Name: Chicken Wonton Soup Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 12 ounces napa cabbage; 3/4 teaspoon salt; 10 shiitake mushrooms (fresh or dried; 6 oz./170g fresh or 1.5 oz./42g dried); 3 tablespoons oil; 1 pound boneless skinless chicken breast or thighs or ground chicken; 2 teaspoons ginger (finely minced); 1/4 cup scallions (finely chopped); 2 tablespoons soy sauce; 1 1/2 tablespoons shaoxing wine (or dry sherry cooking wine); 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon white pepper; 5 teaspoons chicken powder (or 1-2 teaspoons bouillon paste); 2 tablespoons water (preferably from soaking the mushrooms or salting the cabbage); 2 packages wonton wrappers (about 75-80 wrappers total)

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There’s just something so comforting about a warm bowl of soup that feels like a big hug – that’s exactly what this Chicken Wonton Soup Recipe delivers every time. Whether you’re winding down from a chilly day or craving something light yet satisfying, these delicate chicken-filled wontons swimming in flavorful broth hit the spot perfectly. I love how approachable it is to make from scratch, yet it tastes like you get it from your favorite Asian spot down the street.

This Chicken Wonton Soup Recipe is not only delicious but practical, too. It works beautifully as a weeknight dinner or a weekend project when you want something a bit special. Plus, it’s a great way to sneak in some veggies like napa cabbage and shiitake mushrooms without it feeling like a healthy chore. Let me walk you through everything—I promise you’ll want to keep this one in your recipe box forever!

Ingredients You’ll Need

Getting the right ingredients together for this Chicken Wonton Soup Recipe really makes the difference between good and amazing. Each item contributes layers of flavor and texture, so make sure you grab the freshest stuff you can find, especially the napa cabbage and mushrooms.

Napa cabbage: Adds a gentle crunch and subtle sweetness, plus it cooks quickly in the soup, which keeps things light.
Salt: A pinch here seasons the cabbage perfectly and helps draw out just enough moisture.
Shiitake mushrooms (fresh or dried): Fresh gives a meatier texture, dried adds an earthy depth — if using dried, soak them to bring out their best flavor.
Oil: Use a neutral oil for stir-frying the filling; it helps everything meld nicely.
Chicken (boneless, skinless breasts/thighs or ground): I prefer thighs for juiciness, but ground chicken works great for a smoother wonton filling.
Ginger (finely minced): It brings a fresh zing that brightens up the filling substantially.
Scallions (finely chopped): Adds that unmistakable mild onion flavor with a bit of texture.
Soy sauce: The salty backbone of the filling, so go with a good-quality one for the best taste.
Shaoxing wine (or dry sherry): This little splash gives the filling a lovely aromatic note; if you don’t have it, dry sherry is a fine substitute.
Oyster sauce: Adds savory umami richness that rounds out the filling beautifully.
Sesame oil: Just a teaspoon brings that signature toasted aroma that you’ll immediately associate with Asian flavors.
Sugar: Balances the saltiness while enhancing the natural sweetness in the chicken and veggies.
White pepper: A subtle heat that’s perfect in soups – less harsh than black pepper.
Chicken powder (or bouillon paste): This amps up the broth’s savory depth and gives it that restaurant-quality finish.
Water (preferably from soaking mushrooms or cabbage): Using this makes sure no flavor goes to waste and keeps the broth luscious.
Wonton wrappers: The star vessels for your filling – I find 2 packages have just the right amount to feed 4 people generously.

Variations

I love that this Chicken Wonton Soup Recipe is versatile enough to suit loads of tastes and dietary needs. Feel free to tweak it based on what you have—or want—and make it your own.

Vegetarian version: Swap chicken with finely diced tofu or mushrooms in the filling; use vegetable broth instead of chicken stock. I tried this once for a friend who’s vegetarian, and it was just as comforting and flavorful.
Spicy kick: Add a spoonful of chili garlic sauce or sprinkle some chili flakes into the broth if you like it hot. This change transformed the vibe on a rainy day into something extra cozy and warming.
Different proteins: Try ground pork or shrimp in the wontons to mix things up. Each brings a unique flavor and texture, keeping the recipe fresh every time you make it.
Gluten-free: I’ve experimented with gluten-free wonton wrappers from specialty stores, and while they can be a bit delicate, the soup itself stays just as delicious.

How to Make Chicken Wonton Soup Recipe

Step 1: Prep the veggies and mushrooms

Start by rinsing and thinly slicing the napa cabbage and shiitake mushrooms. If you’re using dried mushrooms, soak them in warm water for about 20 minutes until softened, then drain but save the soaking liquid for your broth—it’s gold! Toss the sliced veggies with ¾ teaspoon of salt and let them sit; this draws out excess moisture, so your filling isn’t watery. After about 10 minutes, gently squeeze the cabbage to remove its liquid and set everything aside.

Step 2: Make the chicken wonton filling

This is where the magic happens. In a mixing bowl, combine your ground chicken (or finely chopped chicken pieces) with minced ginger, chopped scallions, soy sauce, shaoxing wine, oyster sauce, a bit of sesame oil, sugar, white pepper, and chicken powder. Mix everything gently but thoroughly—don’t overwork the meat to keep those wontons tender. Next, fold in your drained cabbage and mushrooms so every bite has a bit of veggie crunch and umami.

Step 3: Wrap the wontons

Grab a wonton wrapper and place about a teaspoon of filling in the center. Dip your finger in some water and moisten the edges to help seal. Fold the wrapper diagonally to form a triangle and press out any air. Then, bring the two corners together and pinch firmly. Don’t stress if your first few aren’t perfect; they’ll still taste amazing! This part turned into a fun little gathering activity in my house, so maybe recruit some help if you’re making a big batch.

Step 4: Prepare the broth and cook the soup

Heat 3 tablespoons of oil in a large pot over medium heat. Add any leftover bits of ginger or scallions if you like, then pour in the mushroom soaking liquid and any cabbage water you saved, topping with clean water to make about 6 cups of broth. Bring this to a gentle boil, then season with soy sauce, oyster sauce, and chicken powder to taste. Carefully drop the wontons in and simmer until they float and the chicken inside is fully cooked—around 4-5 minutes. Add the cabbage slices into the soup toward the end for a quick wilt.

How to Serve Chicken Wonton Soup Recipe

Chicken Wonton Soup Recipe - Recipe Image

Garnishes

I’m all about simplicity here. A sprinkle of chopped scallions and a dash of toasted sesame oil on top really lift the flavors. Sometimes I’ll add a handful of fresh cilantro or a few crunchy fried garlic chips for an extra layer of aroma. It’s amazing how small touches can make the bowl feel restaurant-worthy.

Side Dishes

Nothing beats pairing this soup with a crisp cucumber salad or a side of steamed jasmine rice. For an easy weeknight meal, I often serve it alongside some quick pickled carrots and daikon. If you’re feeling indulgent, pair it with potstickers or steamed buns to round out your Asian-inspired feast.

Creative Ways to Present

For special occasions, I like to serve the wontons in individual clear glass bowls so everyone can see those delicate parcels floating in the golden broth. Garnishing with bright green herbs and edible flowers once raised a few eyebrows—but everyone loved the touch! If you want to get fancy, you can also drizzle a little chili oil or soy sauce swirl on top right before serving.

Make Ahead and Storage

Storing Leftovers

I usually store leftover wontons and broth separately to prevent them from getting soggy. Place the broth in an airtight container in the fridge and the uncooked wontons in a single layer on a plate covered with plastic wrap. This way, the wontons keep their shape if you plan to cook them again within a day or two.

Freezing

Freezing chicken wontons works great, especially if you put them on a tray in a single layer to freeze solid before transferring to freezer bags. I love having these ready to boil up for a quick lunch later on. Just remember to cook them straight from frozen—no need to thaw.

Reheating

Reheat the broth gently on the stove until simmering, then add your frozen or leftover wontons and cook until heated through. Avoid using the microwave for reheating the wontons alone—they can get rubbery fast. A gentle simmer retains all that tender chicken and silky wrapper goodness.

FAQs

Can I use store-bought cooked chicken for the Chicken Wonton Soup Recipe?

While fresh ground or chopped chicken works best for the filling’s texture and flavor, you can use cooked chicken in a pinch. Just make sure to finely shred it and adjust seasoning accordingly as it won’t bind the filling the same way raw chicken will. The wonton wrappers might not seal as tightly, so be gentle when wrapping.
How can I prevent wontons from sticking together?

To stop wontons from sticking, dust your work surface and hands lightly with flour or cornstarch. After assembling, place them in a single layer on a tray and don’t let them touch until you’re ready to cook. Using a bit of water on the edges helps seal them securely, reducing breakage while cooking.
Is there a way to make the broth richer without adding fat?

Absolutely! Use the soaking water from dried shiitake mushrooms, which adds deep umami without extra fat. Also, simmering with a small piece of kombu (kelp) can boost flavor naturally. Avoid adding heavy oils and instead focus on seasoning with soy sauce and chicken powder for richness.
Can I freeze the soup after it’s cooked?

Freezing the broth alone works well, but cooked wontons tend to become mushy when thawed. It’s better to freeze uncooked wontons separately and prepare fresh broth before cooking them. This approach keeps the texture just right when you reheat your Chicken Wonton Soup Recipe.
What’s the best way to eat Chicken Wonton Soup?

Enjoy it piping hot with a little soy sauce or chili oil on the side for dipping. Sip the broth between bites of wonton to savor all the layered flavors. I also love making this soup a social meal, sharing bowls and dipping sauces so everyone can customize their experience.

Final Thoughts

This Chicken Wonton Soup Recipe feels like one of those timeless family dishes—warm, soothing, and instantly satisfying. Whenever I make it, the whole kitchen fills with these cozy aromas, and I think you’ll love how approachable and rewarding it is too. Grab your wonton wrappers and fresh ingredients, and dive in—you’ll be amazed at how quickly this simple soup can become one of your favorites.