Description
This homemade Wonton Soup recipe features tender, flavorful ground chicken wontons served in a savory, aromatic broth with fresh baby bok choy. Perfect for a comforting meal, this soup combines traditional Asian flavors with fresh ingredients for a delightful dining experience.
Ingredients
Scale
Wontons
- 1/2 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-shaped, 3½ inches on each side)
Soup
- 6 cups low-sodium chicken broth
- 3 garlic cloves (minced)
- 2 1/2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 2–3 green onions (finely chopped)
- 3 baby bok choy (cut lengthwise)
Instructions
- Prepare Filling: In a medium bowl, combine ground chicken, unseasoned rice vinegar, soy sauce, toasted sesame oil, grated garlic, grated fresh ginger, light brown sugar, and finely chopped green onions. Mix thoroughly until all ingredients are evenly incorporated.
- Lay Out Wonton Wrappers: Spread the wonton wrappers flat on a clean surface to prepare for filling. Ensure they are dry and not overlapping.
- Add the Filling: Place about one teaspoon of the chicken filling in the center of each wonton wrapper. Be careful not to overfill to prevent bursting during cooking.
- Moisten Edges: Lightly dip your fingertip in water and run it along the edges of each wonton wrapper to help seal the wontons securely.
- Fold Wontons: Fold the wrapper to form a triangle by bringing two opposite corners together and pressing the edges tightly to seal with no air pockets. Then bring the other two corners together, wetting and pressing to seal, creating the classic wonton shape.
- Rest Wontons: Allow the assembled wontons to rest on a plate or tray while preparing the soup, preventing them from sticking together.
- Prepare Soup Base: In a large pot over medium heat, combine low-sodium chicken broth, minced garlic, dark soy sauce, sesame oil, and finely chopped green onions. Bring to a gentle boil.
- Add Bok Choy: Add the baby bok choy to the simmering broth and cook for 2-3 minutes until tender but still crisp.
- Cook Wontons: In a separate large pot, bring about 4 quarts of water to a rolling boil. Gently drop the wontons into the water, stirring occasionally so they don’t stick to each other or the pot bottom. When the wontons float to the surface, continue cooking for an additional 2 minutes or until the dough looks slightly translucent.
- Combine Soup and Wontons: Use a slotted spoon or strain the wontons from the boiling water and transfer them carefully into the warm broth with bok choy.
- Serve: Ladle the hot wonton soup into bowls, garnish with additional chopped green onions if desired, and serve immediately. Enjoy your comforting and delicious homemade wonton soup!
Notes
- You can substitute ground chicken with ground pork or shrimp for variation.
- To prevent wontons from sticking, dust them lightly with flour or cornstarch after assembling if not cooking immediately.
- Use low-sodium soy sauces and broths to control salt content.
- For a spicier soup, add a dash of chili oil or fresh sliced chili peppers to the broth.
- Wontons can be frozen before boiling; place them on a tray separated and freeze, then store in a freezer bag up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boiling, Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: Wonton soup, chicken wontons, Asian soup, homemade wontons, chicken broth soup, easy wonton recipe
