Chicken & 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.
Servings: 7 servings
Calories: 360kcal
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
Serving: 2cups | Calories: 360kcal | Carbohydrates: 26g | Protein: 24g | Fat: 17g
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!