Pot Sticker Chicken Egg Drop Soup Recipes
EASY POT STICKER SOUP
Since my husband and I have soup often, I'm always coming up with something new. I saw pot stickers in the freezer and decided to feature them in an Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you'd like. A little sesame oil goes a long way, but you can always add a bit more. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 5h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add pot stickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow mein noodles before serving.
Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1302mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
QUICK POT STICKER SOUP
This quick and delicious soup whips up really quick. I add some egg rolls to round out the meal.
Provided by SLOcook
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 25 g, Cholesterol 5.6 mg, Fat 5.5 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 1385 mg, Sugar 3.7 g
POT STICKER CHICKEN EGG DROP SOUP
I was looking for an easy way to use up some frozen potstickers, and decided to pair this with a fast chicken soup for a winter's night mainstay. This has quickly become a favorite for us!
Provided by Claire de Luna
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mince half an onion and saute in 2- T wok oil.
- Add the chicken broth; season with garlic and pepper.
- Bring to a boil.
- Add frozen potstickers and cook according to directions (about 8 minutes).
- Mix cold water and cornstarch and add to broth.
- Whip two eggs with some water (about 2 T.) Take the kettle off the heat, and pour egg mixture in a small stream, while stirring.
- Add 1 teaspoon of sesame oil to the pot for flavor.
- Garnish with scallions and minced ginger, if desired.
Nutrition Facts : Calories 101, Fat 4.9, SaturatedFat 1.3, Cholesterol 93, Sodium 783.5, Carbohydrate 4.9, Fiber 0.3, Sugar 1.4, Protein 8.4
ASIAN POT STICKER SOUP
Make and share this Asian Pot Sticker Soup recipe from Food.com.
Provided by gourmetcountrycook
Categories Asian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine scallions, garlic, ginger and 2 cups of water. Bring to a boil and cook, partially covered for 10 minutes.
- Add chicken broth and mushrooms; cook until mushrooms begin to soften, about 3 minutes.
- Add frozen dumplings and baby corn; boil until dumplings are cooked through about four minutes.
- Add Chinese cabbage or greens and simmer for about 2 minutes.
- Spoon into bowls and serve immediately.
Nutrition Facts : Calories 202.9, Fat 4, SaturatedFat 0.8, Sodium 1036.3, Carbohydrate 33.5, Fiber 5.6, Sugar 8.8, Protein 13.3
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