The other day a friend and I were discussing all the illnesses in our school and I said, “It’s been a long time since I’ve been sick.” As soon as the words came out of my mouth I saw this in my head…

via GIPHY

Sigh. Too late. Murphy’s Law stopped by and now I am sick. My throat is raw and I’ve got a nasty cough but the doc said it was just a virus (last time I felt like this I had a bronchial infection) so he recommended rest and chicken wonton soup.

My doc’s office is down the street from Trader Joe’s so I picked up my favorite ingredients to make the soup. The only thing TJ’s didn’t have was the water chestnuts (but I already had some in the pantry) and I used ground ginger (which I also already had) instead of fresh.

Many recipes have instructions to make your own wontons but, frankly, mama ain’t got time for that. Instead, I used TJ’s potstickers. Here’s what else I put in the soup…

Ingredients

• 1 TBS olive oil
• 1 heaping TSP ginger
• 4-6 cloves of garlic (I like more.)
• 1  1/2 cup sliced carrots
• 1 cup sliced celery
• 1/3 cup of thinly slices green onions
• 1/2 cup sliced white mushrooms
• 1  1/2 cups roughly chopped bok choy
• 1 small can of sliced water chestnuts
• 12 cups of chicken broth
• 1 package of Trader Joe’s chicken pot stickers

Instructions

1. In a large pot, warm the olive oil and sauté the garlic, green onion and ginger for about two minutes. Add the chicken broth. Bring to a boil.

2. While the stock is cooking, chop the rest or the veggies.

3. Once the stock boils, lower to a simmer and add the carrots and celery and simmer for five minutes.

4. Add the book choy, mushrooms and water chestnuts and simmer for 2-3 minutes.

5. Carefully add the frozen pot stickers. Cook until tender. (It takes a few minutes.)

Serve and enjoy!

Well, that’s what’s cooking in my kitchen tonight. What was your favorite meal this week?

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