When the temperature starts dipping well below zero and you have exhausted all of your favorite soups, Potsticker Soup is a great soup to try.
The soup has simple ingredients and is easy to prepare. The sautéed garlic and mushrooms give the soup a great earthy flavor base and I like to load it with veggies like carrots, snow peas and kale. The potstickers make the soup hearty and you can use chicken or vegetable potstickers. I like to garnish the soup with hard-boiled eggs which packs the soup with protein and makes it even more hearty.
I like to add the potstickers to the soup as I serve it. If you have leftover soup, store the potstickers separately because the potstickers will soak up all of the broth.
- 2 TB Butter
- 1 tsp Sesame Oil
- 3 cloves garlic (thinly sliced)
- 1 cup Mushrooms
- 1 cup Carrots
- 1 cup Snow Peas (thinly sliced)
- 1 tsp Salt
- 1 tsp Onion Powder
- 2 (multiReplace" id="43" data-gr-id="43">32 ounce boxes) Chicken Broth
- 2 tsp Soy Sauce
- 1 cup Chopped Kale or Spinach
- 2 (multiReplace" id="39" data-gr-id="39">13 ounce packages) Frozen Potstickers (Chicken or Vegetable)
- Green onion and Hard-Boiled Eggs for Garnish
- Sauté garlic, mushrooms, carrots and snow peas in butter and sesame oil over medium heat. Once mushrooms are soft, add salt, onion powder, chicken broth and soy sauce.
- Bring to a boil. Add potstickers. Cook for 6 minutes and then add kale.
- Garnish each dish with green onion and eggs.
- Remove potstickers from liquid when storing.