Enjoy the comforting flavors of Chicken Wonton Soup right at home! This easy recipe features delicate wontons stuffed with seasoned chicken, all simmered in a fragrant, savory broth infused with ginger, soy, sesame, and garlic.
Why You’ll Love This Recipe
- Easy to Make – Simple steps to fold and cook wontons
- Make Ahead Friendly – Freeze wontons for a quick meal
- Better Than Takeout – Fresh, flavorful, and homemade
Ingredients You’ll Need
For the Wontons:
- Ground Chicken – Can be substituted with pork, shrimp, turkey, or beef
- Rice Vinegar – Adds a mild tang; swap with apple cider vinegar if needed
- Soy Sauce – Provides deep umami flavor; use tamari or coconut aminos for a gluten-free option
- Toasted Sesame Oil – Adds a nutty essence
- Garlic & Fresh Ginger – Key ingredients for a flavorful filling
- Light Brown Sugar – Balances out the saltiness
- Green Onions – Mild onion flavor; chives work as a substitute
- Wonton Wrappers – Found in most grocery stores near fresh noodles
For the Soup:
- Low-Sodium Chicken Broth – Adjust salt if using regular broth
- Garlic Cloves – Enhances depth of flavor
- Dark Soy Sauce – Richer than regular soy sauce
- Sesame Oil – Adds warmth and nuttiness
- Green Onions – Garnish for added freshness
- Baby Bok Choy – Provides a fresh crunch
How to Make Chicken Wonton Soup
1. Make the Wonton Filling
In a bowl, mix ground chicken, rice vinegar, soy sauce, sesame oil, garlic, ginger, brown sugar, and chopped green onions until well combined.
2. Fold the Wontons
- Place a teaspoon of filling in the center of each wonton wrapper.
- Lightly wet the edges with water.
- Fold into a triangle, pressing edges to seal.
- Bring two opposite corners together and seal with a dab of water.
3. Cook the Soup
- In a large pot, combine chicken broth, garlic, soy sauce, sesame oil, and green onions. Bring to a boil.
- Add baby bok choy and let simmer for 2-3 minutes.
4. Cook the Wontons
- Boil 4 quarts of water in a separate pot.
- Add wontons, stirring gently to prevent sticking.
- Once they float, simmer for 2 more minutes until the wrappers look translucent.
5. Assemble & Serve
- Strain the wontons and add them to the broth.
- Garnish with chopped green onions and serve hot.
How to Store & Reheat
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezing Wontons: Freeze uncooked wontons in a single layer, then transfer to freezer bags.
- Reheating: Warm soup over medium heat until hot, avoiding vigorous boiling to prevent wonton breakage.
FAQs
What’s the Difference Between Wontons and Dumplings? Wontons have a thinner, often square wrapper and are typically boiled or fried, while dumplings can be thicker and prepared in various ways, including steaming or pan-frying.
Can I Use Other Proteins for the Filling? Absolutely! Swap chicken with ground pork, shrimp, turkey, or even a plant-based alternative.
Can I Make This Soup Vegetarian? Yes! Use vegetable broth and fill wontons with tofu, mushrooms, and greens.
More Delicious Soups to Try
- Olive Garden Zuppa Toscana – A creamy, savory delight
- Turkey and Rice Soup – A comforting classic
- Shrimp and Corn Soup – Light yet satisfying
- Chicken Tortellini Soup – A hearty, cheesy twist
Give this homemade Chicken Wonton Soup a try and enjoy a restaurant-quality dish right in your kitchen!
Ingredients
For the Wontons:
- ½ pound ground chicken
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic, grated
- 1 teaspoon fresh ginger, grated
- 1 teaspoon light brown sugar
- 2 green onions, finely chopped
- 24 wonton wrappers (square, 3½ inches each)
For the Soup:
- 6 cups low-sodium chicken broth
- 3 garlic cloves, minced
- 2 ½ tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 2-3 green onions, finely chopped
- 3 baby bok choy, cut lengthwise
Instructions
Prepare the Wontons:
- In a mixing bowl, combine ground chicken, rice vinegar, soy sauce, sesame oil, garlic, ginger, brown sugar, and green onions. Stir well.
- Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
- Moisten the edges with a little water, fold into a triangle, and press the edges to seal. Bring the two opposite corners together and seal with water.
- Repeat with remaining wrappers and set aside.
Make the Soup:
- In a large pot over medium heat, add chicken broth, garlic, soy sauce, sesame oil, and green onions. Bring to a boil.
- Add bok choy and let simmer for 2-3 minutes.
- In a separate pot, bring 4 quarts of water to a boil. Carefully drop in the wontons, stirring gently to prevent sticking.
- When the wontons float, let them simmer for 2 more minutes until the wrappers appear slightly translucent.
- Drain the wontons and transfer them to the soup.
Serve:
Ladle the hot soup into bowls, garnish with extra green onions, and enjoy!
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