Potsticker Soup Recipe: Delicious 25-Minute Comfort Meal

Scale

8–10 frozen chicken or veggie potstickers

6 cups low-sodium chicken broth

1 tablespoon sesame oil

3 garlic cloves, minced

1 teaspoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 cup mushrooms, sliced

2 cups baby spinach

2 green onions, chopped

Optional: chili flakes, sesame seeds, lime wedges

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1. Heat sesame oil in a pot over medium heat. Add garlic and ginger; cook until fragrant.

2. Pour in chicken broth, soy sauce, and rice vinegar. Bring to a gentle simmer.

3. Add potstickers directly into broth and simmer for 6–8 minutes.

4. Add mushrooms and spinach, cooking until tender.

5. Top with green onions, sesame seeds, and chili flakes before serving.

Use frozen potstickers straight from the freezer, no need to thaw.

For extra spice, drizzle chili oil or add sriracha before serving.

Store leftovers in the refrigerator for up to 3 days; reheat gently.