Dinner Time – Chinese Chicken Pot Sticker Soup

Today I want to share with you another fast and easy dinner you can prepare for your family – perfect for the night you have a home event or a team meeting.  It only takes about 15 minutes to prepare!  Just in case you are wondering – my family thinks I am crazy for taking pictures of what we are having for dinner!!

I served the soup with a simple salad with a balsamic vinagrette dressing, toasted almonds (from Trader Joes!), gorgonzola cheese and a yummy roll from my favorite Portland bakery – Baker and Spice Bakery in the Hillsdale area.  It is conveniently located just a few doors down from Tessa’s dance studio!  I love everything they make – their cookies, flatbreads, galettes, cakes – I could go on and on!!  If you are in Portland they are worth the trip! I bought their soft white dinner rolls yesterday (and of course a Duncan ‘s Delight cookie for me to munch on on the way home)

With our fall weather here in Portland I love making soup for dinner.  This recipe came from The Oregonian last year – it was one of their favorite recipes for the year.

 

Dinner Time – Chinese Chicken Pot Sticker Soup

Ingredients

  • 1 bunch green onions, divided
  • 5 cups reduced sodium chicken broth
  • 2/3 cup water
  • 2 inch piece ginger, peeled and thinly sliced (I used about a tsp. of minced ginger)
  • 1 clove garlic, peeled and smashed (I used some prechopped garlic I keep in the refrig)
  • 1 (15 oz.) package frozen chicken and vegetable pot stickers , also called gyoza (I buy these at Trader Joes, they are smaller than the ones at Costco and I like the smaller size, I only used about 16 (4 per person).
  • 2 cups thinly sliced Napa cabbage
  • 1 tsp. toasted sesame oil

Instructions

  • Coarsely slice three green onions and set aside; thinly slice the remaining ones for a garnish.
  • In large saucepan over medium heat, add broth, water, ginger, coarsely sliced green onions and garlic.
  • Bring to a boil, reduced heat to a simmer and cook another 5 minutes.
  • With a strainer, remove ginger, green onions and garlic and discard.
  • Return soup to a boil and add potstickers.
  • Follow package directions for cooking (about 8 minutes for frozen)
  • Two minutes before that cooking time is up, add cabbage.
  • When pasta is tender, remove soup from heat and stir in toasted sesame oil.
  • Check for seasoning, add salt if needed.
  • Just before serving, top each portion with a handful of the remaining sliced green onions.
  • Enjoy - if you have an fast and easy soup recipes I'd love for you to share!

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