This easy Potsticker Soup is made with frozen chicken potstickers, fresh vegetables, and nourishing bone broth for a fast, delicious dinner. The broth is light and savoury, combined with fresh vegetables and hearty dumplings. This recipe makes a cozy dinner in 30 minutes and can easily be made gluten-free.

Ingredients

• 2 teaspoons toasted sesame oil
• 6 ounces white mushrooms, sliced
• 1/2 cup scallions, whites and light green parts, diced plus greens for garnish
• 1/4 teaspoon kosher salt
• 1 small carrot, peeled and diced
• 3 clove garlic, grated or chopped
• 1 teaspoon grated ginger
• 4 cups chicken bone broth
• 1 teaspoon low-sodium soy sauce or tamari
• 20 frozen chicken potstickers, or gluten-free pot stickers
• 2 cups baby spinach, stems removed
• Chili crisp, for serving (optional)

Instructions

1. Heat a medium dutch oven or soup pot over medium high heat and add the sesame oil. Add the mushrooms, onion, carrot, and 1/4 teaspoon salt and stir to combine. Cook until the vegetables are softened, about 8 minutes. Add the garlic and ginger and stir to combine. Cook until fragrant, about 1 minute.
2. Add the bone broth and soy sauce or tamari, stir to combine and bring to a boil. Turn the heat down to low and simmer for 5 minutes, until the carrots are tender. After 5 minutes, turn the heat up to medium high and add the dumplings. Cook until the dumplings are cooked through, about 6 to 8 minutes, adding the spinach at the last minute.
3. To serve, ladle soup into bowls and garnish with green onions. Top with chili crisp, if desired.

Recipe courtesy of SkinnyTaste