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Chicken Noodle Soup and Pot Stickers

Being a family of two and a half, whenever I roast a chicken we always have leftovers. Usually half of the bird!

This noodle soup is a delicious way to use that chicken and bring some moisture back if it has been sat in the fridge for a day or so. You can also use a poached chicken breast if you don't have leftovers.

Half a chicken made 12 pot stickers and enough noodle soup for three of us. Its also such a cheap and store cupboard ingredient recipe.



½ Cup Bread Flour

½ Cup Plain Flour

¼ Cup Just Boiled Water

Black Sesame Seeds (Optional)

Sprinkle of Salt


2tsp Finely Diced Ginger

1tsp Finely Diced Garlic

Shredded Chicken Breast

½ Grated Carrot

Handful of Beansprouts Chopped

2tbs Light Soy Sauce

1tsp Rice Wine Vinegar

¼ tsp Chinese 5 Spice


2 Nests of Thin Egg Noodles

500ml Chicken Stock

½ Cup Frozen Peas

1½ Carrot Ribbons

2 Handfuls of Bean Sprouts

2tbs Light Soy Sauce

1tsp Rice Vinegar

1tbs grated fresh Ginger

1tsp finely diced Garlic

Sprinkle of Salt



- Firstly, sift your flour into a bowl.

- Then boil the water and add the salt until it dissolves.

- Pour the water into the flour and using your hands or a dough hook, mix until combined. (You can also add the optional sesame seeds here too)

- Once it has come together, place onto a surface and knead for 10 minutes. You want the dough to come together well and be smooth.

- Then, roll into a sausage shape and wrap in cling film. Then allow to rest for 30 minutes.

- Whilst it rests, make the filling by combining all of the ingredients in a bowl.

- Once the dough has rested, cut into 12 equal pieces.

- Then take one piece and roll out as thinly as you can. Once nice and thin, use a cutter to cut the circle shape (I use my measuring cup)

- Now, you're ready to assemble the pot stickers. You will need a small cup of water at this stage to help stick the dough together. Take one of your dough circles and place in the palm of your hand. Then add some of the filling (make sure not to add too much as it will not close) I would say a tsp would be enough.

- Using your finger, dip it into the water and run it around the edge of the pot sticker.

- Now fold and pinch the two sides together.

- Once done, place on a flat surface and push down lightly to create a flat bottom.

- Now onto the soup. Shred the chicken breast and make ribbons using the carrot.

- Into a saucepan, fry the garlic and ginger for a minute of so with a little oil.

- Now add the vegetables and the soy sauce and cook for a couple of minutes.

- Pour in your chicken stock and bring to the boil then lower to a simmer.

- Place a frying pan (with a lid) over a medium heat.

- Add a little oil to the frying pan and carefully place the pot stickers down.

- Add the noodles to the soup to cook. Different noodles take different times.

- After a couple of minutes, check the bottom of the pot stickers. They should have developed a nice brown crust. Once this happens, pour water into the pan and place the lid on. This will steam the pot stickers. It will take 4/5 minutes.

- Serve the soup and potstickers (together in one bowl if you like) and ENJOY!


Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!


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