This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.
Easy Wonton Soup
I love wonton soup, especially when it is full of veggies, which helps make it more of a meal. Unfortunately, my local Chinese takeout restaurant makes a basic one with broth only. So, I made my own! This makes a great lunch, or if you want to make it a larger multi-course meal add Cauliflower Fried Rice or Spicy Shrimp Brown Fried Rice, Chicken and Broccoli Stir Fry or Pepper Steak.
This chicken wonton soup recipe is so quick and easy to whip up. It has lots of healthy veggies and is semi-homemade using frozen wontons. Once the vegetables are chopped, the soup cooks in just under 15 minutes. First, you boil the ginger and garlic in the chicken broth for five minutes, which imparts wonderful flavor on the broth. Next, throw in the bok choy, cook five minutes, and then, add the wontons and mushrooms. Cook for a couple of minutes, stir in the soy sauce and sesame oil, and then serve in four bowls.
Using frozen wontons is a great shortcut that saves a ton of time. I love the frozen Mini Chicken Cilantro Wontons from Trader Joe’s, which is what I used in this recipe. They are the best frozen wontons in my opinion, but you can use any frozen wontons you wish to make this soup. Costco sells chicken cilantro wontons, which would also work.
For toppings, I like to add sliced scallions or cilantro. If you like spice, you can add some red chili oil or sambal oelek. This easy wonton soup is delicious on its own, or serve it with General Tso’s chicken or chicken and broccoli stir fry for a full Chinese takeout meal at home.
Wonton Soup Variations
- For the veggies, I used baby bok choy (my favorite!) along with shiitake mushrooms. If you wish, you can add bean sprouts or sub spinach for the baby bok choy.
- Don’t like mushrooms, leave them out!
- Add shrimp or cooked chicken for more protein.
- Top with red chili oil or sambal oelek to make it spicy.
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Easy Wonton Soup
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
- 6 cups chicken broth low sodium
- 1- inch piece fresh ginger, sliced thin
- 1 clove minced garlic
- 20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s
- 1 1/2 cups sliced shiitake mushrooms
- 4 baby bok choy, halved lengthwise and halved
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- scallions, sliced green parts only for garnish
Bring chicken broth to a boil in a large pot.
Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
Stir in soy sauce and sesame oil.
Divide soup in four bowls. Garnish with fresh scallions.
Serving: 1/2 cup (generous), Calories: 136kcal, Carbohydrates: 22.5g, Protein: 9g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 6.5mg, Sodium: 1218mg, Fiber: 2.5g, Sugar: 5g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3