Chicken Wonton Soup
"Recipe source: Cooking Light (August 2016)"
Original is 8 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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