homemade wonton soup

I have long strove to find and make a wonton soup worthy of sharing. And today, y’all, I’ve finally done it!

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Wonton soup and I go way back. As in, I can still remember the first time that I had it – the hubs and I had spent the weekend camping with friends, and after coming home cold, wet and famished, there was simply no time to cook dinner {gasp!}.We had to eat, and we had to eat NOW. I let him pick, and after settling on Chinese delivery, the doorbell rang not five minutes later with the traditional box full of goodness. When he passed me a tupperware of soup, I looked at it curiously. We didn’t do Chinese much when I was a child, but it was a cuisine that I enjoyed. So I ladled myself a bowl and dug it. And, y’all, I demolished the.entire.bowl. I couldn’t help myself; it was so good!

I look back on this memory fondly, but now that I’ve got more experience with cooking {and recipe developing} I realize that this was probably not all as comforting as it could have been. As much as we all love it, a lot of delivery food is oftentimes high in sodium and other ingredients we may not want to enjoy. I’m in no means knocking it, because we still looooove a good Chinese takeout, but this recipe for wonton soup is going to knock your socks off. It’s unbelievably delicious, for real.

I kept the ingredients super simple, and used what I had on hand. Traditionally, wontons are filled with a mixture of pork and shrimp, but I personally like to use ground chicken instead. It’s super lean, so there’s less of a risk of fat/grease leaking out when you boil them. Paired with the minced shrimp, they make the perfect canvas for the spices we will be adding in. Low-sodium chicken stock lets us control the amount of salt we add in, making it easy for anyone to customize according to their taste. Ad the add-ins once the wontons are complete totally take this dish to the next level.

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Yes, preparing wontons at home is a bit of a process, but I promise you, it’s totally worth it. I like to make double or triple for what I need when making this soup, because they freeze beautifully. Simply prepare them as followed, them placed them on a sheet tray in the freezer for about 30 minutes. After that, transfer them to a baggie and they will last until you next need them! That way, whenever you have a hankering for wonton soup, you’ll be one step ahead of the game. Enjoy!

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Homemade Wonton Soup {recipe adapted from The Little Kitchen}

Deliciously warm and comforting, with the perfect amount of spice, this wonton soup is absolute perfection. 

Ingredients: Wonton Filling

1 lb. ground chicken

1 lb. shrimp {peeled, deveined and washed, finely diced}

1 cup of your favorite greens, finely shredded

3 green onions, finely diced

1/4 tsp. ground ginger

1/2 tsp. garlic powder

wonton wrappers

salt and pepper, to taste

Ingredients: Broth/Soup Base 

8 to 10 cups low-sodium chicken broth

1 large onion, peeled and sliced in half

1 lime, washed and sliced in half

1 large clove of garlic, peeled

1 head baby broccoli, washed and cut into florets

sliced green onions

optional add-ins/toppings: soy sauce, sriracha, soft-boiled egg, sesame oil, kale, arugula

To Prepare:

Add wonton filling ingredients into a medium-sized mixing bowl and mix together, being sure to incorporate well. Everything should be smooth and well combined.

Add water to a medium-sized pot and bring to a boil.

In another {larger} pot, add chicken broth, onion, lime and garlic. Turn onto low heat.

To make the wontons: Add 1/2 Tbsp. filling into the middle of a wonton wrapper, and fold it so that forms a triangle. Flatten out to ensure that there are no air bubbles when boiling. Using your fingers and thumb, pinch the wrapper shut. I find it helpful to lay out an entire baking sheet, brush all edges with a big of egg white, and make an assembly line of sorts…scoop all filling out, then go back and triangle, then go back and pinch shut.

Boil wontons 6 to 8 at a time for about 4 to 5 minutes. Remove with a slotted spoon and transfer to platter.

While cooking the wontons, increase the heat of the broth to high and allow to boil for about 5 minutes. 1 to 2 minutes before you are ready to serve, add in the baby broccoli florets and green onions.

To serve: place desired amount of wontons into a large soup bowl, and ladle broth over. Garnish with additional toppings.

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