Chicken Wonton Soup

Green bok choy, sliced spring onions and chicken wontons on broth

Ground chicken breast is mixed with delicious flavorings then easily transformed into wontons that can be made ahead so the soup is ready to go anytime.

Course Soup

Cuisine Asian

Prep Time 10

Cook Time 3

Total Time 13

Servings

Calories 325

Author Janette

Ingredients

For the wontons:

1 pound (454 grams) ground chicken breast or skinless boneless chicken breasts
2 spring onions/scallions chopped
¼ teaspoon low sodium soy sauce
½ teaspoon rice vinegar
1 teaspoon fresh ginger peeled and chopped finely
¼ teaspoon salt you may need less if your soy sauce is salty
27 each, 2-inch (5 cm) square wonton wrappers

For the soup:

6 cups (1.4 liters) low sodium chicken stock/broth see note
6 ounces (170 grams) bok choy/pak choi
1 tablespoon grated ginger or to taste
2 tablespoons low sodium soy sauce or to taste
1 tablespoons toasted sesame oil or to taste
2 spring onions/onions sliced

Instructions

If using ground chicken:

To a food processor, add the chicken, spring onions/scallions, soy sauce, rice wine, ginger, salt and pepper. Pulse until the meat comes together in a ball.

If using chicken breast:

Cut the chicken into large pieces. Add to the food processor and pulse until it resembles ground chicken. Add the spring onions/scallions, soy sauce, rice wine, ginger, salt and pepper. Pulse until the meat comes together in a ball.

Make the wontons:

On a clean surface or cutting board, arrange the wonton wrappers. Have a small bowl of water nearby.
Spoon 1 tablespoon of of the chicken mixture into the center of each wonton. Wet a finger in the water and wet 2 edges of the wonton.
Fold the opposite corner to meet the wet edge to make a triangle. Press very firmly and make sure you get a good seal, pressing out any air so it is tight around the chicken and well sealed. This is important so the chicken doesn’t seep out when cooking.
With the folded corner facing away from you, bring the left and right corners around to meet at the bottom, wet with water and press firmly together. You can see this in the pictures and also in the video. Set aside. Don’t worry too much about the shape as they change dramatically when cooked.

Make the soup:

Add the chicken stock to a large pan and bring to a simmer. Add the wontons, bok choy, ginger, soy sauce and sesame oil. Taste to see if you want to add more ginger, soy or sesame oil. Simmer for 3 minutes.
Serve and garnish with sliced spring onions/scallions.

Video

Notes

Using a good tasting broth/stock is important because it will affect the taste of the finished soup.

Nutrition