Potsticker Soup

Quick and easy Potsticker Soup made with frozen chicken potstickers, fresh vegetables, and nourishing bone broth.

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Prep Time 10

Cook Time 20

Total Time 30

Course dinner, lunch

Cuisine Asian

Servings servings

Calories 240 kcal

Equipment

medium pot

Ingredients

2 teaspoons toasted sesame oil
6 ounces white mushrooms sliced
0.5 cup scallions whites and light green parts, diced plus greens for garnish
0.25 teaspoon kosher salt
1 small carrot peeled and diced
3 cloves garlic grated or chopped
1 teaspoon grated ginger
4 cups chicken bone broth
1 teaspoon low sodium soy sauce or tamari
20 pieces frozen chicken potstickers or gluten-free pot stickers such as Feel Good Foods
2 cups baby spinach stems removed
Chili crisp for serving (optional)

Instructions

Heat a medium dutch oven or soup pot over medium high heat and add the sesame oil. Add the mushrooms, onion, carrot, and ¼ teaspoon salt and stir to combine. Cook until the vegetables are softened, about 8 minutes. Add the garlic and ginger and stir to combine. Cook until fragrant, about 1 minute.
Add the bone broth and soy sauce or tamari, stir to combine and bring to a boil. Turn the heat down to low and simmer for 5 minutes, until the carrots are tender. After 5 minutes, turn the heat up to medium high and add the dumplings. Cook until the dumplings are cooked through, about 6 to 8 minutes, adding the spinach at the last minute.
To serve, ladle soup into bowls and garnish with green onions. Top with chili crisp, if desired.

Notes

I love ginger but my husband doesn’t, so I usually add more grated ginger at the end to my bowl. If the potstickers come with a dipping sauce, you can toss the sauce.

Nutrition

Serving: 5potstickers 1 cup brothCalories: 240kcalCarbohydrates: 29gProtein: 19gFat: 6gSaturated Fat: 1gCholesterol: 18mgSodium: 851mgFiber: 2.5gSugar: 5g

Keyword bone broth, chicken, easy recipe, Potsticker Soup, potstickers, soup