So OK, I couldn’t decide whether to make regular old fashioned chicken noodle soup, or chicken egg drop soup, or chicken soup with potstickers instead of egg noodles the other day. What I did know for sure was that I wanted to use up the half package of frozen chicken potstickers that had been in my freezer longer than I care to admit! (You know how that goes.) I also wanted to use up the small package of frozen innards I had purchased before Thanksgiving in preparation for the turkey stock I was going to make, but never did! (Again I’m sure you know about best laid plans, etc. etc.)

What I didn’t expect was that this mishmash chicken soup was going to taste so delicious. And a meal unto itself! Just a big old bowl of steaming goodness. Didn’t even require saltines or oyster crackers. And I always want saltines or oyster crackers with chicken noodle soup. But the soup simply didn’t need embellishing in any way. And it had been fairly quick and easy to prepare. (I always give myself points for these important aspects of getting a meal on the table.)

So during this somewhat dreary and flu ridden part of the year, whip up a pot of this soup. It’s hearty without being heavy. It’s likely to be enjoyed by every member of your family, and it’s full of nutritious ingredients. Can you realistically ask more from a soup than this? I thought not too. Enjoy! And stay healthy.

• 1 qt. chicken stock
• 3 c. water
• 3-4 small boneless skinless chicken thighs or 1 large or 2 small boneless, skinless chicken breast or any combination of chicken pieces you happen to have on hand
• small pkg. chicken or turkey innards (hearts, livers, gizzards), optional but really adds to the flavor of the broth  
• 1 lg. carrot, diced
• 2 celery stalks, thinly sliced
• 1 lg. shallot, finely chopped
• 2 garlic cloves, minced
• 4-5 green onions, sliced and divided
• 2 bay leaves
• 2 T. minced fresh parsley
• 2-3 fresh sage leaves, minced or ¼ tsp. dried sage
• 1 tsp. fresh thyme leaves or ¼ tsp. dried thyme leaves
• 1 tsp. kosher salt
• freshly grated black pepper
• 10 oz. (or so) defrosted chicken potstickers (I use Crazy Cuisine brand frozen potstickers)
• 1 T. cornstarch
• 1 T. water
• 1 T. Tamari or soy sauce
• 2 eggs, lightly beaten
• ½ tsp. toasted sesame oil

Place the chicken stock, water, chicken pieces, innards, carrot, celery, shallot, garlic, the white and light green parts of the green onions (save the dark green parts for later), bay leaves, parsley, sage, thyme, salt, and pepper in a large covered pot. Bring to a boil, reduce heat, cover, and simmer for an hour. (After about 20 minutes, check to see if the chicken is done. If so, remove to a plate and allow to cool before cutting into small bite sized pieces.)

After simmering the stock, taste the broth. If it tastes like it could use a few more minutes for the flavors to meld, go for it.

When you decide you’ve been patient enough, remove and discard the innards and bay leaves. (If you love innards, of course you can chop them up and add them to the soup when you add the cooked diced chicken meat.) Bring the broth to a boil and add the defrosted potstickers. Boil for 3-4 minutes or until they are tender. Reduce heat, taste, and add salt and pepper if required.

While the potstickers are cooking, whisk the cornstarch, water, and Tamari together in a small bowl. Add to the soup along with the diced cooked chicken. Bring to a boil stirring all the while.

Drizzle the beaten egg into the soup in a slow stream. Use a large spoon to very gently stir the soup. Stir in the sesame oil and the remaining sliced green onions. Serve immediately.