Chicken Wonton Soup
This Chicken Wonton Soup recipe is a quick and delicious Chinese soup that can be an appetizer or complete meal.
Ground chicken breast is mixed with delicious flavorings then easily transformed into dumplings that can be made ahead so the soup is ready to go anytime.
This is one of the first recipes I posted way back in 2013 and has been popular ever since. For a little refresh, I updated the pictures and added a step-by-step video.
Wonton, which translates to ‘swallowing a cloud’, is a great way to describe how light these dumplings are. Ground chicken, green onions and flavorings are mixed together then wrapped in wonton wrappers then cooked in a delicious broth for a light and healthy soup.
Napa cabbage is traditional in wonton soup, but I like to use bok choy because it gets greener when it cooks which makes this soup very eye-catching and bright.
More additions to wonton soup
There are lots of ingredients you can add to the soup. Once additional ingredients are added, it then becomes Wor Wonton Soup. Wor is the Chinese word for everything. Some of these additions can be other vegetables like carrots, mushrooms, broccoli and proteins such as pork or shrimp.
The key to making the wonton assembly go quickly is to have everything lined up around your work area: the wonton wrappers, the chicken filling and a small bowl of water.
The wontons come together very quickly once you get the hang of making them. I like to lay out as many wonton wrappers that will fit on my board. In this case, I was making them in batches of 6.
How to make wontons in 4 easy steps (you can also see this in the video)
- Fill the wonton
Spoon a teaspoon of chicken mixture into the center of a wonton wrapper.
- Fold the wonton
Dip a pastry brush or your finger in the water and wet the top and right edge of the wonton wrapper. Fold the bottom left corner over the filling to meet the top right corner (this can be reversed if you are left handed).
Pinch so all the air is pushed out and the wonton wrapper is tight around the filling with a good seal.
Take the right and left corners and bring them around to meet at the bottom (wet one corner to help them stick).
This recipe makes a lot of wontons, 27 to be exact. Which is too many for the count of 3 in a single serving of soup. You can freeze whatever you don’t use.
To freeze, put the unused wontons in a zippered bag in a single layer. Put the bag flat in the freezer and simply pull out however many you need, when you need them.
Freezing leftover soup
Pour the leftover soup into a container with a tight fitting lid and freeze. To defrost, place in the fridge overnight then reheat in the microwave or a pan on the stovetop and enjoy!
Dishes to serve with Wonton Soup
- Vegetarian Chinese Hot and Sour Soup
- Trio of Asian Dipping Sauces
- Chicken and Vegetable Lettuce Wraps with Orange Sauce
The importance of using good chicken broth or stock.
I have had some terrible tasting chicken broth/stocks from the grocery store. Be sure your broth/stock has good flavor because just adding the ginger, soy and sesame oil may not help the flavor. Just keep this in mind.