I had mushrooms and snap peas that I needed to use up , and just bought some dumplings from TJ’s that I was dying to try! This was perfect for a rainy day – hopefully the last cold one we see for a while!! 🙂
2 32-oz containers of low-sodium chicken broth
1 2-inch piece of ginger, peeled and sliced thin
1 16-oz package of frozen pot sticker dumplings
2 carrots, halved and sliced
4-8 oz mushrooms, sliced
2 cups sliced snap peas
1 TBS low-sodium soy sauce
1 tsp thai hot sauce
2 cups rotesserie chicken sliced ( optional)
4 scallions, sliced
In a large soup pot, bring broth and ginger to a boil. Add the dumplings and carrots, and simmer until just tender, 8-10 minutes.
Add the mushrooms , chicken, and snap peas, and simmer until heated through, about 2 minutes. Stir in hot sauce and soy sauce. Taste before adding the salt, and season if necessary. Sprinkle with scallions before serving.