Chicken Noodle Wonton Soup

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5 from 1 vote

This Chicken Noodle Wonton Soup has all the flavor of a traditional chicken noodle soup, with a delicious Asian twist!

Prep Time1

Total Time1 30

Course: Soup

Cuisine: American/Chinese

Servings:

Calories: 400kcal

Author: Kaitlin

Ingredients

For the wontons:

1 pound ground chicken
1/2 cup parsley (or to taste, finely chopped)
1 clove garlic
1/4 cup water
2 tablespoons dry sherry cooking wine
juice of 1/2 a lemon
1 tablespoon oil
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/2 teaspoon black pepper
2 tablespoons butter (melted)
1 package wonton wrappers

For the soup:

1 tablespoon oil
1/2 white onion (diced)
3 medium carrots (about 1 cup, diced)
3 stalks celery (about 1 cup, diced)
5 cups chicken broth
salt and pepper (to taste)

Instructions

Combine all the wonton ingredients (except for the wrappers) in a bowl. Stir thoroughly, mixing in one direction until the filling becomes well-combined and paste-like, about 10 minutes.
Prepare a large sheet pan lined with parchment paper, and get a small bowl of room temperature water. Lastly, bring a small pot of water to a boil, so you can taste test a couple wontons.
To assemble the wontons, take your square wonton wrapper, wet your finger, and dab one side of the square with water. Add 1-2 teaspoons of filling in the center, and gently fold the wrapper in half. Seal on all sides. Using your finger, brush another dab of water on one corner (of the filling side), and gently overlap the two corners of the rectangle by pressing them together. Place on the parchment-lined sheet pan.
Make one more wonton, boil, and taste test the two samples (we find that tasting two, and not just one, helps us get a better feel for the flavor and adjust seasoning more accurately). Make adjustments to taste before proceeding to make the whole batch.
With the wontons made, assemble the soup. This recipe uses just 5 cups of chicken broth with the expectation that you’ll freeze half of the wontons for another day. 5 cups of broth is enough for 4 servings.
Heat 1 tablespoon of oil in a soup pot. Sweat the onions until they’re translucent. Add the carrots and celery, and cook for about 2 minutes. Add the broth, and simmer, covered for about 20 minutes, until the vegetables are tender. Season with salt and pepper to taste.
Bring a separate pot of water to a boil for your wontons. Boil them for 5-6 minutes (for fresh wontons) or 7-8 minutes (for frozen wontons). Divide into bowls and top with the hot soup.

Notes

Makes about 4 dozen wontons.

Nutrition info is for 4 servings of wontons (about 6 wontons per serving) with soup/vegetables, assuming the remaining 2 dozen wontons are frozen for later.

Nutrition

Chicken Noodle Wonton Soup by The Woks of Life. 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