Quick Pot Sticker Soup

Quick Pot Sticker Soup

22
SLOcook 5

"This quick and delicious soup whips up really quick. I add some egg rolls to round out the meal."
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Ingredients

40 m servings 169 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1385 mg
  • 55%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
  2. Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.

Reviews

22
  1. 29 Ratings

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Most helpful positive review

My girlfriends and I hold a monthly cooking club in which we rotate the hosting. This was my month and I decided to go with an asian-themed dinner. I used this soup as my entree -- what a hit! I...

Most helpful critical review

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 mushroo...

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 mushroo...

My girlfriends and I hold a monthly cooking club in which we rotate the hosting. This was my month and I decided to go with an asian-themed dinner. I used this soup as my entree -- what a hit! I...

My husband and I love this recipe for a nice warm asian style soup. We use chicken and vegetable potstickers. Yum!! edited to say... We eat this often and decided to change it up a bit and added...

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 ...

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 go...

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

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!

This was really good. I used what I had on hand to make 1/4th the recipe. I had to use a 14 oz can of vegetable broth plus a 14 oz can of beef broth and it still turned out great. I substituted ...

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 t...