I saw an idea online for potsticker or dumpling soup. The idea was to make a broth and add frozen potstickers. Simple. Easy. But in our house, even the simplest of foods needs upgrading! I decided to make the soup heavy with chicken thighs and veggies.
Ingredients:
- 2.5-3 lbs chicken thighs
- 24 oz chicken dumplings (I used these)
- 1 cup chopped onions
- 1 cup chopped carrots
- 12-16 oz mushrooms (portobello or shittake are great)
- 5-6 stalks baby bok choy or 3-4 stalks full size bok choy
- 10-12 cups water
- 3/4-1 cup soy sauce
Spices and cooking oil:
- Toasted Sesame oil
- Orange pepper
- Chicken bouillon (alternatively you can use chicken stock instead of water)
- Garlic powder
- Ginger powder
- Dark chili powder
- Salt
- Cayenne pepper (optional)
Steps - With Pictures!
1. Season chicken with Orange Pepper, Garlic, Salt and Dark Chili Powder. Cook with Toasted Sesame Oil on your preferred cooktop until you have a nice crust on both sides and chicken is cooked through:
2. Sear your frozen potstickers or dumplings in the fat drippings. This not only heats up your chosen dumpling, but toughens your dough before adding it to your soup.
3. Shred your cooked chicken. I personally recommend using a hand mixer, just make sure you’re using a high-walled bowl. Other options are to cube or use 2 forks to shred the chicken.
4. Add your chopped veggies to a stock pot with Toasted Sesame Oil. If you are using a mix of fresh and frozen veggies, ensure you warm the frozen ones before adding bok choy. Cook until onions are transparent:
5. Once veggies are cooked through, do not cook off or remove any juice from your veggies. Add in soy and half of your water.
6. Add chicken and simmer for 10 minutes. This allows the flavor from the chicken to disperse into your stock. Add more water and season to taste. Seasonings are listed from most to least amount I personally use.
7. Once happy with your stock, add your potstickers and serve!
This is a new favorite in our house. For extra kick, serve with kimchi or sriracha.
