Quick & Easy Chicken Potsticker Soup
1 Tablespoon Olive Oil
3 ribs celery, chopped
2 medium carrots, chopped
1/2 of a medium onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
a pinch of crushed red pepper flakes, optional
6 cups chicken or vegetable stock
10 frozen chicken and vegetable potstickers (frozen - do not thaw)
1 cup Kale, spinach, or napa cabbage, julienned, optional
In a pan, heat the olive oil over medium-high heat. Sauté the celery, carrots and onion until onion is translucent. Add garlic and onion powders and crushed red pepper flakes, if using, stir and sauté 1 minute. Carefully add stock. Bring to a boil and boil for 5 minutes. Add frozen potstickers, bring to a boil and boil for 2 minutes. If adding greens, add them in and give a quick stir. Serve.
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