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 way to make it at home, One 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.
Easy Wonton Soup
- 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.
Who Dished It Up First: Adapted from Better Homes and Gardens
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