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Quick Pot Sticker Soup

Rated as 4.3 out of 5 Stars
17

"This quick and delicious soup whips up really quick. I add some egg rolls to round out the meal."
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Ingredients

40 m servings 169
Original recipe yields 8 servings

Directions

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  1. Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
  2. Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 169 calories; 5.5 25 5.2 6 1385 Full nutrition

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Reviews

Read all reviews 39
  1. 46 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

My girlfriends and I hold a monthly cooking club in which we rotate the hosting. This was my month and I decided to go with an asian-themed dinner. I used this soup as my entree -- what a hit! I...

Most helpful critical review

I found this very bland so I added 1/2 tsp fresh ground ginger and 2 tbsp soya sauce. I didn't have a pkge of frozen vegies so I used 1 can whole baby corn cut into pieces, 1 can sliced mushroo...

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I found this very bland so I added 1/2 tsp fresh ground ginger and 2 tbsp soya sauce. I didn't have a pkge of frozen vegies so I used 1 can whole baby corn cut into pieces, 1 can sliced mushroo...

My girlfriends and I hold a monthly cooking club in which we rotate the hosting. This was my month and I decided to go with an asian-themed dinner. I used this soup as my entree -- what a hit! I...

My husband and I love this recipe for a nice warm asian style soup. We use chicken and vegetable potstickers. Yum!! edited to say... We eat this often and decided to change it up a bit and added...

I found this recipe while searching for something to do with a bag of chicken/veggie potstickers that had gotten stuck together on the ride home in the car and refrozen - and used it to unstick ...

this was a good base recipe, but i added some more flavor by sauteing some fresh mushrooms with the garlic and onions, and used fresh stir fry vegetables instead of frozen (Trader Joe's has a go...

Great starting recipe. I added some crushed red peppers, ginger, and a little soy sauce. A little bland on its own though.

This recipe was delicious, most people who gave it negative reviews changed it so much they were hardly making the same recipe anymore! Also, if you do not use sesame oil (which I love and was t...

this was enjoyed by all, I couldn't find a frozen strifry mix that looked good so I substituted out for fresh veges and added to the chicken broth for about 20 minutes before adding the pot stic...

Great soup for a quick meal! I saute fresh ginger along with the garlic and onion, and added some fish sauce to the broth. Love it!