This easy Potsticker Soup is made with frozen chicken potstickers, fresh vegetables, and nourishing bone broth for a fast, cozy dinner in under 30 minutes.
Potsticker Soup
When I’m craving comfort food but don’t have time for a complicated meal, I usually make soup, and this new Potsticker Soup was an instant hit with my family. It’s a quick way to enjoy the flavors of homemade dumplings without the effort of folding them from scratch. Made with frozen chicken potstickers, fresh
veggies, and bone broth, you can have a steaming, flavorful bowl on the table in under 30 minutes.
Why This Recipe Works
I first tested this soup out with my family and everyone went back for seconds! The light, savory broth, easy-to-swap vegetables, and hearty dumplings make it a comforting dinner you’ll want to put on repeat.
- Extra Protein Boost: Bone broth is an easy way to boost the protein content in soup.
- Simple: Frozen dumplings are a great shortcut, and if you buy your mushrooms presliced, that’s one less vegetable you need to prep!
- Dietary Restrictions: I actually made these gluten-free using these Feel Good Foods potstickers that taste great!
If you’re looking for more fast and easy meals, check out my cookbook, Skinnytaste Fast and Slow, or my Under 30 Minutes recipe collection.
Ingredients You’ll Need
Here are the ingredients for this frozen potsticker soup. See the recipe card below for the exact measurements.
- Toasted Sesame Oil for a rich, nutty flavor
- Vegetables: White mushrooms, carrots, and baby spinach for fiber, vitamins, and minerals
- Aromatics: Scallions, garlic, and fresh ginger. My husband isn’t a fan of ginger, so I usually add more to my bowl before eating.
- Chicken Bone Broth offers much more protein than regular broth, but feel free to use it if that’s what you have.
- Low-Sodium Soy Sauce for umami flavor. Use tamari to keep it gluten- free.
- Potstickers are a type of Chinese dumpling filled with meat and vegetables. These Feel Good Foods potstickers are my favorite gluten-free option, but you can use any brand.
- Chili Crisp is optional, but it adds a nice kick if you like a spicy dumpling soup.
How to Make Potsticker Soup
The potstickers cook directly in the broth–no need to thaw or pre-cook them. Just be careful not to overcook, as they can fall apart if simmered too long. See the recipe card at the bottom for printable instructions.
- Sauté the mushrooms, onions, and carrot in sesame oil over medium- high heat. Once they’re soft, add the garlic and ginger.
- Simmer: Pour in the broth and soy sauce, then bring to a boil. Reduce the heat to low and simmer until the carrots are tender.
- Cook the dumplings: Increase the heat to medium-high and add the potstickers. At the last minute, stir in the spinach.
- Serve the soup topped with the green parts of the scallions and chili crisp.
Variations & Substitutions
- Potstickers: I used frozen chicken potstickers, but pork, shrimp, or veggie potstickers (or gyoza) will all work.
- Broth: Bone broth provides extra protein and richness, but regular chicken or vegetable broth works just fine.
- Vegetables: Swap in whatever you have—shiitake mushrooms, bok choy, kale, napa cabbage, or snow peas are all great options.
- Spice it up: Stir in chili crisp, sriracha, or a drizzle of sesame oil for a spicy kick.
- Vegetarian: Substitute veggie potstickers and vegetable broth.
- Gluten-Free Soup: Use gluten-free potstickers, replace soy sauce with tamari, and be sure your broth is labeled gluten-free.
- Boost the protein: Add shredded chicken, cubed tofu, shrimp, or a jammy egg to make the soup even more filling.
Storage
- Refrigerate leftovers for up to 4 days.
- Freeze soup for up to 3 months. I like to freeze soup in souper cubes and pop them out to heat up for quick meals. Small 2-cup glass containers also work. Just make sure to leave a little space at the top so there’s room for the liquid to expand when frozen.
- Reheat: Thaw the soup in the fridge overnight, then reheat in the microwave or on the stove over medium heat.
More Asian Soup Recipes You’ll Love
For more dinner ideas, check out these five delicious Asian soup recipes to inspire your next meal!
Yield: servings
Serving Size: 5 potstickers 1 cup broth
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Heat a medium dutch oven or soup pot over medium high heat and add the sesame oil. Add the mushrooms, onion, carrot, and ¼ 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.
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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.
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To serve, ladle soup into bowls and garnish with green onions. Top with chili crisp, if desired.
Last Step:
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If the potstickers come with a dipping sauce, you can toss the sauce.
Variations & Substitutions
- Potstickers: I used frozen chicken potstickers, but pork, shrimp, or veggie potstickers (or gyoza) will all work.
- Broth: Bone broth adds extra protein and richness, but regular chicken or vegetable broth is fine.
- Vegetables: Swap in whatever you have—shiitake mushrooms, bok choy, kale, napa cabbage, or snow peas are all great options.
- Spice it up: Stir in chili crisp, sriracha, or a drizzle of sesame oil for a spicy kick.
- Vegetarian: Use veggie potstickers and vegetable broth.
- Gluten-free: For a gluten-free version, use gluten-free potstickers, swap soy sauce for tamari, and be sure your broth is labeled gluten-free.
- Boost the protein: Add shredded chicken, cubed tofu, shrimp, or a jammy egg to make the soup even more filling.
Serving: 5 potstickers 1 cup broth, Calories: 240 kcal, Carbohydrates: 29 g, Protein: 19 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 851 mg, Fiber: 2.5 g, Sugar: 5 g
