Spinach Dumplings in Chicken Noodle Soup

4.89 from 9 votes

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 With the temperatures dipping down below zero the last few days, what could be better to warm your soul then a big bowl of homemade chicken noodle soup?   Too much work you might say?  Well let me show you how to take some shortcuts which make less work but still gives you big flavor.

A bowl of chicken noodle soup

What is this?

With 6 boys, 2 full time working dads, and a not so smart English bulldog, who has the luxury of taking hours to prepare dinner?   If a shortcut can be taken in the kitchen, trust me, I will find it and I will take it.

My mom used to make chicken soup for me when I was growing up.  She would roast her chicken in the oven and then use the carcass to make her own stock.  Now I say, when you have the time, absolutely.  But when you don’t, why not pick up a pre roasted chicken from your local supermarket?  It will save you hours.  What about the stock?  If you don’t have the time, take advantage of some of the high quality “boxed” or “canned” stocks on the market.

You can always add your own personal touches to the soup.  I spice up my “boxed” chicken stock by adding onions, fresh carrots and celery, garlic, rosemary, thyme, basil and white wine.   This transforms an ordinary stock into something very special.   To even take it to another level, we also decided to take some of the Bacon Spinach Balls out of the freezer and add them to the soup as well. These proved to be a great addition.  I hope that you put your own mark on this soup and call it  your own.

Spinach Dumplings in Chicken Noodle Soup

4.89 from 9 votes
A Platter Talk Exclusive
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Yield: 8 servings


  • 1 roasted Chicken, shredded
  • 3 quarts chicken stock
  • 1 chopped onion
  • 3 carrots chopped
  • 2 stalks celery chopped
  • 2 cups white wine
  • 2 to 3 cloves crushed garlic
  • juice from half a lemon
  • 3 Tbs olive oil
  • dried rosemary to taste
  • dried thyme to taste
  • dried basil to taste
  • salt and pepper to taste
  • egg noodles


  • In stock pot, over medium heat, add olive oil and chopped onions. Cook until onions have softened and become translucent.
  • Add carrots, celery and garlic. Cook until vegetables start to soften.
  • Pour chicken stock into the stock pot and add white wine.
  • Stir in rosemary, thyme, basil, salt and pepper.
  • Add the juice from half a lemon.
  • Add shredded chicken.
  • Cover and simmer until vegetables are cooked.
  • Cook egg noodles according to packaging drain and add to soup
  • For the Spinach Dumplings option, find that recipe on Platter Talk.


Calories: 653kcal, Carbohydrates: 57g, Protein: 47g, Fat: 20g, Saturated Fat: 5g, Cholesterol: 147mg, Sodium: 673mg, Potassium: 944mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3960IU, Vitamin C: 4mg, Calcium: 66mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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4.89 from 9 votes (1 rating without comment)

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  1. My husband works outside a good portion of the day, and temperatures have dipped again here to high 30s, low 40s. This would be nice to have ready for him when he gets home. I like the idea of sprucing up a stock too, instead of making it from scratch when time will not permit.

  2. It looks good, especially on a cold rainy day! Never heard of spinach dumplings before, but I bet its chalked full of nutrients!

    1. I had never heard of spinach dumplings before either, but I’ve gotta tell you, they worked well with this soup!

  3. I love chicken soup-whether there are noodles in there or not! It definitely makes me feel a whole lot better when when I have a cold–psychological? who knows-it works!! This sounds like a nice variation on how I make it when I have time! I will sometimes just throw some chicken thighs in and a couple of bullion cubes-just remember to take the bones out before you eat it!

  4. Today in Michigan it is 50 with a cold, dreary rain. Needless to say this would be perfect on a day like today. I love how hearty it is.

    1. Not much better here in Wisconsin, for the same reason this would be a good choice for today!

    1. Thank you for your comments. I love chicken noodle soup too. I hope that you try my recipe. If you do, let me know what you think.

  5. Love these guest posts by you, Scott! Smashing ideas to boost the flavor of pre-made stock when in a time pinch (love the wine tip!) as well as the addition of those Bacon Spinach Balls! YUM.

    1. Thanks Stacy. I love writing the posts for the blog. It is so much fun to be able to share ideas and recipes. I hope that you try this one. If you do, let me know what you think.

  6. I haven’t made chicken noodle soup in ages. And it’s certainly the weather for it! Love the idea of spinach dumplings – they sound like such a wonderful addition. Good stuff – thanks.

  7. What an awesome and quick way to jazz up boxed stock – love the addition of white wine in this soup recipe! Funny, I made chicken soup last night too – but I think I would exchange it for a bowl of yours – specially with the thawed out Bacon Spinach Balls!

    1. Shashi, the white wine is an easy way to add another layer to the soup. I have been adding wine to soup for a few years now and everyone always asks what my secret is. Now I am sharing it with you. Enjoy!

  8. Same with us DAN! If we can find a short cut in the kitchen when making dinner- we ‘ll do it too!
    Love your mom’s recipe! Delish!!

    1. Hope you try this recipe. Quick and easy is the way to go. Don’t forget to share this recipe with your friends.