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Potsticker Soup

Potsticker soup in a bowl

This soup is super easy, quick, and tasty! A great dinner solution on days when you didn’t have time to plan a full dinner.

3 servings



  • 2 Tablespoons More Than Olives Garlic Olive Oil
  • 1 Large Yellow Onion, chopped
  • 2 Cups Celery, sliced
  • 2 Cups Carrots, slivered
  • 2 Cups Snow Peas
  • 8 Ounce Cremini Whole Mushrooms, thin sliced
  • 1 Bunch Scallion Onions, sliced
  • ½ Teaspoon Ground Black Pepper
  • 32 Ounces Low Sodium Chicken Broth
  • 32 Ounces Water
  • 4 Teaspoons Chicken Bouillon
  • 1 Tablespoon Sesame Seed Oil
  • 1 Tablespoon Soy Sauce
  • 3 Large Soup Bowls

Follow the package instructions for cooking the potstickers. It is best to use a non-stick frying pan with a lid. Cook the Potstickers in 2 tablespoons of More Than Olives Garlic Olive Oil.  When they are done, let them sit until the soup is done. They will go into the soup right before serving.

Prepare all the vegetables before starting the broth. Keep each vegetable in its own pile because it will be added to the soup at different times. First clean and rough chop the yellow onion.  You can start the soup while preparing the rest of the veggies. Clean and slice the celery. Cut the carrots into slices and then sliver. Clean the snow peas and cut each one into 2 sections. Clean the mushrooms by brushing them or giving each one a quick wash in water then thinly slice each mushroom. Clean the root ends and 1” off the top of the scallions, then thinly slice them. 

Use a heavy bottom stock pan.  Heat the pot to medium and add 2 tablespoons of More Than Olives Garlic Olive Oil. Add the chopped yellow onion and cook until the onion is translucent, stirring often.  Add the chicken broth, water, chicken bouillon, and black pepper. Bring the broth to a boil. Add in the celery and carrots and drop the heat to low. Add in the sesame seed oil and soy sauce. Simmer for 5 minutes to soften the celery and carrots. Give the soup a taste and adjust seasoning to your liking. 

At this point, you should be ready to serve the soup. The final stage of the soup is to add the cooked potstickers, snow peas, and mushrooms.  The hot broth will warm these ingredients. 

Spoon the soup into individual soup bowls and top each one with scallions. Serve and enjoy!

*Our favorite is Ling Ling Chicken Potstickers.  If you choose a different brand, they might be smaller in size and you will want to cook more of them for the soup.