High Protein Recipe

High-Protein Potsticker Soup (Quick 30-Minute Dinner)

Updated on 3 min read
High Protein Potsticker Soup Quick 30 Minute Dinner High Protein Recipe

Servings: 4 | Total Time: 30 mins | Difficulty: Easy | Calories: 240 per serving
Macros (per serving): Protein 19 g | Carbs 29 g | Fat 6 g | Fiber 2.5 g

A Cozy, High-Protein Soup You Can Make in 30 Minutes

When you’re craving something warm, flavorful, and filling — without spending an hour in the kitchen — this High-Protein Potsticker Soup delivers. It’s made with store-bought chicken potstickers, fresh veggies, and collagen-rich bone broth for a nourishing bowl that tastes homemade.

Every spoonful balances tender dumplings, savory broth, and aromatic garlic-ginger flavor. The best part? It’s ready in under 30 minutes and loaded with nearly 20 grams of protein per serving.

This easy one-pot recipe is perfect for weeknights when you want comfort food that still supports your fitness goals.

Look at the Recipe

  • Steaming hot broth filled with juicy dumplings and tender veggies
  • Naturally high in protein, low in fat, and packed with flavor
  • One pot, 30 minutes, and dinner is done
High Protein Potsticker Soup Quick 30 Minute Dinner 1 High Protein Recipe

Ingredients Needed

Base

  • 2 teaspoons toasted sesame oil
  • 6 oz white mushrooms, sliced
  • ½ cup scallions (whites and light greens, diced + greens for garnish)
  • ¼ teaspoon kosher salt
  • 1 small carrot, peeled and diced
  • 3 garlic cloves, grated or chopped
  • 1 teaspoon freshly grated ginger

Soup & Dumplings

  • 4 cups chicken bone broth (or regular chicken broth)
  • 1 teaspoon low-sodium soy sauce or tamari
  • 20 frozen chicken potstickers (or gluten-free option)
  • 2 cups baby spinach, stems removed

For Serving

  • Chili crisp (optional, for heat and texture)

How to Make Our High-Protein Potsticker Soup

  1. Sauté the vegetables.
    Heat sesame oil in a medium pot or Dutch oven over medium-high heat. Add mushrooms, scallions, carrots, and salt. Cook 8 minutes, stirring occasionally, until softened.
  2. Add aromatics.
    Stir in garlic and ginger. Cook 1 minute, just until fragrant.
  3. Simmer the broth.
    Pour in bone broth and soy sauce. Stir to combine and bring to a boil. Reduce heat to low and simmer 5 minutes, until the carrots are tender.
  4. Cook the dumplings.
    Increase heat to medium-high and add frozen potstickers. Cook 6–8 minutes, or until dumplings are heated through. Add spinach in the last minute of cooking to wilt.
  5. Serve and enjoy.
    Ladle soup into bowls, garnish with scallion greens, and finish with a drizzle of chili crisp if you like it spicy.

Storage & Serving Suggestions

  • Store: Keep leftovers in an airtight container in the fridge for 3 days.
  • Reheat: Warm gently on the stove until hot; add a splash of broth if needed.
  • Freeze: Best enjoyed fresh — dumplings can soften when frozen.
  • Pair with: Steamed edamame or a light Asian-style salad for extra protein and fiber.

Tips & FAQs

Can I use other potstickers?
Yes! Pork, shrimp, or veggie potstickers (or gyoza) all work.

What’s the best broth to use?
Bone broth adds extra protein and depth of flavor, but chicken or vegetable broth works fine.

Can I make it vegetarian?
Use veggie potstickers and vegetable broth instead.

How can I make it gluten-free?
Swap in gluten-free potstickers and tamari instead of soy sauce.

Want to boost protein even more?
Add shredded chicken, cubed tofu, shrimp, or a jammy egg.

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