Asian Dumpling Soup

May 11, 2011

I am not quite sure where Spring went yesterday.  It was rainy, cold and a blustery 47 degree F.  My 4 year old daughter was home with a fever and I was busy putting back the pieces after a pipe in the wall started leaking water into our bathroom.  The day was filled with phone calls, contractors, plumbers and appointments; not to mention that my eyes are having horrific allergies.  So, to me, soup was just the thing for dinner; just what Dr. Mom ordered!  Here is what I created with what I found in the fridge.

Serves 4:


4 cups of chicken stock
12 frozen Asian Chicken Potstickers (I like the ones from Trader Joes but wontons or dumplings will do)
1/2 cup frozen spinach
1 tablespoon fresh grated ginger ( I love using the ginger in the prepackaged tubes in the produce section of the grocer.)
2 cloves of minced garlic
2 green onions diced
3 tablespoons of soy sauce
1/2 cup  fresh sliced mushrooms


 In a large stockpot, bring the chicken stock to a gentle simmer.  Add all ingredients and simmer on low for 20 minutes.

I typically serve this soup with a salad with homemade Asian dressing. 

You can find all of the recipes featured on Tilly’s Nest in our very own cookbook on Tastebook


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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.