Floating Olive Branch
Easy Dumpling Soup


4 cups chicken or vegetable broth 

1 tablespoon soy sauce or low sodium soy sauce 

1 tablespoon Honey Ginger White Balsamic 

1 tablespoon Garlic Infused Olive Oil 

2 teaspoons Sesame Oil 

2 cups fresh or frozen kale, chopped  

10 oz vegetable, chicken or pork potstickers 

1/4 cup yellow onion, thinly sliced 

1/4 cup scallions, chopped or frizzled 

2-3 tablespoons fresh cilantro, chopped 

1-2 tablespoons chili garlic paste (optional) 

1 lime, halved 



Combine the broth, soy sauce, balsamic vinegar, olive oil, and sesame oil in a medium saucepan or pot. Whisk these ingredients together until well combined.

Place the saucepan over medium-high heat and bring the soup base to a gentle simmer.

Once the soup base is simmering, add the kale. Let it cook until the kale becomes tender-crisp, which should take about 5 minutes.

Introduce the potstickers to the simmering soup base. Allow them to simmer until they are fully cooked through, which usually takes 2-3 minutes.

Divide the flavorful soup into individual serving bowls.

To enhance the taste, top each bowl with yellow onion, scallions, fresh cilantro, and a dollop of chili paste.

Serve the soup alongside fresh lime wedges, allowing diners to add a citrusy squeeze to their taste preference.

For Packing Lunch:

Prepare the soup base following the initial cooking instructions. Add the kale, but do not cook it. Remove the saucepan from the heat and allow it to cool.

Once the soup base has cooled, transfer it into a sealable container.

When you're ready to reheat and enjoy your lunch, portion the soup into bowls, then add the potstickers.

Cover the bowls and microwave until the soup is hot throughout.

Keep the accompaniments, such as the yellow onion, scallions, cilantro, and chili paste, separate from the soup until you're ready to serve and savor your delicious meal.