Description
This easy Potsticker Soup is made with frozen chicken dumplings, fresh veggies, and bone broth. Ready in 30 minutes, it’s light, cozy, and family-approved!
Equipment
medium pot
Ingredients
2teaspoonstoasted sesame oil
6ounceswhite mushrooms, sliced
½cupscallions, whites and light green parts, diced plus greens for garnish
¼teaspoonkosher salt
1small carrot, peeled and diced
3clovegarlic, grated or chopped
1teaspoongrated ginger*
4cupschicken bone broth
1teaspoonlow sodium soy sauce or tamari
20frozen chicken potstickers, or gluten-free pot stickers such as Feel Good Foods
2cupsbaby 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.
Last Step:
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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.
Variations & Substitutions
- Potstickers: I used frozen chicken potstickers, but pork, shrimp, or veggie potstickers (or gyoza) will all work.
- Broth: Bone broth adds extra protein and richness, but regular chicken or vegetable broth is fine.
- Vegetables: Swap in whatever you have—shiitake mushrooms, bok choy, kale, napa cabbage, or snow peas are all great options.
- Spice it up: Stir in chili crisp, sriracha, or a drizzle of sesame oil for a spicy kick.
- Vegetarian: Use veggie potstickers and vegetable broth.
- Gluten-free: For a gluten-free version, use gluten-free potstickers, swap soy sauce for tamari, and be sure your broth is labeled gluten-free.
- Boost the protein: Add shredded chicken, cubed tofu, shrimp, or a jammy egg to make the soup even more filling.
Nutrition
Serving: 5potstickers 1 cup broth, Calories: 240kcal, Carbohydrates: 29g, Protein: 19g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 851mg, Fiber: 2.5g, Sugar: 5g
