Warm up your day with this comforting chicken wonton noodle soup. Filled with tender chicken-filled wontons, fresh vegetables, and a savory broth, it’s an easy and delicious meal for any season.
Ingredients:
Soup Base:
- 2 tsp toasted sesame oil
- 2 garlic cloves, finely minced
- 2 liters (8 cups) low-sodium chicken broth
- 1 Tbsp tamari or light soy sauce
- 1 liter (4 cups) water
- 225 g fresh ramen or egg noodles
- 800 g baby bok choy, halved or quartered
- 4 shiitake mushrooms, thinly sliced
- 4 spring onions, chopped
Chicken Wontons:
- 150 g ground chicken breast
- 2 Tbsp diced water chestnuts
- 1 spring onion, finely chopped
- 1 garlic clove, minced
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- 1 tsp tamari
- 16 square wonton wrappers
Instructions:
- Make Wontons: Mix chicken, water chestnuts, garlic, ginger, green onion, sesame oil, and tamari in a bowl. Spoon about 1 tsp of filling into the center of each wrapper. Wet edges with water and fold into triangles or rectangles to seal.
- Prepare Soup: Heat sesame oil in a large pot over medium-low heat. Sauté garlic until fragrant, about 2 minutes. Add chicken broth, water, and tamari. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Cook Noodles: Boil noodles in a separate pot following package instructions. Drain and set aside in bowls.
- Add Vegetables and Wontons: Stir bok choy and mushrooms into the simmering soup and cook for 3–4 minutes until just tender. Gently drop in the wontons and simmer for another 4 minutes until fully cooked.
- Serve: Ladle soup, vegetables, and wontons over the noodles. Garnish with spring onions and adjust seasoning to taste.
