Wonton Soup Recipe

Name: Wonton Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups spinach leaves; 3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs); 1 tablespoon low-sodium soy sauce; 3/4 teaspoon black pepper; 3/4 teaspoon chopped peeled fresh ginger; 3/4 teaspoon dark sesame oil; 2 garlic cloves, chopped; 1 teaspoon salt, divided; 40 wonton wrappers; 1 large egg white, lightly beaten; 2 teaspoons cornstarch; Crushed red pepper (optional)

Servings: persons

4 cups spinach leaves
3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs)
1 tablespoon low-sodium soy sauce
3/4 teaspoon black pepper
3/4 teaspoon chopped peeled fresh ginger
3/4 teaspoon dark sesame oil
2 garlic cloves, chopped
1 teaspoon salt, divided
40 wonton wrappers
1 large egg white, lightly beaten
2 teaspoons cornstarch
Crushed red pepper (optional)

1
Place first 7 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until coarsely chopped.
2
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon chicken mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place wonton on a baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers, chicken mixture, and egg white. Refrigerate 20 minutes.
3
Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add wontons; cook 4 minutes or until wontons float to the top, stirring gently. Sprinkle with crushed red pepper, if desired.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups spinach leaves, 3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs), 1 tablespoon low-sodium soy sauce, 3/4 teaspoon black pepper, and more.

Yes, Wonton Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wonton Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions