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Easy Potsticker Soup Recipe

This Easy Potsticker Soup Recipe is the ultimate solution for busy weeknights when you crave a comforting, homemade meal without the hours of prep. By combining frozen dumplings with fresh aromatics and a nutrient-dense broth, you can enjoy a steaming bowl of savory goodness in less than 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Asian, Asian Inspired
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons toasted sesame oil
  • 6 ounces white mushrooms sliced
  • 1/2 cup scallions white and light green parts diced, plus greens for garnish
  • 1/4 teaspoon kosher salt
  • 1 small carrot peeled and diced
  • 3 cloves garlic grated or chopped
  • 1 teaspoon fresh ginger grated
  • 4 cups chicken bone broth or regular chicken broth
  • 1 teaspoon low-sodium soy sauce or tamari
  • 20 frozen chicken potstickers use gluten-free if needed
  • 2 cups baby spinach stems removed
  • Chili crisp for serving (optional)

Equipment

  • Dutch oven
  • Soup pot

Method
 

  1. Sauté the Aromatics: Heat a medium Dutch oven or soup pot over medium-high heat and add the toasted sesame oil. Add the sliced mushrooms, scallion whites, diced carrots, and salt. Stir occasionally and cook until the vegetables have softened, which should take about 8 minutes.
    2 teaspoons toasted sesame oil, 6 ounces white mushrooms, 1/2 cup scallions, 1 small carrot, 1/4 teaspoon kosher salt
  2. Add Garlic and Ginger: Stir in the grated garlic and fresh ginger. Cook for about 1 minute until the mixture becomes fragrant, being careful not to burn the garlic.
    3 cloves garlic, 1 teaspoon fresh ginger
  3. Simmer the Base: Pour in the chicken bone broth and the soy sauce (or tamari). Stir to combine and bring the liquid to a boil. Once boiling, reduce the heat to low and let it simmer for about 5 minutes, or until the carrots are tender.
    4 cups chicken bone broth, 1 teaspoon low-sodium soy sauce
  4. Cook the Potstickers: Increase the heat back to medium-high. Gently add the frozen potstickers to the pot. Cook them for 6 to 8 minutes until they are heated through and tender.
    20 frozen chicken potstickers
  5. Wilt the Spinach: During the final minute of cooking, stir in the baby spinach until it is just wilted.
    2 cups baby spinach
  6. Garnish and Serve: Ladle the soup into bowls. Top with the reserved green scallions and a drizzle of chili crisp if you prefer a bit of heat.
    1/2 cup scallions, Chili crisp

Notes

Do not overcook the potstickers; if they simmer for too long, the wrappers can become mushy and fall apart. Use fresh ginger and garlic rather than powdered versions for the most vibrant flavor.