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Chicken Wonton Soup Recipe

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★★★★★

4.4 from 122 reviews

A comforting and flavorful Chicken Wonton Soup featuring tender chicken-filled wontons served in a savory broth with napa cabbage and shiitake mushrooms. This classic Asian-inspired soup combines aromatic ginger, soy sauce, and sesame oil to create a perfect balance of tastes and textures, ideal for a warming meal any day of the week.

Ingredients

Scale

Soup Base & Vegetables

  • 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

Wonton Filling

  • 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)

Others

  • 2 packages wonton wrappers (about 75–80 wrappers total)

Instructions

  1. Prepare the Napa Cabbage: Rinse the napa cabbage thoroughly and chop it into bite-sized pieces. Sprinkle with 3/4 teaspoon salt and set aside to draw out excess moisture.
  2. Soak and Chop Mushrooms: If using dried shiitake mushrooms, soak them in warm water for about 20-30 minutes until softened. If fresh, clean and slice thinly. Reserve the soaking water to use in the soup broth for enhanced flavor.
  3. Cook Cabbage and Mushrooms: Heat 3 tablespoons of oil in a large pot or wok over medium heat. Drain excess water from the cabbage and add it with the shiitake mushrooms. Stir-fry until tender and fragrant, approximately 5-7 minutes.
  4. Make the Wonton Filling: In a mixing bowl, combine the ground chicken with finely minced ginger, chopped scallions, soy sauce, shaoxing wine (or dry sherry), oyster sauce, sesame oil, sugar, white pepper, chicken powder, and 2 tablespoons of the reserved mushroom soaking water or cabbage water. Mix well until fully combined and slightly sticky.
  5. Assemble the Wontons: Place about a teaspoon of chicken filling onto each wonton wrapper. Moisten the edges with a little water, fold the wrapper to form a triangle or desired shape, and press firmly to seal.
  6. Prepare the Broth: Add water (around 6-8 cups) to the pot with the cooked cabbage and mushrooms. Bring to a gentle boil and season if needed with additional chicken powder or soy sauce according to taste.
  7. Cook Wontons: Carefully place wontons into the boiling broth. Cook for about 4-5 minutes until the wontons float to the surface and the chicken filling is fully cooked.
  8. Serve: Ladle wonton soup into bowls, ensuring each bowl gets a generous amount of wontons, cabbage, and mushrooms along with broth. Garnish with additional scallions if desired and serve hot.

Notes

  • Fresh or dried shiitake mushrooms can be used; dried mushrooms add more depth of flavor when soaked.
  • Shaoxing wine can be substituted with dry sherry or omitted if unavailable.
  • Adjust seasoning in the broth to your preference, adding more chicken powder or soy sauce as needed.
  • Wontons can be frozen before cooking; cook directly from frozen, adding extra cooking time by a couple of minutes.
  • For a spicier version, add chili oil or fresh sliced chili as a garnish.

Keywords: Chicken Wonton Soup, Asian Soup, Chinese Wontons, Homemade Wonton Soup, Comfort Food, Chicken Soup

Find it online: https://busyrecipe.com/chicken-wonton-soup-recipe/