Chicken Wonton Soup
- Chicken Wonton Soup
- Recipe
- Ingredients
- Instructions
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!
Recipe
Yield: 6 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
Instructions
1. In a large bowl, combine chicken, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and white pepper.*
2. 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.*
3. 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.
4. 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.
5. Stir in wontons until cooked through, about 2-4 minutes.
6. Serve immediately.
