Potsticker Soup (Paleo, AIP, Keto, Whole30, GF)

If you crave the savory, comforting flavors of your favorite takeout but need a clean meal, this Potsticker Soup (Paleo, AIP, Keto, Whole30, GF) is your perfect solution. This bowl is packed with hearty ground meat, tender Napa cabbage, and earthy shiitake mushrooms, all swimming in a rich, flavorful bone broth. It is a one-pot meal designed for those on restrictive diets who refuse to sacrifice taste. Whether you are looking for an easy weeknight dinner or a nourishing lunch, this soup is guaranteed to hit the spot and keep you feeling energized without the common allergens.

This recipe relies on fresh, wholesome ingredients that pack a punch. High-quality ground meat and fresh aromatics like ginger and garlic are essential for the authentic potsticker taste profile.

• 4 cups meat stock, broth, or bone broth
• 1-¾ pound Napa cabbage, sliced into bite-size pieces
• 1 pound ground meat (pork or poultry)
• 7 ounces shiitake mushrooms, thinly sliced
• 1 bunch scallions, sliced (separate whites and greens)
• 2 Tablespoons coconut aminos
• 2 Tablespoons fresh ginger root, grated
• 2 cloves garlic, minced (optional for Keto)
• 2 teaspoons sea salt
• ½ teaspoon ground white pepper (or ground ginger for AIP)
• 2 Tablespoons fat of choice (such as avocado oil or lard)

We know every kitchen pantry is different, so here are a few simple ways to customize your bowl.

• For Keto: Discard the scallion whites and use only the greens to keep carb counts low.
• Fat source: If you are not AIP, toasted sesame oil adds a beautiful depth of flavor.
• Mushrooms: If you cannot find fresh shiitakes, cremini mushrooms are a great substitute.
• AIP friendly: Ensure you use ground ginger in place of white pepper to maintain strict compliance.
• Protein swap: This works perfectly with ground turkey or chicken if you prefer poultry over pork.

Step 1: Brown the Protein

Heat your soup pot over medium-high heat. Add your ground meat, 1 teaspoon of sea salt, and the white pepper or ginger. Break the meat apart with a spatula and cook until fully browned and no pink remains. Remove the meat with a slotted spoon, leaving the rendered fat in the pan.

Step 2: Sauté the Vegetables

Ensure you have about 2-3 tablespoons of fat in the pot. If it is dry, add your fat of choice. Add the Napa cabbage and ½ teaspoon of salt. Sauté for 15 minutes, stirring every 5 minutes until soft. Stir in the mushrooms and remaining salt, cooking for another 5 minutes.

Step 3: Simmer and Serve

Return the cooked meat to the pot. Add your broth, scallion whites, ginger, and garlic. Bring to a gentle simmer, cover, and cook for 5 minutes. Remove from heat, stir in the scallion greens and coconut aminos, and serve hot.

Make this a full feast with these pairing ideas:

• Serve alongside a crisp cucumber salad with rice vinegar dressing.
• Pair with cauliflower fried rice for a low-carb complete meal.
• Add a side of steamed bok choy or broccoli.
• Top with fresh cilantro or extra scallion greens for a bright finish.

Store your leftover Potsticker Soup in an airtight container in the refrigerator for up to 4 days. When ready to eat, simply reheat it on the stovetop over medium heat until steaming, or pop it in the microwave for 2-3 minutes. The flavors often improve as they meld in the fridge, making this an ideal meal-prep candidate.

Can I make this recipe ahead of time?

Yes, this recipe is excellent for meal prep. Simply cook, cool, and store in the fridge for up to four days.

Can I freeze this recipe?

You can freeze the soup base in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating.

What can I serve with this recipe?

It pairs wonderfully with simple sides like cauliflower rice, fresh cucumber salad, or steamed greens.

How do I keep this recipe from drying out?

Keep the pot covered during the final simmer to lock in moisture and ensure the broth remains flavorful and plentiful.

If you enjoyed this dish, you might also like these other healthy, family-friendly recipes:

• Try our savory Paleo Bone Broth Soup for another healing meal.
• Explore our Easy Keto Stir Fry for quick weekday dinners.
• Check out our Whole30 Cabbage Salad for a fresh side dish.
• Visit our Easy Dinner Collection for more inspiration.

Potsticker Soup (Paleo, AIP, Keto, Whole30, GF) is the ultimate “health-hack” for anyone who misses classic Asian-inspired flavors. By focusing on fresh, whole foods like crunchy cabbage and nutrient-dense broth, you get all the satisfaction of a takeout meal with none of the inflammatory ingredients. It is quick, easy, and incredibly versatile for any diet. Give this recipe a try tonight—your family will be asking for seconds in no time. Tag us in your photos and let us know how your bowl turned out!

Paleo Potsticker Soup

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• Author: Clarice
• Prep Time: 15 Mins
• Cook Time: 35 Mins
• Total Time: 50 Mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Paleo, Keto, Whole30, AIP, Gluten-Free

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Description

Experience all the savory, umami-rich flavors of your favorite potsticker dumplings in a clean, nourishing bowl of soup. This Paleo, AIP, Keto, and Whole30-friendly recipe features succulent ground turkey or chicken, crisp Napa cabbage, and earthy shiitake mushrooms simmered in a deep, bone-health boosting broth. It is a one-pot wonder that delivers maximum comfort and authentic aromatic notes from fresh ginger and garlic, without the need for gluten-filled wrappers or harmful additives. Perfect for healthy meal prep.

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Ingredients

Scale 1x2x3x

4 cups high-quality bone broth

1–3/4 pound Napa cabbage, sliced into bite-size pieces

1 pound ground turkey or ground chicken

7 ounces shiitake mushrooms, thinly sliced

1 bunch scallions, sliced (separate whites and greens)

2 Tablespoons coconut aminos

2 Tablespoons fresh ginger root, grated

2 cloves garlic, minced

2 teaspoons sea salt

1/2 teaspoon ground white pepper

2 Tablespoons avocado oil

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Instructions

Step 1: Brown the Protein

Heat your soup pot over medium-high heat. Add your ground meat, 1 teaspoon of sea salt, and the white pepper or ginger. Break the meat apart with a spatula and cook until fully browned and no pink remains. Remove the meat with a slotted spoon, leaving the rendered fat in the pan.

Step 2: Sauté the Vegetables

Ensure you have about 2-3 tablespoons of fat in the pot. If it is dry, add your fat of choice. Add the Napa cabbage and ½ teaspoon of salt. Sauté for 15 minutes, stirring every 5 minutes until soft. Stir in the mushrooms and remaining salt, cooking for another 5 minutes.

Step 3: Simmer and Serve

Return the cooked meat to the pot. Add your broth, scallion whites, ginger, and garlic. Bring to a gentle simmer, cover, and cook for 5 minutes. Remove from heat, stir in the scallion greens and coconut aminos, and serve hot.

Pro Tips

• Always slice your Napa cabbage into consistent bite-sized pieces so it cooks evenly.
• Use high-quality bone broth for a more luxurious, velvety texture.
• For extra crunch, garnish the finished bowl with thinly sliced radish or toasted sesame seeds.
• If the soup tastes flat, a tiny splash of coconut aminos usually fixes it perfectly.

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Notes

For an AIP-compliant version, substitute the white pepper with extra ground ginger. This soup stores beautifully in the refrigerator for up to 4 days and tastes even better the next day as the flavors develop. Freezing is also an option for long-term meal prep.

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Nutrition

• Serving Size: 1 bowl
• Calories: 285
• Sugar: 3g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 3g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 85mg