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Easy Pot Sticker Soup

Since my husband and I have soup often, I’m always coming up with something new. I saw potstickers in the freezer and decided to feature them in Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you like. A little sesame oil goes a long way, but you can always add a bit more. —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep: 15 min. Cook: 5-1/4 hours
  • Makes
    6 servings

Ingredients

  • 1/2 pound Chinese or napa cabbage, thinly sliced
  • 2 celery ribs, thinly sliced
  • 2 medium carrots, cut into matchsticks
  • 1/3 cup thinly sliced green onions
  • 2 to 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot or 1/2 teaspoon ground ginger
  • 1/2 teaspoon sesame oil
  • 6 cups reduced-sodium chicken broth
  • 1 package (16 ounces) frozen chicken potstickers
  • Crispy chow mein noodles, optional

Directions

  • In a 4-qt. slow cooker, combine the first nine ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add potstickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow mein noodles before serving.
Nutrition Facts
1-1/3 cups: 198 calories, 6g fat (2g saturated fat), 28mg cholesterol, 1302mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 13g protein.

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Reviews

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Average Rating:
  • SUSAN
    Jan 9, 2020

    It is good and I think if made in a slow cooker it would cook the great flavor right out of it. I just made it on the stovetop and it is a very quick soup to make. No need to cook for hours in a crockpot. I also would suggest adding the sesame oil at the very end before serving.

  • llheath
    Feb 11, 2019

    I totally disagree with a prior review that said this is tasteless. My Italian background precludes me from eating anything bland or flavorless. I chose to make this on the stovetop. I sauteed the broth and veggies for a number of hours. Then I added some peas for color. For my vegetarian daughter I cooked veggie gyoza in the microwave, meat filled bygogi dumplings for rest of the clan. I then added them to each persons 's bowl of soup. This was mild, delicious, and had an authentic Asian flavor. If you are a fan of this cuisine, you should enjoy this recipe. Excellent!!

  • Debra
    Feb 3, 2019

    I disagree with the others who reviewed. I think the soup was very clever, very easy and very delicious! My slight modifications are as follows: I didn’t make it in a crockpot because I started too late in the day. So it didn’t take that long to cook the vegetables with the broth boiling. I let them cook a bit firmer than el dente. The two boxes of (9.5 ounces each) frozen chicken potstickers I used had 4 total packets of “Lime Ponzu” sauce (each the size of take-out soy and mustard sauce packets). I put 2 of the 4 in the soup. And when I tasted it, I ended up adding about a 1/2 teaspoon of soy sauce to my bowl. I loved it!

  • justmbeth
    Jan 7, 2019

    I was not a fan. The soup was flavorless but with a pungent undertone. In fairness, my husband thought it was ok.

  • Anne
    Dec 10, 2018

    I made this soup just like the recipe says, and it was very bland, no taste, not even with the chicken broth in it. It was almost like the ingredients cancelled each other out. Not likely to make again :(

  • nmblades
    Sep 28, 2018

    Question: Cook for 5-6 hours? Won't the vegetables be mush?