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Potsticker Soup

Potsticker Soup

5 from 35 votes
Quick and easy Potsticker Soup made with frozen chicken potstickers, fresh vegetables, and nourishing bone broth for a fast, cozy dinner in under 30 minutes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Course: Dinner, Lunch
Cuisine: Asian

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.

Notes

*I love ginger but my husband doesn’t, so I usually add more grated ginger at the end to my bowl.
If the potstickers come with a dipping sauce, you can toss the sauce.

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.

Nutrition

Serving: 5potstickers 1 cup broth, Calories: 240kcal, Carbohydrates: 29g, Protein: 19g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 851mg, Fiber: 2.5g, Sugar: 5g
- WW Points: 6