Carrot-Ginger Wonton Soup

  • Recipe courtesy Patrick Decker
Total Time:
20 min
10 min
Inactive Prep:
10 min
4 servings


  • 1 tablespoon peanut or vegetable oil
  • 2 medium carrots, peeled and sliced
  • 1 (2-inch) knob ginger, peeled and cut into thin sticks
  • 1 clove garlic, finely chopped
  • 6 cups chicken broth
  • (1-pound) bag frozen potstickers (18 to 20 pieces)
  • 1 tablespoon soy sauce, or to taste
  • 2 to 3 scallions, thinly sliced, to garnish
  • Handful chow mein noodles, to garnish


Place a medium heavy-bottom pot over medium-high heat with the oil. Add the carrots, ginger and garlic to the pot and cook, stirring frequently, until the ginger and garlic are aromatic, about 2 minutes. Add the chicken broth and bring the liquid up to a bubble.

Once the broth is boiling, reduce the heat to medium-low and add the potstickers. Simmer them, stirring gently, until heated through, about 5 minutes. Stir in the soy sauce.

Serve the soup garnished with scallions and chow mein noodles.


NOTE: Wait to add the soy sauce just before serving. Different chicken broths have different amounts of salt added, so taste it to make sure it needs the added kick.