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Crispy Chicken Potsticker Soup with Easy Garlic Chili Broth

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This comforting yet exciting soup features crispy chicken potstickers served in a bold, garlicky chili broth. It’s quick to make, customizable, and perfect for cozy weeknight dinners or when you want something a little different.

Ingredients

Scale
  • 20 chicken potstickers (frozen or fresh, about 1 lb)
  • 2 tablespoons vegetable oil
  • 6 cups chicken broth (low-sodium or homemade preferred)
  • 6 large garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons chili paste or sambal oelek (adjust to taste)
  • 3 tablespoons soy sauce (or Tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 4 green onions, sliced (plus extra for garnish)
  • 2 cups baby spinach or bok choy, roughly chopped (optional)
  • 1/4 cup fresh cilantro, chopped (optional, for topping)
  • Optional: 1/2 cup mushrooms, sliced
  • Optional: 1 medium carrot, julienned
  • Optional: chili oil for drizzling
  • Optional: 1 large egg, lightly beaten (for egg drop style ribbons)
  • Optional: vegetarian potstickers (for meatless version)
  • Optional: gluten-free soy sauce or coconut aminos

Instructions

  1. Mince the garlic, grate the ginger, and slice the green onions. Chop spinach or bok choy if using. Prep mushrooms or carrots if adding. (About 10 minutes.)
  2. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add chicken potstickers in a single layer (don’t overcrowd). Fry for 2-3 minutes until bottoms are golden and crispy. Flip and fry another 2 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Work in batches if needed.
  3. In a soup pot or Dutch oven, heat 1 tablespoon sesame oil over medium. Add minced garlic and ginger, sauté for 1 minute until fragrant. Stir in chili paste and cook for another 30 seconds.
  4. Pour in chicken broth, then add soy sauce and rice vinegar. Bring to a simmer. If adding mushrooms or carrots, add them now. Simmer for 10 minutes.
  5. Stir in chopped spinach or bok choy and cook for 2 minutes until wilted. Taste and adjust chili paste or soy sauce as desired. If using an egg, slowly drizzle it in while stirring gently for ribbons (optional).
  6. Divide crispy chicken potstickers among serving bowls (about 5 per bowl). Ladle hot garlic chili broth and veggies over potstickers. Top with green onions and cilantro.
  7. Drizzle with chili oil if desired. Serve immediately while potstickers are still crispy. If prepping ahead, keep potstickers separate and add just before serving.

Notes

For extra crispiness, place fried potstickers on a wire rack instead of paper towels. Adjust chili paste for desired spice level. Store broth and potstickers separately for best leftovers. Use gluten-free potstickers and Tamari for a gluten-free version. Add extra veggies or protein as desired.

Nutrition

Keywords: chicken potsticker soup, garlic chili broth, easy dumpling soup, Asian soup, weeknight dinner, spicy soup, comfort food, high protein, gluten-free option

Find it online: https://realityeats.com/crispy-chicken-potsticker-soup-recipe-easy-garlic-chili-broth-dinner/