Chicken Potsticker Bone Broth Soup | PC.ca

Chicken Potsticker Bone Broth Soup

A bowl of soup with potstickers, edamame & vegetables on a table next to a glass of water

PC Chicken Bone Broth

Chicken Potsticker Bone Broth Soup

Make PC® Chicken Bone Broth your secret ingredient for pulling off wowzer meals in just minutes. Th...

Make PC® Chicken Bone Broth your secret ingredient for pulling off wowzer meals in just minutes. The flavour-bomb broth adds that extra ‘oomph’ to everything it touches, making this speedy soup taste like it’s been simmering for hours. Feel free to riff on the vegetables any way you like; cremini mushrooms, frozen peas and Swiss chard all work well here.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 30 mins
  • Serves: 4
  • Dish Type: Asian, Canadian, American
  • Season: Fall, Winter, Spring, Summer
  • Course: Dinner, Lunch, Soups
  • Main Ingredient: Chicken Bone Broth
  • Amount Per Serving

  • Serving Size

    1/4 of recipe (about 1 1/2 cups/375 mL

  • Sodium

    740 mg

  • Sugars

    8 g

  • Protein

    20 g

  • Calories

    270

  • Total Fat

    9 g

  • Dietary Fibre

    6 g

Chicken Potsticker Bone Broth Soup

A bowl of soup with potstickers, edamame & vegetables on a table next to a glass of water

PC Chicken Bone Broth

  • Amount Per Serving

  • Serving Size

    1/4 of recipe (about 1 1/2 cups/375 mL

  • Sodium

    740 mg

  • Sugars

    8 g

  • Protein

    20 g

  • Calories

    270

  • Total Fat

    9 g

  • Dietary Fibre

    6 g

How to make

Ingredients

  • 1 tbsp (15 mL)vegetable oil
  • 1small onion, thinly sliced
  • 2 cups (500 mL)shiitake mushrooms (about 100 g), stemmed and sliced
  • 1 tsp (5 mL)minced peeled fresh ginger
  • 1 pkg (900 mL)PC® Chicken Bone Broth
  • 12frozen PC® Chicken & Vegetable Potstickers
  • 1carrot, cut into matchsticks
  • 1head Shanghai bok choy, halved lengthwise, cored and cut crosswise into 1/2-inch (1 cm) strips
  • 1/2 cup (125 mL) frozen shelled edamame
  • 1green onion, thinly sliced

How to make

  • Step 1Heat oil in large saucepan over medium-high heat. Add onion, mushrooms and ginger; cook, stirring often, until beginning to soften, 4 to 5 minutes.
  • Step 2Add broth; bring to a boil over high heat. Gently stir in frozen potstickers. When potstickers begin to float to surface, reduce heat to medium-high. Add carrot, bok choy and frozen edamame. Cook, stirring occasionally, until vegetables are tender-crisp and potstickers are cooked through, 3 to 4 minutes.
  • Step 3Ladle into 4 serving bowls and sprinkle with green onion, dividing evenly.
  • Try this: Crave a little heat? Serve with Sriracha hot sauce or top with sliced red finger chili pepper.

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