Homemade Chicken Wonton Soup

Yield: 6

Author: Jessica Milnes

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Homemade Chicken Wonton Soup

There is nothing quite like a big bowl of homemade soup on a cold Alaska day!

This is one of those soups our family absolutely loves. It's full of fresh ginger, garlic, vegetables, tender chicken, and little wontons, all in a delicious, flavorful broth. Unlike my traditional chicken noodle soup, I like keeping the vegetables a little crisp and the broth light while still packing in plenty of flavor.

One of my favorite things about this recipe is how easy it is to make with ingredients you already have on hand. You can use canned chicken, leftover rotisserie chicken, or cooked chicken breast. And everyone can make their bowl exactly how they like it with fresh scallions, cilantro, lime, and a little garlic chili sauce.

Ingredients

• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 small white onion, diced
• ½ jalapeño, finely diced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded or diced (canned, rotisserie, or cooked chicken breast)
• 2 tablespoons hoisin sauce, or to taste
• 1 to 2 tablespoons soy sauce or coconut aminos
• 12 to 16 ounces frozen mini wontons
• Salt and black pepper, to taste

Optional Toppings

• Fresh scallions, sliced
• Fresh cilantro
• Lime wedges
• Garlic chili sauce
• Additional hoisin sauce
• Soft-boiled or fully cooked eggs
• Fresh bok choy

Instructions

1. Heat the sesame oil in a large soup pot over medium heat.
2. Add the minced garlic and freshly grated ginger. Stir until fragrant and lightly golden, being careful not to burn the garlic.
3. Add the diced carrots, celery, white onion, and jalapeño. Season lightly with salt and pepper and sauté for approximately 3 to 5 minutes. The vegetables should begin to soften while still keeping a little crunch.
4. Pour in the chicken broth and bring the soup to a gentle simmer.
5. Cover and simmer for approximately 15 minutes to allow the flavors to come together.
6. Stir in the hoisin sauce and soy sauce or coconut aminos. Taste and adjust the seasonings as needed.
7. Add the cooked chicken and frozen mini wontons. Continue simmering according to the wonton package instructions, until the wontons are fully cooked and the chicken is heated through.
8. Ladle the soup into bowls and serve with fresh scallions, cilantro, lime wedges, garlic chili sauce, or any additional toppings your family enjoys.

Notes

This soup is literally a 10 out of 10 in our house! It's one of our favorites, and I love how quickly it comes together.

The biggest difference between this and my traditional chicken noodle soup is that I don't want to cook the vegetables until they're completely soft. I like them to have a little bite, with a lighter broth that's full of fresh ginger and garlic.

And don't feel like you have to cook a whole chicken to make this! Canned chicken, rotisserie chicken, or leftover cooked chicken breast all work beautifully.

You can also change things up by adding ramen noodles or rice noodles instead of wontons. It's such an easy recipe to make your own.