This easy Potsticker Soup is made with frozen chicken potstickers, fresh vegetables, and nourishing bone broth for a fast, cozy dinner in under 30 minutes.
Potsticker Soup
When I’m craving comfort food but don’t have time for a complicated meal, I usually make soup, and this new Potsticker Soup was an instant hit with my family. It’s a quick way to enjoy the flavors of homemade dumplings without the effort of folding them from scratch. Made with frozen chicken potstickers, fresh
veggies, and bone broth, you can have a steaming, flavorful bowl on the table in under 30 minutes.
Why This Recipe Works
I first tested this soup out with my family and everyone went back for seconds! The light, savory broth, easy-to-swap vegetables, and hearty dumplings make it a comforting dinner you’ll want to put on repeat.
- Extra Protein Boost: Bone broth is an easy way to boost the protein content in soup.
- Simple: Frozen dumplings are a great shortcut, and if you buy your mushrooms presliced, that’s one less vegetable you need to prep!
- Dietary Restrictions: I actually made these gluten-free using these Feel Good Foods potstickers that taste great!
If you’re looking for more fast and easy meals, check out my cookbook, Skinnytaste Fast and Slow, or my Under 30 Minutes recipe collection.
Ingredients You’ll Need
Here are the ingredients for this frozen potsticker soup. See the recipe card below for the exact measurements.
- Toasted Sesame Oil for a rich, nutty flavor
- Vegetables: White mushrooms, carrots, and baby spinach for fiber, vitamins, and minerals
- Aromatics: Scallions, garlic, and fresh ginger. My husband isn’t a fan of ginger, so I usually add more to my bowl before eating.
- Chicken Bone Broth offers much more protein than regular broth, but feel free to use it if that’s what you have.
- Low-Sodium Soy Sauce for umami flavor. Use tamari to keep it gluten- free.
- Potstickers are a type of Chinese dumpling filled with meat and vegetables. These Feel Good Foods potstickers are my favorite gluten-free option, but you can use any brand.
- Chili Crisp is optional, but it adds a nice kick if you like a spicy dumpling soup.
How to Make Potsticker Soup
The potstickers cook directly in the broth–no need to thaw or pre-cook them. Just be careful not to overcook, as they can fall apart if simmered too long. See the recipe card at the bottom for printable instructions.
- Sauté the mushrooms, onions, and carrot in sesame oil over medium- high heat. Once they’re soft, add the garlic and ginger.
- Simmer: Pour in the broth and soy sauce, then bring to a boil. Reduce the heat to low and simmer until the carrots are tender.
- Cook the dumplings: Increase the heat to medium-high and add the potstickers. At the last minute, stir in the spinach.
- Serve the soup topped with the green parts of the scallions and chili crisp.
Variations & Substitutions
- Potstickers: I used frozen chicken potstickers, but pork, shrimp, or veggie potstickers (or gyoza) will all work.
- Broth: Bone broth provides extra protein and richness, but regular chicken or vegetable broth works just fine.
- Vegetables: Swap in whatever you have—shiitake mushrooms, bok choy, kale, napa cabbage, or snow peas are all great options.
- Spice it up: Stir in chili crisp, sriracha, or a drizzle of sesame oil for a spicy kick.
- Vegetarian: Substitute veggie potstickers and vegetable broth.
- Gluten-Free Soup: Use gluten-free potstickers, replace soy sauce with tamari, and be sure your broth is labeled gluten-free.
- Boost the protein: Add shredded chicken, cubed tofu, shrimp, or a jammy egg to make the soup even more filling.
Serving Suggestions
Below are some ideas for what goes well with potsticker soup.
Make It a Main
Add a side dish to complete your meal.
Stir-Fries
For the full Chinese takeout experience at home, make a stir-fry.
Proteins
Serve potsticker soup with one of the proteins listed below for a satisfying dinner.
Storage
- Refrigerate leftovers for up to 4 days.
- Freeze soup for up to 3 months. I like to freeze soup in souper cubes and pop them out to heat up for quick meals. Small 2-cup glass containers also work. Just make sure to leave a little space at the top so there’s room for the liquid to expand when frozen.
- Reheat: Thaw the soup in the fridge overnight, then reheat in the microwave or on the stove over medium heat.
More Asian Soup Recipes You’ll Love
For more dinner ideas, check out these five delicious Asian soup recipes to inspire your next meal!
- Easy Wonton Soup
- Asian Beef Zoodle Soup
- Short Rib Soup
- Quick Shrimp Pho with Vegetables
- Slow Cooker Ramen
Potsticker Soup
Equipment
- medium pot
Ingredients
- 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 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 such as Feel Good Foods
- 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 ¼ 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.
Last Step:
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Variations & Substitutions
- Potstickers: I used frozen chicken potstickers, but pork, shrimp, or veggie potstickers (or gyoza) will all work.
- Broth: Bone broth adds extra protein and richness, but regular chicken or vegetable broth is fine.
- Vegetables: Swap in whatever you have—shiitake mushrooms, bok choy, kale, napa cabbage, or snow peas are all great options.
- Spice it up: Stir in chili crisp, sriracha, or a drizzle of sesame oil for a spicy kick.
- Vegetarian: Use veggie potstickers and vegetable broth.
- Gluten-free: For a gluten-free version, use gluten-free potstickers, swap soy sauce for tamari, and be sure your broth is labeled gluten-free.
- Boost the protein: Add shredded chicken, cubed tofu, shrimp, or a jammy egg to make the soup even more filling.
Super easy and so yum! I’m going to bring it into a regular rotation at our house.
I made this with Swanson Ramon Broth (chicken) and also added teriyaki sauce along with the the soy sauce and it was delicious!!
Delicious! I used matchstick carrots that I had in my fridge and they were perfect in this recipe. I had a big bag of veggie potstickers in my freezer from Sam’s and I’ll probably make this soup weekly at least till they’re gone.
Fantastic. My 5 year old daughter is obsessed. Wants it every week. Tastes healthy and chill, but not overly filling.
Very good.
Nice quick soup Had an old bag of potstickers in the freezer,threw it together with some frozen mixed vegetables and some pho soup base and fresh ginger and garlic it was great
Love this recipe – so simple but taste like take out!! A favorite for my husband and I. Quick question: if I wanted to add tofu – would I add it with the veggies and stir fry or later
Quick meal. Awesome combination. Very tasteful
Probably an awesome soup as I haven’t found a recipe I dislike, but is 2.5 grams of fiber really a “High Fiber” meal??
Excellent soup.
Clean taste. All my favorite things! No chili crisp for me but many like it. Most time intensive thing was stemming the spinach. 4th time I have made it. Lung Lung is my favorite potsticker but I found they are two large.bought a bag of smaller ones and it is perfect. A staple dish.
Easy to make and filling!
Delicious, easy to make and my family loved it!!
It was a simple meal yet full of nutrients and flavors. This soup will definitely become a staple meal in my house!
Flavorful broth base and very easy. I added chopped bok choy and leftover roast chicken. The whole family liked it. (Some preferred to add siracha)
Luv this recipe – quick and easy. My husband luvs it too!
This soup is absolutely delicious
This was simple and really tasty! I ended up making this mostly as written but with dried woodear mushrooms I had from the Asian grocery only because I didn’t want to go to the store and had everything else. The flavor was great and we really enjoyed this. Definitely recommend.
Wow! This was so simple to make and delicious!
Easy to make, and delights the tongue. I hah never heard of Chile Crisp but it’s part of my spice kit now.
Added shiitake mushrooms, Sui Choy, and Oyster sauce….was super quick and very delicious!
Very easy and good! I do think a crunchy element would take this up a notch like parmesan crisps or croutons.
This is so easy and the taste is delicious. I made it for dinner for just me and have been having leftovers for lunch this week and it holds up well. 5+ stars!
So happy you are enjoying the soup!
Love this recipe! Soooo good and easy to make!
Fast, easy and so delicious-double it!!
My family really enjoyed this potsticker soup. Take it easy on the chili crisp, it’s delicious but so SPICY!
Excellent very yummy.
Fabulous recipe! Made it as written with Trader Joe’s Chicken Gyoza frozen potstickers.
Amazing flavor and so easy! Prepped exactly as written an added chili crisp and a little bit of sesame oil to the top. Favorite lunch meal prep I’ve had in a while 🙂
Absolutely delicious! We have your ramen recipe with the 5-spice pork in regular rotation, and my family wants this recipe added too! The broth was so tasty! Thanks so much!
Glad you enjoyed it Kelly!
Yummy! Easy to prepare for a weeknight dinner, tasty and filling with the potstickers. Best of all, low calorie.
This was absolutely amazing. Super flavorful. It will be on regular rotation at our house, for sure!
Made this with Trader Joes Thai Vegetable Gyoza and kale instead of spinach. Perfect for my head cold on a crisp fall day. I accidentally went a tad heavy with the chili crisp, but it helped my sinuses! Very adaptable to what you have on hand, definitely a keeper.
Glad you enjoyed it! Hope you feel better soon!
Make This ASAP!
Gina never misses a beat. This soup was amazing. I made it exactly as published as I do with all skinnytaste recipes. Do not sleep on this, it’s delicious.
(I used pork and vegetable potstickers)
Thanks Amy! Glad you enjoyed it!
This was seriously delicious. We made a double batch for leftovers and we finished the whole thing. Perfect for cold fall or winter days. We added bok choy and I think that really added a lot. We used regular chicken broth and I didn’t think it missed a beat. One of my favorites!
Thanks Courtney!
Chef’s kiss! The broth was so flavorful, thank you!
Awesome!!
Amazing! Made this exactly as the recipe suggested. The entire family loved it. Super flavorful. This is perfect for a cozy autumn meal! Thank you!
This soup was so easy to make, it was light but filling. I kept to the recipe and it was perfect ! I have enjoying your recipes for years !
Thank You !
Thanks Kathy!
Awesome!!!
So yummy, simple and healthy!!
Thanks Sue!
I made this for lunch today – it was delicious! Fresh tasting and easy to make – the frozen dumplings and pre sliced mushrooms really cut down on prep time. I will definitely add this into rotation, especially now we are in “soup season”
So glad you loved it!
This was delicious and satisfied my constant craving for Ramen! The broth was perfect and I loved how easy it was to drop in some dumplings! 10/10 recommend especially if your a busy mom of littles! Added in some siracha cause we like it spicy. YUM
Great!!
What is a “jammy egg”?
It’s a soft-boiled egg but the yolk isn’t runny. Cook them for 6-7 minutes. Before making the recipe, try cooking two to see which you prefer. Pull one out at 6 minutes and put in ice water, then take the other out at 7 minutes and do the same (easier to peel after placing in an ice bath for a minute or so). Google jammy eggs to see a picture (I couldn’t attach one here).🙂
A jammy egg is a type of soft-boiled egg with a firm, opaque white and a thick, creamy, spreadable yolk. The texture is a “sweet spot” between a runny soft-boiled egg and a hard-boiled egg. They are often used to top toast, salads, noodle bowls, and ramen.
I just made some beef bone broth today! I can’t wait to try this, Gina! Also, I can’t wait for your new Protein cookbook to come out- I pre-ordered and look forward to seeing amazing recipes in there. I can’t live without all of my Skinnytaste cookbooks- they go to campgrounds and hotels with me! Have a great day, and when I make this, I will rate it, but I am sure it’s another 5 star recipe!
Thanks Ree!
I don’t like mushrooms. What could I substitute that I would have on hand? (I don’t have bok choy or snow peas unless I’m recipe planning)
Any veggies!