Chicken Wonton Soup

Prep Time
Cook Time
1h 30m
Ready In

"Recipe source: Cooking Light (August 2016)"

Original recipe yields 8 servings


  • Serving Size: 1 (389.9 g)
  • Calories 238.5
  • Total Fat - 6.1 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 131.9 mg
  • Sodium - 1360.1 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2.4 g
  • Protein - 14.7 g
  • Calcium - 52.5 mg
  • Iron - 3.2 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.3 mg

Step 1

Heat a large pot or dutch oven of medium high heat; add the oil and swirl to coat pan. Add the next 4 ingredients (-jalapeno) and saute for 3-5 minutes. Place mixture in a bowl and set aside.

Step 2

Remove the stems for the mushrooms and then slice the mushroom caps and set aside.

Step 3

Add the stems and the next 6 ingredients (-ginger, using only 1 teaspoon of the salt) and bring to a boil. Reduce heat; cover and simmer for 45 minutes; strain stock over a bowl; discard solids. Return stock to pan over low heat.

Step 4

Add remaining 1/4 teaspoon salt, chicken and egg to onion mixture, stir to combine. Working with one wonton wrapper at a time (covering remaining wrapper to keep from drying) spoon 2 teaspoons of mixture into center of wrapper. Moisten edges with water; gaiters up and pleat edges of wrapper around the filling to form the wonton. Repeat with with remaining chicken mixture and wrappers.

Step 5

Add carrots to stock in pan; simmer 3-5 minutes; add mushroom caps, dumplings and peas; cook 8-10 minutes. Divide soup among 8 bowls; sprinkle with green onions.

Tips & Variations

No special items needed.