Ingredients

• 1 onion diced
• 2 carrots diced
• 4 oz sliced mushroom
• 2 tbsp olive oil
• 5 1/2 cups low-sodium chicken stock
• 1 bay leaf
• 1/2 bag gyoza
• 2 tbsp chopped parsley

Directions

1. Saute onion, carrots, celery and mushrooms in olive oil

2. Add stock, 2 cups water, and bay leaf. Bring to a boil.

3. Add gyoza; simmer for 6 min

4. Season with salt and pepper and parsley.

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