Chicken and Wonton Soup
This Chicken and Wonton Soup is one of our favorite takeout-inspired meals that is so easy to make at home. With just 15 minutes of prep time, this comforting soup is on the table in under an hour and will become a family favorite.
We love to make this Chicken and Wonton Soup during those cold fall and winter months when we need dinner on the table fast. With less than 10 ingredients, it’s so simple to prep with just one pot!
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When it comes to meal prepping, we always have a bag of frozen chicken wontons in the freezer so we can whip up a comforting dinner like this soup in no time. My kids have told me it’s even better than our local Asian restaurant. If you love a great soup recipe be sure to also try our Chicken French Onion Soup and Pierogi Soup.
Table of Contents
Why You’ll Love this Recipe
- One pot soup recipe. Yes, we make it all in one pot or high-sided skillet. It’s a quick and comforting meal for any night of the week.
- Better than takeout wonton chicken soup. Forget takeout, our recipe for this soup is probably better than your local Asian restaurant and so easy to make at home.
- Perfect for meal prepping. Make the base of this soup and then heat the wontons through right before serving.
Ingredients
Scroll down for recipe amounts and instructions in the recipe card.
- Boneless, skinless chicken thighs or breasts: The protein we love to add to the soup.
- Asian Seasoning: Adds that rich, hearty flavor we all love.
- Olive or avocado oil: The cooking fat for the base of the soup.
- Sliced mushrooms: Gives a vegetable heartiness to every bite.
- Onion: Infuses the soup with great flavor.
- Garlic cloves: Infuses the broth with lots of garlicky flavor.
- Low-sodium chicken broth: Our favorite broth for a comforting soup.
- Packet pho or chicken broth concentrate: This is optional but so worth it, you can find it in the international foods aisle of the store or next to the broth and soup section.
- Mini chicken or pork wontons: These are usually in the frozen section of the store, we love to keep them in the freezer for a quick meal.
- Garnish options: Sliced basil and scallions are our go-to options for their fresh and bright flavors.
Tools You’ll Need
- Large Skillet or Stockpot
- Chef’s Knife
- Garlic Press
- Cutting Board
- Liquid Measuring Cups
- Measuring Cups and Spoons
- Ladle
How to Make Chicken and Wonton Soup
- Heat oil in a large skillet on medium-high.
- Season chicken with Asian seasoning. Sear until cooked through with an internal temp of 165°F. Transfer to a dish and set aside.
- To the same skillet, add mushrooms and onion. Sauté, scraping up any solid bits from the bottom, until tender and onions are translucent, about 5 minutes.
- Add garlic and sauté an additional minute.
- Whisk in chicken broth and concentrate. Bring to a boil.
- Add wontons, and cook 5 minutes.
- Fold in the cooked chicken. Cook 1-2 minutes, or until the chicken is reheated through.
- Ladle and garnish as desired.
Expert Tips
- Sear the chicken first for additional flavor. This is a key tip to this soup and so worth it. This will enhance the flavor of the chicken as well as the broth thanks to the browned bits on the bottom of the pan.
- Add the wontons last. This is key, they cook quickly so you want to build the soup first and add them in right before serving.
- Look for pho concentrate in the international foods aisle. This is an optional ingredient, but we highly recommend it for adding a punch of even more delicious flavor. If your store doesn’t have it, chicken concentrate or better than bouillon both work great as well.
- Add other vegetables. We also love to add carrots, bok chow and snap peas to this soup, make it your own!
- Swap the meat. This soup is also excellent with seared beef or sautéed shrimp.
- Make the Asian Seasoning. If your store doesn’t have an Asian seasoning blend, here’s a homemade version you can make: 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 ½ teaspoon black pepper, 1 ½ teaspoon salt, 1 ½ teaspoon ground ginger, 1-2 teaspoon crushed red pepper flakes.
Storage
We recommend to store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a couple of minutes until warmed through.
If you are meal prepping this soup and making a big batch in advance. We recommend freezing it without the wontons and adding them after you reheat the broth base right before serving. This will prevent the wonton wrappers from breaking down. You can freeze the base for up to 2 months.
Frequently Asked Questions
Of course, feel free to add Asian dried chilies, Sriracha, hot sauce, or red chili flakes.
We also love carrots, bok choy, snap peas, and water chestnuts.
Yes, we just recommend adding the wontons when it’s time to serve so they don’t break down.
More Comforting Soup Recipes
Chicken & Wonton Soup
Ingredients
- 1-1 1/2 pounds boneless, skinless chicken thighs or breasts cut in 1/2-inch strips
- Asian Seasoning amount as desired
- 1 tablespoon olive or avocado oil
- 8 ounces sliced mushrooms
- 1 medium onion sliced
- 3-4 garlic cloves minced
- 4 cups low-sodium chicken broth
- 1 packet pho or chicken broth concentrate or 1/2-1 tablespoon chicken better than bouillon
- 1 1/2 pound bag mini chicken or pork wontons
- Garnish options: sliced basil and scallions
Instructions
- Heat oil in a large skillet on medium-high.
- Season chicken with Asian seasoning. Sear until cooked through with an internal temp of 165°F. Transfer to a dish and set aside.
- To the same skillet, add mushrooms and onion. Sauté, scraping up any solid bits from the bottom, until tender and onions are translucent, about 5 minutes.
- Add garlic and sauté an additional minute.
- Whisk in chicken broth and concentrate. Bring to a boil. Add wontons, and cook 5 minutes.
- Fold in the cooked chicken. Cook 1-2 minutes, or until the chicken is reheated through.
- Ladle and garnish as desired.
Video
Notes
Expert Tips
- Sear the chicken first for additional flavor. This is a key tip to this soup and so worth it. This will enhance the flavor of the chicken as well as the broth thanks to the browned bits on the bottom of the pan.
- Add the wontons last. This is key, they cook quickly so you want to build the soup first and add them in right before serving.
- Look for pho concentrate in the international foods aisle. This is an optional ingredient, but we highly recommend it for adding a punch of even more delicious flavor. If your store doesn’t have it, chicken concentrate or better than bouillon both work great as well.
- Add other vegetables. We also love to add carrots, bok chow and snap peas to this soup, make it your own!
- Swap the meat. This soup is also excellent with seared beef or sautéed shrimp.
- Make the Asian Seasoning. If your store doesn’t have an Asian seasoning blend, here’s a homemade version you can make: 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 ½ teaspoon black pepper, 1 ½ teaspoon salt, 1 ½ teaspoon ground ginger, 1-2 teaspoon crushed red pepper flakes.
Storage
We recommend to store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a couple of minutes until warmed through. If you are meal prepping this soup and making a big batch in advance. We recommend freezing it without the wontons and adding them after you reheat the broth base right before serving. This will preventNutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
This is so much better than plain chicken noodle soup! The wontons add so much flavor and texture to the dish. We loved it!
SO awesome! Thank you SO much!!!🥰 I love that you liked it so much!