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Easy Pot Sticker Soup

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The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you’d like. A little sesame oil goes a long way, but you can always add a bit more.


  • 1/2 pound Chinese or napa cabbage, thinly sliced
  • 2 celery ribs, thinly sliced
  • 2 medium carrots, cut into matchsticks
  • 1/3 cup thinly sliced green onions
  • 2 to 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot or 1/2 teaspoon ground ginger
  • 1/2 teaspoon sesame oil
  • 6 cups reduced-sodium chicken broth
  • 1 package (16 ounces) frozen chicken pot stickers
  • Crispy chow mein noodles, optional


  • In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add pot stickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow mein noodles before serving.

Nutrition Facts
1-1/3 cups: 198 calories, 6g fat (2g saturated fat), 28mg cholesterol, 1302mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 13g protein.

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