are you ready to bring some Asian-inspired comfort to your table? Happy cooking!
Chinese Dumpling Soup
A light yet hearty Asian-inspired soup.
Ingredients
- 1 teaspoon vegetable oil, 5 ml
- 2 cloves garlic, minced (6 g)
- 1 tablespoon fresh ginger, grated (6 g)
- 1 medium onion, diced (110 g)
- 2 green onions, sliced (30 g)
- 2 tablespoons low-sodium soy sauce, 30 ml
- 6 cups low-sodium chicken broth, 1.4 L
- 2 medium carrots, spiralized (100 g)
- 2 cups fresh spinach leaves, 60 g
- 12 frozen dumplings, 240 g
- 1 cup sliced mushrooms, 70 g
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat. Add 1 teaspoon of vegetable oil and swirl to coat the bottom of the pot.
- Add the minced garlic and grated ginger to the pot. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the diced onion to the pot and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and slightly softened.
- Pour in the low-sodium chicken broth and add the soy sauce. Stir to combine all ingredients. Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and let the broth simmer for 5 minutes to allow the flavors to meld.
- Add the spiralized carrots and sliced mushrooms to the simmering broth. Cook for 2-3 minutes until the vegetables start to soften.
- Gently add the frozen dumplings to the pot. Be careful not to overcrowd the pot; the dumplings should have enough space to float freely. Simmer for 3-4 minutes or until the dumplings float to the surface, indicating they’re cooked through.
- Add the fresh spinach leaves and green onions to the pot and stir gently. Allow the spinach to wilt for about 1 minute. Taste the soup and adjust the seasoning with salt and pepper as needed.
- Remove the pot from heat and let it stand for 2 minutes before serving.
- Ladle the hot soup into bowls, ensuring each serving has an equal distribution of dumplings and vegetables. Garnish with sliced green onions. Serve immediately and enjoy your homemade Chinese Dumplings Soup!
Notes
4 WW points per serving.
Note: Be cautious when eating as the dumplings may be very hot inside. Let them cool slightly before consuming to avoid burns.
Nutrition
Serving: 538gCalories: 150kcalCarbohydrates: 25gProtein: 8.5gFat: 2.6gSaturated Fat: 0.8gCholesterol: 4.2mgSodium: 1086mgPotassium: 432mgFiber: 3gSugar: 4.1gCalcium: 72mgIron: 1.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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