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–+ servings
Chicken Wonton Soup

Comforting Chicken Wonton Soup for Cozy Nights at Home

This Chicken Wonton Soup is a heartwarming dish featuring tender chicken-stuffed wontons and fragrant broth, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wontons
  • 1 pound Ground Chicken Can substitute with shrimp, pork, turkey, or beef
  • 1 tablespoon Unseasoned Rice Vinegar White vinegar works as a replacement
  • 2 tablespoons Soy Sauce Tamari is a gluten-free alternative
  • 1 tablespoon Toasted Sesame Oil Sunflower oil can be used if needed
  • 2 cloves Garlic (grated) Garlic powder can serve as a substitute
  • 1 tablespoon Fresh Ginger (grated) Ground ginger can be used, though less potent
  • 1 teaspoon Light Brown Sugar White sugar can serve in a pinch
  • 2 stalks Green Onions (finely chopped) Feel free to swap with chives
  • 1 package Wonton Wrappers Use fresh or frozen varieties
For the Broth
  • 6 cups Low-Sodium Chicken Broth Vegetable broth can substitute
  • 2 cloves Garlic (minced) Add an extra clove if preferred
  • 2 tablespoons Dark Soy Sauce Regular soy sauce is acceptable
  • 2 cups Baby Bok Choy (cut lengthwise) Consider substituting with Swiss chard or spinach

Equipment

  • Mixing bowl
  • Large Pot
  • Separate Pot
  • Slotted spoon
  • tray

Method
 

Step-by-Step Instructions for Chicken Wonton Soup
  1. In a mixing bowl, combine ground chicken with unseasoned rice vinegar, soy sauce, and toasted sesame oil. Add grated garlic, grated fresh ginger, light brown sugar, and chopped green onions. Mix until well combined.
  2. Take a wonton wrapper and place approximately 1 teaspoon of the chicken filling in the center. Moisten the edges with water and fold over to form a triangle. Seal firmly and repeat until all filling is used.
  3. In a large pot, pour in chicken broth, add minced garlic, dark soy sauce, and toasted sesame oil. Bring to a gentle boil and stir occasionally.
  4. Once boiling, toss in the baby bok choy and let it simmer for 2-3 minutes until wilted.
  5. In a separate pot, bring water to a boil. Add wontons and boil for 4-5 minutes until they float. Remove with a slotted spoon.
  6. Add the wontons to the warm broth and heat for 1 minute. Serve hot in bowls, garnished with additional chopped green onions.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Avoid overpacking the wonton wrappers. Boil wontons separately to maintain broth clarity. Prepare extra wontons and freeze for convenience. Adjust soy sauce and ginger to taste.

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