Hot and Sour Potsticker Soup

By Sharon T

Ingredients

• 1 tablespoon olive oil
• 6 cups low sodium chicken broth
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 4 green onions, sliced
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• 1 teaspoon red pepper flakes
• 3 tablespoons rice vinegar
• 2 cups packed baby spinach and/or baby kale, roughly chopped
• 22 ounce package TaiPei Chicken or Pork Potstickers (16-20), sauce packets reserved
• 1 green onion, sliced, for garnish
• Salt to taste

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from yellowblissroad.com

Preparation

Step 1

Instructions
In a large, 5 quart soup pot, heat olive oil over medium-high heat. Add carrots, celery and a pinch of salt and cook for a few minutes, until they just start to soften. Add 4 sliced green onions and continue to cook for a few more minutes.
Stir in garlic, ground ginger and red pepper flakes. Stir and cook for one minute.
Pour in chicken broth and rice vinegar. Bring to a boil, then lower heat and simmer for 20 minutes or until vegetables are soft.
Add frozen potstickers and simmer for 10 minutes, or until potstickers are heated through. (You may need to turn the heat back up to medium).
Stir in baby spinach and kale and turn off the burner. Allow to sit for several minutes before serving, until the kale/spinach is tender.
Divide into bowls. Pour a little of the sauce from the potsticker package over each serving. Alternatively, you could just use regular soy sauce.
Garnish with additional sliced onions, if desired.

Instructions