Potsticker Wonton Soup
Green Onion-Cream Cheese Crispbread
Ingredients
- 3½ cups low-sodium chicken broth
- 2 tsp low-sodium soy sauce
- 1 (1-inch) piece ginger, peeled
- 2 cloves garlic, crushed
- 1 (20-oz) pkg frozen chicken potstickers (see Note)
- 3 cups shredded napa cabbage
- 2 cups sliced mushrooms
- 2 green onions, chopped
Instructions
- Bring broth, soy sauce, ginger, and garlic to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer 5 minutes.
- Stir in potstickers, cabbage, and mushrooms. Return to a boil, and cook 10 minutes or until potstickers are thoroughly heated. Discard ginger.
- Sprinkle soup with onions.
Side Dish Ingredients
- ½ cup whipped chive-flavored cream cheese
- 8 slices multigrain crispbread
- 2 green onions, chopped
Side Dish Instructions
- Spread 1 Tbsp cream cheese over each crispbread slice; sprinkle with onion. Serve alongside soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
263
|
122
|
385
|
| Fat (g) | 4 | 4 | 8 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 18 | 6 | 24 |
| Carb (g) | 37 | 18 | 55 |
| Fiber (g) | 3 | 6 | 9 |
| Sodium (mg) | 799 | 226 | 1025 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
