Chicken Potsticker Bone Broth Soup | PC.ca

NewChicken 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

New

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
  • Serving Size

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

  • Calories

    270

  • Total Carbohydrate

    31 g

  • Total Fat

    9 g

  • Saturated Fat

    1 g

  • Dietary Fibre

    6 g

  • Protein

    20 g

  • Sodium

    740 mg

  • Sugars

    8 g

NewChicken 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

  • Serving Size

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

  • Calories

    270

  • Total Carbohydrate

    31 g

  • Total Fat

    9 g

  • Saturated Fat

    1 g

  • Dietary Fibre

    6 g

  • Protein

    20 g

  • Sodium

    740 mg

  • Sugars

    8 g

How to make

Ingredients

  • 1 tbsp (15 mL)

    vegetable oil
  • 1

    small 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
  • 12

    frozen PC® Chicken & Vegetable Potstickers
  • 1

    carrot, cut into matchsticks
  • 1

    head Shanghai bok choy, halved lengthwise, cored and cut crosswise into 1/2-inch (1 cm) strips
  • 1/2 cup (125 mL)

    frozen shelled edamame
  • 1

    green onion, thinly sliced

How to make

  • Step 1

    Heat 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 2

    Add 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 3

    Ladle 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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