QUICK POT STICKER SOUP
This quick and delicious soup whips up really quick. I add some egg rolls to round out the meal.
Provided by SLOcook
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
- Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 25 g, Cholesterol 5.6 mg, Fat 5.5 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 1385 mg, Sugar 3.7 g
EASY POT STICKER SOUP
Since my husband and I have soup often, I'm always coming up with something new. I saw pot stickers in the freezer and decided to feature them in an Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you'd like. A little sesame oil goes a long way, but you can always add a bit more. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 5h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add pot stickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow mein noodles before serving.
Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1302mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
CHICKEN NOODLE SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
- Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
- Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
- Serve piping hot with a sprinkling of parsley over each bowl.
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