Hey there, soup-season seekers!
You know those blustery autumn days when the only thing that’ll do is something hot, comforting, and way easier than it looks? Well, this Comfort Fall Potsticker Soup is my family's personal hug in a bowl. The first time I made it, I burnt the garlic (classic me) and accidentally dropped a potsticker on the floor. It bounced. They’re sturdier than you’d think! Anyway, this soup tastes even better with just a tiny bit of chaos. Last Thanksgiving, everyone was more excited for this than the turkey, which… actually, maybe I should take offense at that. But I get it.
Why You'll Probably Fall for This
I make this when September rolls in, and my toes start to resemble tiny icicles. The potstickers basically do all the work (well, except for the chopping). My teenagers will wander in from Minecraft Land just for a bowl—which is saying something. Also, if you’ve ever stared at a frozen bag of dumplings wondering, “What am I even going to do with these?”, this is your answer. And confession: it’s technically not traditional, but when did a bit of comfort ever play by the rules?
What Goes In (Loosely Speaking)
- 1 bag frozen potstickers (pork, chicken, or veggie—it’s all good. Sometimes I use Trader Joe’s, but honestly, any dumpling will work, even homemade if you’re fancy. My friend swears by Ling Ling’s, but my grandma insists on the Costco ones. Take your pick!)
- 6 cups chicken or veg broth (I use Better Than Bouillon when I’m out of patience)
- 2-3 big handfuls of baby spinach (or throw in kale if you’re feeling leafy. Once, I used frozen peas because my spinach looked too sketchy—still delicious)
- 3 carrots, sliced on the bias (Or rough-chop, or just coin them, doesn’t matter)
- 1 thumb-sized piece of ginger, peeled and sliced thin (I cheat and use the pre-sliced jar stuff if I'm running late)
- 3 cloves garlic, minced (But honestly, if garlic powder is all you’ve got, don’t stress. It’s not a Michelin kitchen, right?)
- 2 tablespoon soy sauce (or tamari if we’re going gluten-free, which I forget about half the time)
- 1 tablespoon toasted sesame oil
- Scallions for garnish (optional—sometimes I run out and just use fresh cilantro or skip it entirely. No one noticed except me)
- Chili crisp or sriracha (for the spicy-inclined)
The Not-Rigid Directions
- Start with your biggest soup pot—honestly, everything fits better that way. Pour in the broth (if it's the type you need to mix up, I just eyeball it and taste along the way, because who measures, really?) and bring it to a lazy boil.
- Chuck in the ginger, garlic, carrots, and soy sauce. Let that get all bubbly for like 5 minutes. This is where I usually wander off to find my missing ladle, or remember I need to book a dentist appointment. If the kitchen starts to smell how you want your house to smell forever, you’re on the right track.
- Once those carrots are getting tender-ish (poke one with a fork; if it fights back, give it another few minutes), slide in your frozen potstickers. No need to thaw, just dump ‘em in. They’ll look weird at first, floating like polar bears in a hot spring, but trust the process.
- Simmer gently for around 6–8 minutes, or until the potstickers are cooked through. I always test one “for quality control” (which is just an excuse to eat one early).
- Toss in your spinach or leafy whatever at the end. It'll wilt in a snap. Stir in the sesame oil and—if you want—add a little chili crisp for tingle. Taste and tweak: if it needs more salt, add a bit more soy sauce. If it’s too salty (been there!), splash in a little water to balance it out.
- Ladle into bowls, pile high with scallions or cilantro, and serve hot. This part’s non-negotiable: must be piping.
Notes I Actually Jotted Down (and Crossed Out)
- Soup gets a bit thicker as it sits, which I love (but if you don’t, add a splash more broth when reheating).
- Frozen potstickers sometimes split open, and guess what? No one complains, so don’t sweat it.
- On second thought, I like the soup after it sits for a while, but my husband thinks it’s best straight from the pot. Debate settled: make enough for leftovers!
Some of My Variations (plus a Fail)
- Added sliced shiitake mushrooms once. It was a winner. Adds the whole “I ordered takeout” vibe.
- Subbed kale for spinach and tossed in lemon zest—very fresh, but my kid called it “too green.”
- Tried it with sweet potato cubes... too mushy. Wouldn’t repeat it, unless you really like mushy things.
Equipment I Swear By (and Workarounds)
A big-enough soup pot is key, but one year I borrowed my neighbor's slow cooker (thanks, Jen!) and, actually, the dumplings got a little gummy. So—if you don't have a soup pot, just use your biggest saucepan and do it in batches. Or, if you’re feeling bold, try the Instant Pot on sauté mode (I’ve only done it once, but it worked out fine—just keep an eye on it).
Keeping It Fresh (Or Trying To)
This soup actually stores pretty well in the fridge in a lidded container, like for 2–3 days. But, honestly, in my house it never lasts more than a day. Potsticker thieves abound. If you reheat, just go gentle on the heat so the dumplings don’t explode, haha.
How I Serve It (Soup’s Best Friends)
I love it with a fat wedge of crusty bread on the side—even though that makes zero cultural sense. Sometimes we do a silly build-your-own topping bar: extra chili oil, toasted sesame seeds, a squeeze of lime, scallion greens, the works. Half the fun is the mess, trust me.
Pro Tips (a.k.a. Things I Messed Up First)
- I once dumped the spinach in too early; it turned into green confetti and vanished. Definitely do it right at the end.
- Don’t boil the soup too hard after the dumplings go in, or, as I discovered, the centers will get kind of tough and chewy. Lesson learned.
- I tried to use store-brand chicken bouillon cubes once—honestly, the flavor was just kinda sad. If you want to know my preferred broth hacks, I really like Better Than Bouillon and occasionally I'll simmer a basic veggie stock from Cookie and Kate's guide when I'm feeling ambitious (which is rare, but it happens).
FAQ (the Real-Mostly-Asked Ones)
- Can I use homemade potstickers? Absolutely, but honestly, I’m lazy and go frozen. If you have the time (or leftover takeout!), go wild.
- Is this recipe gluten-free? It can be, if you use gluten-free dumplings—check labels, though, because some sneak in wheat flour.
- Can I freeze leftovers? I’ve tried it, but the dumplings can get a little weird. Not dangerous, just kinda soggy. I tend to just eat it over a couple of days instead.
- How spicy is it? Not at all unless you go heavy with the sriracha. (My youngest once accidentally poured in half a bottle—he was not pleased.)
- Does it really matter which potstickers I use? Actually, yes and no; as long as you like the brand, it'll work. But chicken ones get more tender, in my experience.
Phew! That was a longer ramble than I meant to do. If you made it this far, you’ve got the spirit of a soup master and maybe the patience of a saint. Let me know if you try the recipe—or just swap out half the stuff and call it your own, which I totally encourage.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, sliced
- 1 cup butternut squash, diced
- 6 cups low-sodium chicken broth
- 12 frozen potstickers (pork or vegetable)
- 2 cups baby spinach
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced (for garnish)
Instructions
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1Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
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2Stir in the minced garlic, sliced carrot, and diced butternut squash. Cook for another 3-4 minutes until vegetables begin to soften.
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3Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes, or until the vegetables are tender.
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4Add the frozen potstickers to the simmering soup. Cook according to package directions, usually 6-7 minutes, until fully heated through.
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5Stir in the baby spinach, soy sauce, and sesame oil. Simmer for another 1-2 minutes until the spinach wilts.
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6Ladle soup into bowls and garnish with sliced green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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