This easy Potsticker Soup is made with frozen chicken potstickers, fresh vegetables, and nourishing bone broth for a fast, delicious dinner. The broth is light and savoury, combined with fresh vegetables and hearty dumplings. This recipe makes a cozy dinner in 30 minutes and can easily be made gluten-free.
Ingredients
- 2 teaspoons toasted sesame oil
- 6 ounces white mushrooms, sliced
- 1/2 cup scallions, whites and light green parts, diced plus greens for garnish
- 1/4 teaspoon kosher salt
- 1 small carrot, peeled and diced
- 3 clove 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, or gluten-free pot stickers
- 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 1/4 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.
Recipe courtesy of SkinnyTaste
|
