Whenever we go out for Chinese food, my husband and boys always order wonton soup. So I knew I needed to come up with an Easy Wonton Soup recipe I could make home.
Specifically, I wanted a recipe that didn’t involve making wontons from scratch (although that is definitely the best, if you have the time).
Unfortunately, frozen wontons aren’t something that are readily available where I live, so I used the next best thing–frozen pot stickers!
This quick and easy soup was a BIG hit. When I served it, my youngest claimed he didn’t like pot stickers and wasn’t going to eat them. Then he tried a bite and immediately changed his mind.
Once we ladle up our soup, we just cut the pot stickers into smaller bits with the side of our spoon. It’s a small price to pay for a meal that’s on the table in about 20 minutes.
Feel free to add more vegetables to this soup. I think mushrooms would be great, but since not everyone around here agrees with me, I leave them out.
I plan to keep a bag of frozen pot stickers in my freezer from now on, so I can whip this soup up anytime.Print
- 6 cups chicken broth
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 20 frozen pot stickers
- 1/4 teaspoon sesame oil
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish (optional)
- In a large dutch oven, combine the chicken broth, soy sauce, garlic, and ginger. Bring to a boil.
- Add carrots, green onions and frozen pot stickers to the pot. Simmer until pot stickers are tender, 8-10 minutes (or according to package directions).
- Remove from heat and stir in sesame oil. Season with salt and pepper to taste.
- Ladle into bowls and sprinkle with chopped fresh cilantro, if desired.
- Serving Size: 6
Who Dished It Up First: Adapted from Better Homes and Gardens
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