Trader Joes Chicken Dumpling Soup Recipe

This savory, warming Trader Joes Chicken Dumpling Soup is made with frozen chicken gyoza, miso ginger broth, and fresh spinach, and ready in just 15 minutes. Watch as the frozen dumplings bob to the surface of the simmering liquid, plumping up into tender, juicy bites that look like you spent hours folding them. I love making this on busy weeknights when I need a comforting, restaurant-quality meal without the cleanup.

Better Than Takeaway

I used to grab the pre-made plastic tubs of soup from the refrigerated section, but making it fresh changes everything. The frozen dumplings keep their texture much better than the ones sitting in liquid on the store shelf, giving you that perfect chewiness rather than a soggy wrapper.

My first attempt used plain chicken broth, but I quickly realized the secret lies in the Miso Ginger Broth. It adds that deep, umami-rich flavor profile you crave from a dumpling house without needing to simmer bones or chop aromatics for hours.

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Trader Joes Chicken Dumpling Soup Ingredients

• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup carrots, sliced into thin coins
• 1 carton (32 oz) Trader Joe’s Miso Ginger Broth
• 1 cup water (optional, if you prefer a lighter broth)
• 1 bag (16 oz) Trader Joe’s Chicken Gyoza Potstickers (Frozen)
• 1 tbsp soy sauce (or tamari)
• 2 cups baby spinach or chopped bok choy
• 2 stalks green onions, sliced
• 1 tsp Chili Onion Crunch (optional, for serving)

How To Make Trader Joes Chicken Dumpling Soup

1. Sauté Aromatics: Heat the sesame oil in a large soup pot over medium heat. Add the minced garlic, grated ginger, and sliced carrots, cooking for 2-3 minutes until the garlic is fragrant and carrots slightly softened.
2. Simmer Broth: Pour in the full carton of Miso Ginger Broth, the water (if using), and soy sauce. Increase the heat to high and bring the mixture to a rolling boil.
3. Cook Dumplings: Carefully drop the frozen chicken gyoza into the boiling broth. Reduce heat to medium-high and let them simmer for 7-10 minutes, or until the dumplings are floating and the wrappers look tender.
4. Finish and Serve: Stir in the baby spinach and cook for just 1 minute until wilted. Remove from heat immediately and serve topped with sliced green onions and a drizzle of Chili Onion Crunch.

Recipe Tips

• Don’t Overcook: The dumpling wrappers can become gummy and fall apart if left boiling too long, so keep an eye on them and remove the pot from heat as soon as they float and look translucent.
• Boost the Broth: If you can’t find the Miso Ginger Broth, use regular chicken bone broth and whisk in 1 tablespoon of miso paste and an extra splash of soy sauce to mimic the flavor.
• Veggie Timing: If you want to use hardier greens like kale or broccoli, add them at the same time as the dumplings so they have enough time to soften.
• Spice Level: For an extra kick without the oil, add a teaspoon of sriracha or red pepper flakes directly into the broth while it simmers.

What To Serve With Chicken Dumpling Soup

This soup is a complete meal on its own, but it pairs beautifully with a crunchy cucumber salad dressed in rice vinegar and sesame seeds. A side of steamed edamame or scallion pancakes adds a nice textural contrast to the soft, savory dumplings.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Note that the dumplings will continue to absorb the broth as they sit, so you may need to add a splash of water or extra stock when reheating on the stove.

FAQs

Can I use the Thai Vegetable Gyoza instead?
Yes, the vegetable or pork gyoza work just as well in this recipe. The cooking time remains the same for all frozen potsticker varieties.

Is this recipe gluten-free?
The standard Trader Joe’s gyoza wrappers contain wheat, so this is not gluten-free. You would need to substitute with a specific gluten-free dumpling brand.

Can I freeze this soup?
It is not recommended to freeze the soup after making it, as the cooked dumpling wrappers tend to disintegrate when thawed. It is best to freeze the broth and dumplings separately.

Nutrition

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 980mg
• Total Carbohydrate: 38g
• Protein: 16g