I created this cozy soup recipe last winter, but this year, I added chili crisp! It’s my new obsession, and I knew I had to do it. It gave such incredible flavor to this super delicious fall soup. This weeknight dinner recipe is ready in just 20 minutes, and it’s absolutely delicious! Such a quick fall dinner idea

Ingredients: Makes 4 servings
32 ounces chicken broth
1/4 cup soy sauce
1 whole chopped scallion
16 frozen pork dumplings (I’ve used both pot stickers and wontons, so the exact kind is up to you)
1-2 tablespoons of chili crisp (to taste)

Directions:
Cook dumplings in a pot according to package instructions (you should just need a splash of oil and some water to cook them).

Once the dumplings are cooked, leave them in the pot, then add the chicken broth and soy sauce. Let it heat for about 10 minutes on medium-low. Then, remove the soup, plate it, and top it with scallions and chili crisp (and an additional splash of soy sauce, if desired).