Description
This comforting Potsticker Soup combines tender chicken potstickers with vibrant vegetables and flavorful broth for a warm, satisfying meal. Perfect as a quick weeknight dinner, it features sautéed mushrooms, carrot, scallions, and spinach simmered in rich chicken bone broth, accented with toasted sesame oil and ginger for an aromatic touch.
Ingredients
Scale
Soup Base
- 2 teaspoons toasted sesame oil
- 6 ounces white mushrooms, sliced
- ½ cup scallions (whites and light green parts, diced, greens reserved for garnish)
- ¼ 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
- 2 cups baby spinach, stems removed
Potstickers
- 20 frozen chicken potstickers (or gluten-free potstickers such as Feel Good Foods)
For Serving
- Chili crisp (optional)
- Scallion greens for garnish
Instructions
- Prepare the Vegetables: Heat a medium Dutch oven or soup pot over medium-high heat and add the toasted sesame oil. Add the sliced mushrooms, diced scallions (whites and light green parts), diced carrot, and ¼ teaspoon kosher salt. Stir to combine and cook until the vegetables are softened and fragrant, about 8 minutes.
- Add Aromatics: Stir in the grated garlic and ginger, cooking for about 1 minute until aromatic. This step enhances the depth of flavor in the soup.
- Add Broth and Simmer: Pour in the chicken bone broth and add the low sodium soy sauce or tamari. Stir well and bring the soup to a boil. Once boiling, reduce heat to low and simmer gently for 5 minutes until the carrots are tender.
- Cook the Potstickers and Spinach: Turn the heat back to medium-high and add the frozen potstickers to the simmering soup. Cook uncovered for 6 to 8 minutes, stirring occasionally, until the potstickers are cooked through and starting to float. In the final minute, add the baby spinach to the pot and stir until just wilted.
- Serve the Soup: Ladle the soup into individual bowls. Garnish with the reserved scallion greens and, if desired, a spoonful of chili crisp for a spicy kick. Serve hot and enjoy the comforting flavors.
Notes
- For a vegetarian version, substitute chicken bone broth and potstickers with vegetable broth and vegetarian dumplings.
- Using frozen potstickers reduces prep time and adds convenience.
- Adjust soy sauce to taste for saltiness, especially if using salted broth.
- Chili crisp adds heat and texture but is optional depending on your spice preference.
- If gluten is a concern, use gluten-free tamari and gluten-free dumplings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
