Easy Potsticker Soup
Because my husband and I have soup often, I’m always coming up with something new. I saw potstickers in the freezer and decided to feature them in Asian soup. The results were delicious. Rice vinegar adds just the right tang, and the green onions and carrots act as a garnish. Stir in chopped cabbage or bok choy if you like. A little sesame oil goes a long way, but you can always add a bit more. Sometimes we top it with crunchy chow mein noodles.—Darlene Brenden, Salem, Oregon
Total TimePrep: 15 min. Cook: 5-1/4 hours
- 1/2 pound Chinese or napa cabbage, thinly sliced
- 2 celery ribs, thinly sliced
- 2 medium carrots, cut into matchsticks
- 1/3 cup thinly sliced green onions
- 2 to 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot or 1/2 teaspoon ground ginger
- 1/2 teaspoon sesame oil
- 6 cups reduced-sodium chicken broth
- 1 package (16 ounces) frozen chicken potstickers
- In a 4-qt. slow cooker, combine the first nine ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add potstickers; cook, covered, on high until heated through, 15-20 minutes.
Nutrition Facts1-1/3 cups: 198 calories, 6g fat (2g saturated fat), 28mg cholesterol, 1302mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 13g protein.
Originally published as POT STICKER SOUP in Taste of Home Everyday Slow Cooker & One Dish Recipes 2017
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