Reviewed: Apr. 6, 2012

Good and easy as pie. My husband and I eat lots of soups and this is a winner.

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Reviewed: Feb. 15, 2012

This recipe was delicious, most people who gave it negative reviews changed it so much they were hardly making the same recipe anymore! Also, if you do not use sesame oil (which I love and was the main reason I made this recipe) I doubt it would come out very good.

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learntosink

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Boulder, Colorado, USA

Reviewed: Jan. 24, 2011

Great starting recipe. I added some crushed red peppers, ginger, and a little soy sauce. A little bland on its own though.

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ydospahr

Reviewed: Apr. 20, 2010

Added about a tsp of crushed red pepper flakes to the onions while they sautéed. Turned out nice and spicy.

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RavenRing

Cooking Level: Intermediate

Reviewed: Jan. 31, 2010

Not impressed, but may try again some day.

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Tiina

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Cooking Level: Intermediate

Reviewed: Jan. 22, 2010

this was enjoyed by all, I couldn't find a frozen strifry mix that looked good so I substituted out for fresh veges and added to the chicken broth for about 20 minutes before adding the pot stickers. Also added ginger to the onion & garlic.

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paulisgirl

Reviewed: Dec. 17, 2009

Great soup for a quick meal! I saute fresh ginger along with the garlic and onion, and added some fish sauce to the broth. Love it!

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NLaura73

Cooking Level: Intermediate

Reviewed: Nov. 30, 2009

this was a good base recipe, but i added some more flavor by sauteing some fresh mushrooms with the garlic and onions, and used fresh stir fry vegetables instead of frozen (Trader Joe's has a good fresh mix) I also added a 1/3 of a bullion cube to the broth for more flavor. Also, I through the green onions in last so they'd retain their color. I served in deep bowls, and doused with a little soy sauce for extra asian flare, and it was fabulous!

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Eboni Ife

Reviewed: Sep. 1, 2009

I found this recipe while searching for something to do with a bag of chicken/veggie potstickers that had gotten stuck together on the ride home in the car and refrozen - and used it to unstick them. While the broth of this soup is a little bland for my taste, I so much appreciate the quick idea and base for a fun and tasty soup. You can add anything you want to it, use up leftover veggies in the fridge. This soup is truly ready in 15 minutes max, even if you screw around with the flavoring for a bit. I added a splash of oyster sauce, crushed red pepper and green onion, and mushrooms, carrots, water chestnuts and pea pods in place of frozen vegetables. Great idea - thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Apr. 20, 2009

I found this very bland so I added 1/2 tsp fresh ground ginger and 2 tbsp soya sauce. I didn't have a pkge of frozen vegies so I used 1 can whole baby corn cut into pieces, 1 can sliced mushrooms, 1 can slivered bamboo shoots, and 1 can sliced water chesnuts. It makes a big dutch oven-sized pot, so if you plan on leftovers I would suggest doubling the amount of potstickers.

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