Prep 1 min
Cook 8 mins
Wonton soup in minutes, from your freezer and pantry. It's great for cheaply padding out Chinese takeout on a busy night, yummy for lunch, and so easy anyone can make it.
- 1 (19 ounce) can chicken soup
- 9 frozen pot stickers
- There's just one step, so pay close attention:.
- Place soup and frozen poststickers in a pot, bring to a boil.
- That's it, it's ready to ladle into bowls and serve!
- This recipe is infinitely variable, change it to suit your taste and needs:.
- You can use a 10.5 Oz can of condensed soup, and choose one with more veggies, noodles, lower sodium or whatever you like. Substitute chicken broth or stock if that's all you have on hand.
- Try adding a few sliced shiitake mushrooms, thinly sliced carrots,green onions, bok choy, or other veggies to add nutrition and flavor.
- Frozen potstickers come in several varieties. Pork, chicken, veggie, veggie & pork, etc. Add more potstickers to the soup to make it more filling or stretch it to feed more people.
I was actually pretty suspect about this recipe given that it has two ingredients and really only two steps to cook. However, after cooking it up with chicken broth and wontons (they were right next to the potstickers for the same price) it turned out great! I think if you can find wontons, they probably work better since they hold together nicely. We added an egg ala egg drop soup to kick things up a bit.
Very inventive idea. I added some extras to the broth like green onion, carrot, ginger, and sesame oil. It tasted great. I really thought the idea of using frozen potstickers was fabulous.
LOVE IT. I was craving wonton soup and needed something that was quick as I get off at 7pm, this is just what I was looking for.