Spicy Chicken & Red Pepper Wonton Soup

10
Servings
30-45m
Prep Time
3-5m
Cook Time
33m
Ready In


"An easy satisfying and light soup that not only is soothing to the soul but makes a beautiful presentation if serving to company or for a romantic evening between you and your main squeeze."

Original recipe yields 10 servings
OK
  • FOR WONTON FILLING

Nutritional

  • Serving Size: 1 (329.8 g)
  • Calories 394.9
  • Total Fat - 6.3 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 332.8 mg
  • Sodium - 728.5 mg
  • Total Carbohydrate - 50.9 g
  • Dietary Fiber - 4.4 g
  • Sugars - 7.7 g
  • Protein - 33.5 g
  • Calcium - 81.8 mg
  • Iron - 7 mg
  • Vitamin C - 34.9 mg
  • Thiamin - 0.5 mg

To Make the Filling


Step 1

Remove meat from a cooled roasted chicken. Coarsely chopped meat into 1/4 inch chunks.

Step 2

In a large bowl, combine the chicken, ginger, about 3/4 of the spinach, eggs, shallots, sesame oil, soy sauce, salt, and pepper flakes. Toss to mix well.

To Assemble Wontons


Step 3

Lay out 6-8 wrappers at a time. With your fingertip, lightly moisten the edge of each wrapper with egg white. Place a spoonful of filling in the center of each wrapper.

Step 4

Fold the wrapper over to form a rectangle; press edges together to seal. Crimp wrapper along the sealed long edge to form a pouch shape. As wontons are formed, place them on a lightly floured baking sheet. Repeat until all the filling is used. Refrigerate wontons until you are ready to cook them.

Step 5

Bring the chicken stock to a boil in a large pot. Gently drop in the wontons, adding only as many as the pot will hold without crowding. Return to a gentle boil.

Step 6

Reduce heat to medium and simmer until wontons float and are cooked through, 3 - 5 minutes. Remove them to a large bowl and cover until all the wontons are cooked.

Step 7

Ladle hot stock and wontons into serving bowls. Garnish with bell pepper and reserved spinach.

NOTE: If you grow nasturtiums without using pesticides, the nasturtium leaves make a beautiful presentation if you decide to serve this to company. The nasturtiums are peppery in flavor and look like water-lily pads.


NOTE II: If you want to pump up the flavor of the chicken stock, for example, if using canned stock that tastes so-so, you may saute a small onion and 1 - 2 stalks of celery, that have been chopped up into small chunks, and sauteed in a small amount of butter or olive oil prior to adding the chicken stock.


Tips & Variations


No special items needed.

Related

ellie

Very good but also labor intensive. I made a mistake in only buying 1/2 pound of the wonton wrappers and used the whole chicken, only 2 egg whites and 3 eggs -- I still had lots of filling left over. It probably would have been perfect if I had the whole pound (or 100 wrappers). My family really enjoyed the soup though. Thanks for sharing!

review by:
(24 Dec 2019)