Rate This Recipe
Rated 0/5 (0 Votes)
MIXED VEGETABLES
Level 1
Chicken Pot Sticker Soup
Serves 4
- a Marlene Samuels creation -
A vegetable soup that uses up all the fresh vegetables and herbs in your refrigerator, and shimmers with the scalloped silhouettes of pork or chicken pot stickers (that otherwise would suffer freezer burn in your long absence). Garnish it with chopped parsley and no one will every know you threw everything but the kitchen sink into the soup pot to create this elegant, pre-departure soup.
4 skinless boneless chicken breast, defrosted
½ -1 bag baby carrots
2-4 stalks celery, peeled
1 onion, chopped
1 bunch parsley, chopped cilantro (or any fresh herbs left in fridge) chopped
2 cloves garlic, peeled, cored, finely minced
½ bag frozen pot stickers, pork chicken or vegetable (about 2 cups)
1/2 bottle of white wine
4 cups chicken stock
½ bag frozen baby peas
2 Tbsp. soy sauce
1 tsp. spicy sesame oil, Cholula or Tabasco sauce
- Poach chicken breasts in stock, wine and all vegetables.
- Bring to a boil for 2 minutes, turn heat to simmer and cook for 30 minutes.
- Remove the chicken breasts and set aside
- Add frozen pot stickers, soy sauce and chopped cilantro.
- Bring to a boil and simmer for 15 minutes.
- Add frozen peas 5 minutes before serving.
- For a more substantial meal, add 1 scrambled egg and finely cubed tofu
Variation: Substitute frozen tortellini to make Italian Tortellini Soup. Sprinkle with grated Parmesan and chopped basil or parsley.
