Pot Sticker-Spinach Chicken Soup | Oregonian Recipes

Name: Pot Sticker-Spinach Chicken Soup | Oregonian Recipes
Ingredients: 2 14 1/2-ounce cans reduced-sodium fat-free chicken broth or one 32-ounce box; 2 cloves garlic, minced; 1 fresh green or red jalapeño chile, seeded and minced; 16 to 18 frozen pork pot stickers (or substitute other pot stickers; see note); 1 1/2 cups fresh baby spinach or regular spinach, torn (about 1 ounce) or 1/3 cup frozen leaf spinach (one-fourth of a 10-ounce box), thawed, drained and squeezed to remove excess liquid; Hot chili oil (optional)

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Betty Robbins says, "This is a complete meal when served with crispy hot French or sourdough bread and a glass of your favorite wine."

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Ingredients

2 14 1/2-ounce cans reduced-sodium fat-free chicken broth or one 32-ounce box
2 cloves garlic, minced
1 fresh green or red jalapeño chile, seeded and minced
16 to 18 frozen pork pot stickers (or substitute other pot stickers; see note)
1 1/2 cups fresh baby spinach or regular spinach, torn (about 1 ounce) or 1/3 cup frozen leaf spinach (one-fourth of a 10-ounce box), thawed, drained and squeezed to remove excess liquid
Hot chili oil (optional)