Ingredients
Equipment
Method
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and water, then add the soy sauce. Stir to combine and bring to a simmer.
- Add the sliced carrots and diced bell pepper to the pot. Cook for 5 minutes until the vegetables are slightly tender.
- Carefully add the frozen chicken potstickers to the pot. Allow them to cook for about 6-8 minutes, or until heated through.
- Stir in the chopped green onions and baby spinach. Cook for an additional 2-3 minutes until the spinach wilts.
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into serving bowls and garnish with fresh cilantro before serving.
Notes
Storage & Reheating:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stove over medium heat until heated through. You may need to add a splash of water or broth to thin it out. Variations:
- Add chopped bok choy or mushrooms for extra flavor.
- Use shrimp or beef potstickers for a different protein option.
- Substitute vegetable broth for a vegetarian version.
- Incorporate other vegetables like zucchini or snap peas.
- Top with a dash of chili oil for a spicy kick.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stove over medium heat until heated through. You may need to add a splash of water or broth to thin it out. Variations:
- Add chopped bok choy or mushrooms for extra flavor.
- Use shrimp or beef potstickers for a different protein option.
- Substitute vegetable broth for a vegetarian version.
- Incorporate other vegetables like zucchini or snap peas.
- Top with a dash of chili oil for a spicy kick.