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Potsticker Soup Recipe

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4.2 from 6 reviews

A comforting and flavorful potsticker soup featuring tender chicken dumplings, sautéed vegetables, and a savory chicken bone broth, garnished with fresh scallions and optional chili crisp for a spicy kick. Perfect for a quick and satisfying meal in just 30 minutes.

Ingredients

Sautéed Vegetables

  • 2 teaspoons toasted sesame oil
  • 6 ounces white mushrooms, sliced
  • ½ cup scallions (whites and light green parts diced, greens for garnish)
  • ¼ teaspoon kosher salt
  • 1 small carrot, peeled and diced
  • 3 cloves garlic, grated or chopped
  • 1 teaspoon grated ginger

Broth and Soup

  • 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, optional)

Instructions

  1. Sauté Vegetables: Heat a medium Dutch oven or soup pot over medium-high heat. Add the toasted sesame oil. Then add the sliced mushrooms, diced scallion whites and light green parts, diced carrot, and ¼ teaspoon kosher salt. Stir to combine and cook the vegetables until softened, about 8 minutes. Add the grated garlic and ginger, stir again, and cook for about 1 minute until fragrant.
  2. Simmer 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. Once boiling, reduce the heat to low and let the soup simmer gently for 5 minutes, allowing the carrots to become tender.
  3. Add Potstickers and Spinach: After the simmering, increase the heat to medium-high and add the frozen chicken potstickers to the soup. Cook the potstickers until they are fully cooked through and heated, approximately 6 to 8 minutes. Add the baby spinach during the last minute of cooking to wilt it slightly.
  4. Serve: Ladle the hot soup into bowls, garnish with the reserved green parts of the scallions, and top with chili crisp if desired for added spice and texture. Serve immediately.

Notes

  • Use gluten-free potstickers to make this recipe gluten-free.
  • Grating the ginger fresh enhances the flavor, but ground ginger can be used as a substitute if needed.
  • Adjust the chili crisp amount to taste or omit for a milder soup.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Chicken bone broth adds rich depth, but vegetable broth can be substituted for a vegetarian version with tofu potstickers.

Find it online: https://cookedbygrace.com/potsticker-soup-recipe/