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Dinner Rush! Carrot-Ginger Wonton Soup

Not unlike the rest of the free world, I haven’t been feeling so hot this last week. Congestion, light coughing and a perpetual need for multiple layers of blanketing – who loves flu season! So, in an edible effort to get myself back on the right track, I whipped up some of my favorite sick time comfort food: wonton soup.

When I’m feeling down, nothing brings me back like a big bowl of soup. I live in a curious little black hole where all of the Asian restaurants around me have nailed most Americanized Chinese delicacies with the exception of wonton soup – it’s just not very tasty in my neck of the woods. Needless to say, I’ve gotten pretty decent at making it at home.

Whenever going at wonton soup on my own, I save a boatload of time by using frozen pot stickers for the wontons. I start with a XXL dose of ginger to make a nice spicy base, and then simmer the pot stickers in the infused broth just until they’re tender. It’s a delicious meal for those ailing and healthy alike that’s done before the delivery man could even make it to your door.

Carrot-Ginger Wonton Soup

Yield: 4 servings
Prep Time: 5 minutes
Active Time: 20 minutes
Total Time: 30 minutes

1 tablespoon peanut or vegetable oil
2 medium carrots, peeled and sliced
1 (2-inch) knob ginger, peeled and cut into thin sticks
1 clove garlic, finely chopped
6 cups chicken broth
(1-pound) bag frozen pot stickers (18 to 20 pieces)
1 tablespoon soy sauce, or to taste
2 to 3 scallions, thinly sliced, to garnish
Handful chow mein noodles, to garnish

Place a medium heavy-bottom pot over medium-high heat with the oil. Add the carrots, ginger and garlic to the pot and cook, stirring frequently, until the ginger and garlic are aromatic, about 2 minutes. Add the chicken broth and bring the liquid up to a bubble.

Once the broth is boiling, reduce the heat to medium low and add the pot stickers. Simmer them, stirring gently, until heated through, about 5 minutes. Stir in the soy sauce.

Serve the soup garnished with scallions and chow mein noodles.

NOTE: Wait to add the soy sauce just before serving. Different chicken broths have different amounts of salt added, so taste it to make sure it needs the added kick.

Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars like Rachael Ray, Sandra Lee and Paula Deen, he now works as a food stylist and producer in NYC by day and a food writer and recipe developer at his home in New York’s Hudson Valley by night. You can see what he’s up to by following his latest tweets on Twitter at @patrickwdecker or visiting his website at patrickwdecker.com.

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