Homemade Wonton Soup Recipe – Easy and Comforting
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.
Equipment
- Mixing Bowl
- Small Spoon or Scoop
- Small Bowl of Water
- Large Pot
- Slotted Spoon
- Soup Ladle
Ingredients
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)
Instructions
- 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.
- 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.
- 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.