Description
This comforting Potsticker Soup blends tender chicken potstickers with a flavorful broth infused with toasted sesame oil, mushrooms, garlic, and ginger. Enhanced by fresh vegetables like scallions, carrots, and baby spinach, this quick and nourishing soup is perfect for a cozy meal in just 30 minutes.
Ingredients
Scale
Sautéed Vegetables
- 2 teaspoons toasted sesame oil
- 6 ounces white mushrooms, sliced
- ½ cup scallions (whites and light green parts, diced plus greens for garnish)
- ¼ teaspoon kosher salt
- 1 small carrot, peeled and diced
- 3 cloves garlic, grated or chopped
- 1 teaspoon grated ginger
Soup Base & Add-ins
- 4 cups chicken bone broth
- 1 teaspoon low sodium soy sauce or tamari
- 20 frozen chicken potstickers (or gluten-free potstickers such as Feel Good Foods)
- 2 cups baby spinach, stems removed
Optional Garnish
- Chili crisp (for serving)
Instructions
- Prepare the Base: Heat a medium Dutch oven or soup pot over medium-high heat and add the toasted sesame oil. Sauté the sliced mushrooms, diced scallion whites and light greens, diced carrot, and kosher salt together, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add Aromatics: Stir in the grated garlic and ginger and cook for approximately 1 minute until fragrant, making sure they are well incorporated with the softened vegetables.
- Simmer the Broth: Pour in the chicken bone broth and add the low sodium soy sauce or tamari. Stir to combine and bring the mixture to a boil. Then reduce the heat to low and let it simmer gently for 5 minutes, allowing the carrot to become tender.
- Cook the Potstickers: Increase the heat back to medium-high and carefully add the frozen chicken potstickers. Cook for 6 to 8 minutes until the dumplings are fully cooked through, stirring occasionally to prevent sticking.
- Add Spinach and Serve: Just before the potstickers finish cooking, add the baby spinach and stir to wilt it. Ladle the soup into bowls and garnish with the scallion greens. Serve with a drizzle of chili crisp if desired for a spicy kick.
Notes
- Use gluten-free potstickers to make this recipe gluten-free.
- Adjust the chili crisp amount to control spiciness or omit for a milder flavor.
- Feel free to substitute baby spinach with bok choy or kale for a different leafy green.
- To add extra protein, consider adding a soft-boiled egg or shredded chicken.
- Chicken bone broth adds depth, but vegetable broth can be used for a lighter or vegetarian variation (omit potstickers if vegetarian).
