Potsticker Soup

Quick and easy Potsticker Soup made with frozen chicken potstickers, fresh vegetables, and nourishing bone broth for a fast, cozy dinner.

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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 clove garlic (grated or chopped)
1 teaspoon grated ginger *optional
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.

Nutrition

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

Keyword bone broth, chicken potstickers, easy recipes, Potsticker Soup, soup, vegetables