Chicken and Vegetable Potsticker Soup
Chicken and Vegetable Potsticker Soup is one of our favorite spring meals. I start this dish by steaming some delicious Rastelli’s Chicken and Vegetable Potstickers. Of course you can use another brand of frozen potstickers, but these are my favorite prepared potstickers. Or try some of the many homemade potstickers recipes on this site. Next, I make a quick Asian-inspired broth, filled with lots of veggies. Finally, I put the potstickers in the soup and top it with tasty garnishes. We like this healthy chicken and veggie dinner for several reasons. First of all, I like that this hearty chicken and dinner can be made ahead of time. Then, I just reheat each bowl in the microwave. Secondly, I like that I can control the salt and spice in this meal, since it’s homemade. I often find restaurant versions of this soup to be too salty and too spicy. And, lastly, we all love the delicious Chinese-inspired flavors in this soup.
THE EQUIPMENT I USED FOR MY ASIAN-INSPIRED SOUP RECIPE
- A Food Steamer- I like to steam my fresh and frozen potstickers.
THE INGREDIENTS NEEDED FOR CHICKEN AND VEGETABLE POTSTICKER SOUP
- Mushrooms- I just used plain white mushrooms. But, you could use any mushrooms that you like.
- Baby Squash- I used yellow pattypan squash. You could also use zucchini.
- Carrots- Slice them thinly so they cook quickly. I like to use organic carrots because they are sweeter.
- Rice Wine Vinegar- You can find this in the Asian section or the vinegar section. You could also use white vinegar.
- Ginger- You can use fresh or powdered ginger here. I like to store some fresh ginger in my freezer in case I forget to buy some.
- Potstickers- To save time, I use the frozen potstickers from Rastelli’s. They are the best frozen potstickers we have ever tried. And they’re also better, and far more economical than, the potsticker at our local restaurants.
- Sesame Oil- You can find this either in the oil section of your market or the Asian section.
- Chicken Stock- I always use homemade stock. My recipe is on this site.
HOW I MADE MY HEALTHY SOUP
- First, I steamed my potstickers. Take care to not overcook your potstickers.
- Then, I made the soup.
- Finally, I added the potstickers to the soup and topped it with the garnishes and served it.
If you like potstickers you need to try this warm and comforting, Chicken and Vegetable Potsticker Soup.
Chicken and Vegetable Potsticker Soup
Ingredients
For the Potstickers:
- 24 Rastelli's Chicken and Vegetable Potstickers or other frozen potstickers
For the Chicken Soup:
- 2 tbsp. unsalted butter
- 8 ounces mushrooms, thinly sliced
- 6 cups chicken stock
- 1 tbsp. each rice wine vinegar and light soy sauce
- ¼ tsp. each red pepper flakes, sugar, ground ginger
- 1 cup each quartered baby squash and thinly sliced carrots
For the Garnishes:
- ¼ cup sliced scallions
- ¼ cup sliced fresno peppers
- ¼ cup cilantro leaves
Instructions
- Begin by cooking your potstickers according to the package directions.
- Meanwhile, in a Dutch oven, heat the butter and cook the mushrooms until they're brown. Then add the rest of the soup ingredients and simmer for 10 minutes.
- Drain the potsticker and serve in the soup. Top each bowl with the garnishes.
