Chicken and Vegetable Potsticker Soup
A chicken broth filled with Chicken and Vegetable Potstickers and vegetables.
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.
Nutrition
Calories: 376kcal
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