Potsticker Soup

Quick and easy Potsticker Soup made with frozen chicken potstickers, fresh vegetables, and nourishing bone broth for a fast, cozy dinner in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4 people

Calories 240 kcal

Equipment

1 Medium pot

Ingredients

Main Ingredients

2 teaspoons toasted sesame oil
6 ounces white mushrooms sliced
0.5 cup scallions diced whites and light greens
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 frozen chicken potstickers
2 cups baby spinach stems removed
Chili crisp optional, for serving

Instructions

Warm a medium pot over medium heat and add sesame oil to coat the bottom.
Add sliced mushrooms and cook for 4-5 minutes until soft.
Stir in scallions, kosher salt, and carrot. Cook for another 3-4 minutes until veggies are tender.
Add grated garlic and ginger. Stir and cook 1 minute until fragrant.
Pour in chicken bone broth and soy sauce. Bring to boil then lower heat and simmer 10 minutes.
Add frozen chicken potstickers and cook for 6 to 8 minutes until heated through.
Stir in spinach to wilt. Taste and adjust seasoning. Serve with green onions and optional chili crisp.

Notes

Use gluten-free potstickers and broth as needed. Store leftovers in airtight containers for 3 to 4 days or freeze for longer storage. Reheat gently with a splash of broth if needed.