Easy Chicken Wonton Soup

Chicken wonton soup with homemade wontons is a cozy meal on a cold snowy night. With the wontons, it’s also basically a complete meal. Making your own wontons by hand seems intimidating, but it’s pretty easy if you’ve got some pre-made wonton wrappers (usually sold near the tofu in the supermarket.) I used ground chicken and Chinese chives as a filling.

Apart from the wontons, there aren’t too many other ingredients other than chicken stock and a few seasonings.

If you have too many wontons to eat, you can easily freeze them on a sheet pan in the freezer. Once frozen, you can pack all the wontons in a freezer bag for a couple of months. It’s important freeze the wontons separately on a sheet pan to avoid creating a congealed mass of wonton.

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Easy Chicken Wonton Soup

Servings: 6

Calories: 263kcal

Ingredients

Wontons

• 48 wonton wrappers
• 1 pound ground chicken
• 1 cup chopped garlic chives (or scallions)
• 1 tablespoon Shaoxing wine (or any dry sherry or rice wine)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1 pinch ground white pepper

Soup

• 4 cups low sodium chicken stock
• 1 cup water
• 4 chopped scallions
• 1 teaspoon sesame oil
• 1 pinch ground white pepper

Instructions

• In a bowl, stir together the chicken, garlic chive, Shaoxing wine, soy sauce, cornstarch, 1 teaspoon of sesame oil and a pinch of white pepper
• Set out a baking sheet lined with foil or parchment paper for your finished wontons. Fill a bowl with warm water for sticking the wontons together.
• Working one at a time, place 1 teaspoon of the chicken filling in the middle of each wonton wrapper. Use your finger to brush water along 2 sides of the wonton wrapper, and fold it in half to make a triangle. Make sure the edges of the triangle are secure! Then, fold the edges of the triangle together and use water to hold them together.
• Once you've got all your wontons finished, boil a pot of water. Cook your wontons in the boiling water for about five minutes. (Don't rely on "floating to the top" because we found that a lot of our wontons had air bubbles inside that caused them to float even when not fully cooked.) You'll need to do this in 2 batches, using a slotted spoon to remove the cooked wontons before adding the next batch.
• When the wontons are done cooking, pour the water out of the pot. Add the chicken stock, water, 4 chopped scallions, 1 teaspoon of sesame oil and a pinch of white pepper to the pot and bring it to a boil.
• Arrange the wontons in 6 soup bowls, and pour the hot soup over the wontons.
• Any wontons you don't use can be frozen on a sheet pan. Once frozen, you can transfer them to a freezer bag and store for a couple of months. Having homemade wontons in your fridge, ready-to-to is super convenient!