Ingredients
- Chicken broth: 6 cups
- Frozen potstickers: 1 (16 ounce) package
- Soy sauce: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Sesame oil: 1 teaspoon
- Fresh ginger, minced: 1 teaspoon
- Green onions, sliced: 2
- Baby spinach: 2 cups
Instructions
- Step 1: In a large pot, bring the chicken broth to a boil over medium-high heat.
- Step 2: Gently add the frozen potstickers to the boiling broth.
- Step 3: Reduce the heat to medium and simmer for about 8-10 minutes, or until the potstickers are cooked through and floating.
- Step 4: Stir in the soy sauce, rice vinegar, sesame oil, and minced ginger.
- Step 5: Add the baby spinach and sliced green onions. Cook for another 1-2 minutes, or until the spinach has wilted.
- Step 6: Serve immediately and enjoy!
Notes
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days; the potstickers will soften over time, but the flavor remains delicious!
- For best results when reheating, gently warm the soup over mediumlow heat on the stovetop, adding a splash of broth if needed to loosen it up.
- Garnish each bowl with a drizzle of chili oil or sriracha for a spicy kick that complements the savory broth.
- Don't overcrowd the pot when cooking the potstickers; cook in batches if necessary to ensure even cooking and prevent them from sticking together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American