Chicken Wonton Soup

Name: Chicken Wonton Soup
Total time: 1 h 30 min
Yield: Serves 8 (serving size: 1 cup soup and 4 dumplings)
Ingredients: 2 tablespoons toasted sesame oil; ½ cup finely chopped yellow onion; 1 tablespoon minced peeled fresh ginger; 1 tablespoon minced fresh garlic; 1 tablespoon minced seeded jalapeño; 7 ounces shiitake mushrooms; 6 cups unsalted chicken stock (such as Swanson); 2 cups water; 2 tablespoons rice vinegar; 1 ¼ teaspoons kosher salt, divided; ½ teaspoon black pepper; 4 garlic cloves, smashed; 1 (1-in.) piece fresh ginger, sliced; 12 ounces ground chicken; 1 large egg; 32 round wonton wrappers; 1 cup diagonally cut carrots; 1 cup diagonally cut sugar snap peas; ½ cup sliced green onions

1 Rating
2 Reviews

For an easier dumpling shape, fold wrapper in half over filling to form a half-moon; press well to seal edges. Stash a batch in the freezer for a faster, fresher, veggie-packed alternative to takeout.

By Adam Hickman

Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey; Styling: Ginny Branch Stelling

Recipe Summary

active:

1 hr

total:

1 hr 30 mins

Yield:

Serves 8 (serving size: 1 cup soup and 4 dumplings)

Nutrition Info

Directions

Step 1
Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add yellow onion, minced ginger, minced garlic, and jalapeño; sauté 4 minutes. Place onion mixture in a medium bowl.

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Step 2
Remove stems from mushrooms. Thinly slice mushroom caps; set aside. Add stems, stock, 2 cups water, vinegar, 1 teaspoon salt, black pepper, smashed garlic, and sliced ginger to pan; bring to a boil. Reduce heat; cover and simmer 45 minutes. Strain stock mixture over a bowl; discard solids. Return stock to pan over low heat, or follow freezing instructions.
Step 3
Add remaining 1/4 teaspoon salt, chicken, and egg to onion mixture, stirring well. Working with 1 wonton wrapper at a time (cover the remaining wrappers to keep from drying), spoon about 2 teaspoons chicken mixture into center of wrapper. Moisten edges with water; gather up and pleat edges of wrapper around filling to form a purse. Repeat procedure with remaining chicken mixture and wrappers. Continue with step 4, or follow freezing instructions.
Step 4
Add carrots to stock in pan; simmer 4 minutes. Add mushroom caps, dumplings, and peas; cook 8 minutes. Divide soup evenly among 8 bowls; sprinkle evenly with green onions.
Step 5
HOW TO Freeze: Add vegetables to stock mixture; cool completely. Freeze stock mixture and dumplings separately in large ziplock plastic freezer bags. Thaw: Microwave stock mixture at MEDIUM (50% power) 3 to 4 minutes or until bag is pliable. Reheat: Pour stock mixture into a large Dutch oven; simmer 5 minutes or until thoroughly heated. Add frozen wontons; cook 3 minutes.

Nutrition Facts

Per Serving:

245 calories; fat 8.2g; saturated fat 1.8g; mono fat 3.2g; poly fat 2.5g; protein 16g; carbohydrates 26g; fiber 3g; cholesterol 63mg; iron 2mg; sodium 631mg; calcium 62mg; sugars 3g; added sugar 1g.

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Jen

10/29/2020

This recipe has become hands down our family’s favorite. Yes, it is a bit involved, but oh-so-worth it! I found that I only needed 1 teaspoon of ground chicken per wonton, so I wound up making double the number of wontons. No problem...I just made another batch of the soup to freeze. The instructions aren’t quite as clear as I would have liked. I looked up other recipes to confirm that you stuff the wontons with raw chicken. When I cook the frozen soup and wontons, I simmer the frozen wontons for 8 minutes in the soup, just to make sure the chicken cooks.

Jennifer

11/20/2018

This recipe required a lot of steps, and the instructions were not as clear as they could have been. I broke this up into steps, making the dumplings first, and then freezing them. I used square wonton wrappers, so folded the wontons into envelope shapes. Freezing them turned out ok, but it seemed to make a ton of the wontons. Also, it wasn't clear from the recipe if the ground chicken should be raw or cooked. I looked up another recipe, and went with raw, which was the right call. This recipe called for 2 teaspoons, which equaled one tablespoon; which was WAY too much to put in the wonton wrapper. I had raw chicken squishing out the sides. Eventually I settled for 1 teaspoon of the chicken mixture per wonton wrapper, which worked for the size wrapper I had.

When I made the stock, that was fairly straightforward. But, when I added the wontons, it seemed that the total number of wontons I made would be too much to add to the soup. So, now I have leftover wontons that I'll just make separately.

All in all, the soup was good. Not a ton of flavor, but it was good for a cold fall meal. For the amount of effort required, I probably won't be making this again.

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