Homemade Wonton Soup Recipe – Easy and Comforting

Craving a cozy bowl of homemade comfort food? Let me introduce you to my favorite Homemade Wonton Soup Recipe—a light, savory, and soul-warming dish that’s surprisingly easy to prepare at home.

Whether you’re battling a cold or just need a comforting meal, this wonton soup delivers rich, flavorful broth and tender dumplings packed with juicy chicken and shrimp.

Perfect for a weeknight dinner or to impress guests, this recipe brings the authentic taste of Chinese takeout into your kitchen—without the fuss.

Ingredients List

Wonton Filling

• ½ lb ground chicken
• ½ lb finely chopped shrimp (optional)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 2 green onions, chopped
• 1 egg, lightly beaten
• ½ tsp salt
• ¼ tsp white pepper
• 30–40 wonton wrappers

Soup Base

• 6 cups chicken broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1-inch piece fresh ginger, sliced
• 2 garlic cloves, smashed
• 2 cups baby bok choy or spinach, chopped
• 2 green onions, sliced (for garnish)

Required Kitchen Tools

When it comes to preparing homemade wonton soup, the right tools will save you time and make the process much smoother:

1. Mixing Bowl – For combining all the flavorful ingredients of the wonton filling.
2. Small Spoon or Scoop – Perfect for portioning just the right amount of filling into each wonton wrapper.
3. Small Bowl of Water – Used to seal the edges of the wonton wrappers while folding.
4. Large Pot – To simmer the broth and cook the wontons evenly.
5. Slotted Spoon – Useful for lifting the cooked wontons without breaking them.
6. Soup Ladle – For serving the soup piping hot into bowls.

With these tools on hand, you’re all set for a seamless cooking experience.

Wonton Preparation

Making homemade wontons is simpler than it looks—and honestly, a little meditative. Once you get into a rhythm, folding these delicate dumplings becomes a breeze.

Mixing the Filling

In a large mixing bowl, I combine the ground chicken, finely chopped shrimp (this adds great texture but can be skipped), soy sauce, sesame oil, grated ginger, minced garlic, chopped green onions, lightly beaten egg, salt, and white pepper. I mix everything thoroughly until the filling is well blended but not overworked—just enough to hold together in each wrapper.

Assembling the Wontons

Here’s how I like to fold wontons quickly and neatly:

1. Spoon the Filling: Place about 1 teaspoon of the prepared filling in the center of a wonton wrapper.
2. Wet the Edges: Dip your finger in a small bowl of water and run it along the edges of the wrapper. This helps seal everything in.
3. Fold into a Triangle: Fold the wrapper diagonally to form a triangle, pressing out any air and sealing the edges tightly.
4. Pinch the Corners: Take the two bottom corners of the triangle and fold them together, pressing them tightly to create that classic wonton shape.

Repeat with the remaining filling and wrappers. I usually get around 30 to 40 wontons, depending on how generous I am with the filling.

Tip: You can freeze extra uncooked wontons in a single layer on a tray. Once frozen solid, transfer them to a resealable bag. They’ll keep for up to 1 month and can be cooked straight from frozen.

Cooking the Soup

Now that the wontons are ready, it’s time to make the aromatic broth and bring everything together. This part is fast, simple, and fills your kitchen with the most irresistible smell.

Preparing the Broth

In a large pot, I pour in 6 cups of chicken broth and add the sliced ginger and smashed garlic cloves. I let it come to a gentle simmer over medium heat and allow it to cook for about 5 minutes. This step infuses the broth with warmth and depth, thanks to the fresh aromatics.

After simmering, I remove the ginger and garlic to keep the broth smooth. Then I stir in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil for that classic umami flavor.

Cooking the Wontons

With the broth gently simmering, I carefully add the freshly folded wontons—just a few at a time to avoid overcrowding the pot. They’ll sink at first but rise to the surface when they’re fully cooked, usually in about 4 to 5 minutes. The wrappers become translucent, and the filling firms up nicely.

If using frozen wontons, just add an extra minute or two to the cooking time. Don’t worry—they cook beautifully from frozen.

Adding the Greens

Once the wontons are floating and fully cooked, I stir in 2 cups of chopped baby bok choy or spinach. The greens only need a couple of minutes to wilt and brighten the broth. This not only adds color and nutrition but balances the richness of the soup perfectly.

Serving and Storage

Your kitchen smells amazing, the wontons are tender, and the broth is full of comforting flavor—now it’s time to serve up this cozy homemade soup.

Serving Suggestions

To serve, I ladle the hot broth into bowls, making sure to include a generous portion of wontons and greens in each. I top everything with freshly sliced green onions for a pop of color and a bit of bite.

If I’m in the mood for a little heat, I drizzle on some chili oil or add a pinch of crushed Sichuan peppercorns for that signature tingle. It takes the flavor to the next level without overpowering the delicate broth.

Want to bulk it up? You can serve this soup with:

• A side of steamed jasmine rice
• Quick-pickled cucumbers
• Or a simple Chinese tea egg

This makes it a satisfying and well-rounded meal.

Storage Instructions

Refrigerating Leftovers:
If I have leftovers (which rarely happens), I always store the broth and wontons separately. This keeps the wontons from getting soggy. Stored in airtight containers, the broth will stay fresh in the fridge for up to 4 days, and the wontons for about 2 days.

Freezing Tips:
Uncooked wontons freeze beautifully. As mentioned earlier, lay them flat on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll last for up to a month. You can cook them straight from the freezer—no thawing required.

Conclusion

There’s something so rewarding about making wonton soup from scratch. From folding each dumpling to simmering the broth, this recipe brings both flavor and comfort in every bowl. Whether you’re under the weather, short on time, or just craving something cozy and nourishing, this homemade wonton soup is your go-to. The best part? Once you’ve made it once, you’ll find yourself making double batches just to stock your freezer. Trust me—it’s that good. So grab your ingredients, put on your favorite playlist, and enjoy the soothing ritual of cooking from the heart.