Description
This Potsticker Soup is a vibrant, savory broth studded with tender vegetables and irresistible potstickers. It's a quick and easy recipe that's bursting with flavor and perfect for busy weeknights or cozy weekends.
Ingredients
1 tablespoon Neutral oil
1 pound Ground chicke
1 cup Chopped yellow onio
2 cloves Garlic, minced
1 tablespoon Fresh ginger, grated
8 cups Chicken broth
2 tablespoons Soy sauce
1 teaspoon Sesame oil
1 teaspoon Rice vinegar
1 cup Sliced carrots
1 cup Chopped celery
4 ounces Sliced mushrooms
1 (10-ounce) bag Fresh spinach, roughly chopped
1 pound Frozen chicken and vegetable potstickers
2 tablespoons Cornstarch mixed with 2 tablespoons cold water
Salt and freshly ground black pepper to taste
Optional garnishes: Sliced green onions, cilantro, a drizzle of sriracha or chili oil
Instructions
- Heat the neutral oil in a large pot over medium-high heat. Add the ground chicken and cook until browned, about 5-7 minutes
- Add chopped onion; sauté for 3-4 minutes. Stir in garlic and ginger; cook for another minute
- Pour in the chicken broth, soy sauce, sesame oil, and rice vinegar. Bring to a gentle boil, then simmer for 5 minutes
- Add sliced carrots, chopped celery, and sliced mushrooms. Simmer for another 5-7 minutes
- Whisk the cornstarch slurry and pour it into the soup while stirring. Let it simmer for 1-2 minutes
- Gently add the frozen potstickers; simmer for 5-8 minutes until cooked through
- Stir in the fresh spinach and cook until wilted, about 1-2 minutes
- Taste and adjust seasoning. Serve with optional garnishes
Notes
For a vegetarian version, substitute ground chicken with firm tofu and use vegetable broth.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350-400 kcal
- Sugar: 3-5 g
- Sodium: 900-1100 mg
- Fat: 15-20 g
- Saturated Fat: 4-6 g
- Unsaturated Fat: 11-14 g
- Trans Fat: 0 g
- Carbohydrates: 25-30 g
- Fiber: 3-5 g
- Protein: 25-30 g
- Cholesterol: 90-120 mg