Chicken Wonton Soup - Cozy, comforting wonton soup just like your favorite takeout place! No need to be intimidated here. This recipe is so quick and easy, and the chicken wontons are packed with so much flavor! Nothing beats homemade, right?

Cozy, comforting wonton soup just like your favorite takeout place! No need to be intimidated here. This recipe is so quick and easy, and the chicken wontons are packed with so much flavor! Nothing beats homemade, right?

Chicken Wonton Soup - Cozy, comforting wonton soup just like your favorite takeout place! No need to be intimidated here. This recipe is so quick and easy, and the chicken wontons are packed with so much flavor! Nothing beats homemade, right?

Greetings from Seattle!

It’s been a sunny day, a rainy day, and then a sunny+rainy day back to back within 20 minutes.

And in between all the rain and sunshine, we had so many bowls of clam chowder, hot fried cinnamon sugar donuts, a beef and cheese piroshky, a blackened salmon sandwich, and the most amazing pesto lasagna.

We are certainly not going to eat ever again when we return to Los Angeles.

But until then, let me share my favorite chicken wonton soup ever.

Don’t be intimidated – homemade wontons are easier to make than you think! And the simple, yet super flavorful broth comes together in just 20 minutes.

The wontons cook through very quickly so be sure to keep an eye on them!

Chicken Wonton Soup

Chicken Wonton Soup

Yield: 6 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Cozy, comforting wonton soup just like your favorite takeout place! No need to be intimidated here. This recipe is so quick and easy, and the chicken wontons are packed with so much flavor! Nothing beats homemade, right?
4.6 stars (8 ratings)
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Ingredients

  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 3 cloves garlic, minced
  • 1 ½ tablespoons freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 ½ tablespoons seasoned rice wine vinegar
  • 1 tablespoon reduced sodium soy sauce
  • 6 ounces shiitake mushrooms
  • 3 baby bok choy, coarsely chopped
  • 2 green onions, thinly sliced

For the chicken wontons

  • 8 ounces ground chicken
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • ¼ teaspoon white pepper
  • 36 2- inch won ton wrappers

Instructions

  • In a large bowl, combine chicken, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and white pepper.*
  • To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.*
  • Heat sesame oil and canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Whisk in chicken broth, rice wine vinegar, soy sauce and mushrooms. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 8-10 minutes. Stir in bok choy and green onions.
  • Stir in wontons until cooked through, about 2-4 minutes.
  • Serve immediately.

Notes

*The filling in the wontons does not have to be cooked prior to wrapping.
*TO FREEZE: Place wontons in a single layer onto a baking sheet; freeze until firm, about 2 hours. Transfer to a Ziploc bag; freeze up to 3 months. To cook from frozen, increase cooking time by 2-3 minutes.

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