Potsticker Soup

Growing up I had two favorites when my parents and I would go out for Chinese food.  Crispy egg rolls, and war wonton soup.  A couple years ago, Trader Joes had a recipe suggestion for their chicken potstickers to be used in a soup.  I took a simple recipe and altered it , my version of a war wonton soup.

Potsticker Soup

1 lb. package of chicken potsitckers – These come frozen at Trader Joes, be sure to thaw before you start this soup.
13 oz. can diced chicken in water – drained
9 oz. package of snap or sugar peas – rinsed and cut into 1 inch pieces
1 medium onion – chopped
1 heaping cup of carrots – I use Trader Joes matchstick carrots
8 cups of liquid
– generally I’ll use a carton of low sodium, nonfat chicken broth, approx. 4 cups, plus 4 cups of water.
– This time I used a turkey broth I made from the bones I had left over from Thanksgiving.

Seasonings – all to taste
Celery Seed
Ground Ginger
Chinese five spice powder
Minced garlic
Onion powder
Salt & Pepper

Heat your stock pot or dutch oven on med-high heat and add a touch of oil (I use grapeseed oil.) to cook the veggies.  Add the onions first and let cook for 2 to 3 minutes, then add the carrots and peas.  Season the veggies as they’re cooking to add depth of flavor to the soup.

When the onions have softened and your peas are a bright green (approx 3 minutes), add the chicken, potstickers and liquid.  Season soup again, cover and let sit until heated through.

As you can see, I added some shrimp to this go round.  I tossed to coat the shrimp with a blend of garlic powder, ground ginger, onion powder and Chinese five spice powder.  I cooked them on a med-low setting, turning a few times until pink.

This is soup is super easy and super yummy!  If only I could figure out how to make the BBQ pork that you get at Chinese restaurants, my soup would be complete!

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