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.
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
Chinese five spice 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.