Wonton Soup – Homemade and easy when you use wonton soup base and purchased wontons. I included a link to my optional homemade wonton for an extra tasty bowl of soup.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
Why Make Your Own Wontons?
Hmmm let me see; they taste better, you can make them vegetarian, you can keep the picky eaters happy. They are very inexpensive and easy to make. Trader Joe’s charges about 30 cents for a “wonton” and you can make them for less than 10 cents a wonton. The one’s at Trader Joe’s aren’t even wontons they are fried vegetable pouches. For Wonton soup you need uncooked Wonton’s not pre-fried wontons. Did I convince you yet to at least give them a try? Yes? Then, hop on over to my blog on how to make Homemade Wontons
No, than make a quick trip to a local Asian market and pick up some premade ones.
What Do I need to make Wonton Soup?
A recipe makes about 40 wonton’s. I like more than one or two wontons in a bowl of broth. This recipe is a hearty wonton soup. If you prefer a wonton floating in broth this recipe is not for you. Save several wrappers and cut them into 1/2 inch strips.
Critical to this recipe is a delicious and time saving container of Wonton Soup Base. (click here) to purchase. In addition to the base you will need some chicken, vegetables, and about 45 minutes.
How do I Make Wonton Soup?
Wonton soup is easy to make when you have a great wonton soup base. The base has all of the seasonings for the soup as part of the base. So all you need to add it some chicken, vegetables, and the homemade or purchased wontons. Left over rotisserie works great for this recipe. A SIS (simple is smart) tip.
To make the soup add the chicken breasts to 2 quarts of water that has the soup base added according to the instructions on the container. Simmer for 30 minutes and the cut or pull the chicken breasts into small pieces and add back to the soup. Add the wontons, and sliced mushroom and simmer another 10 minutes.
Ladle the soup into bowls, Top with some fried wonton strips, shredded carrots and thinly sliced scallions and cilantro for garnish.
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.
- Dutch oven or large soup kettle.
- 40 wontons
- 6 wonton wrappers cut into ½ inch strips
- 2 quarts water
- 2 large boneless, skinless chicken breasts
- 5 ounces Wonton Soup Base(140g)
- grated carrots, chopped scallions, and cilantro for garnish
- 2 cups sliced mushrooms
- Deep Fry the wonton wrapper strips to make wonton "chips" set aside
- In a Dutch Oven or large soup pot add 2 quarts of water, the chicken breasts, and the wonton soup base. Simmer for 30 minutes
- Remove the chicken breasts and shred them.
- Add the mushrooms and chicken breast back into the soup pot. Simmer 10 minutes.
- Add the purchased or homemade wontons (click here for recipe) to make the wontons) to the soup and simmer until wontons are soft and the meat inside is cooked.
- Ladle soup into bowls with 4-5 wontons per bowl. Garnish with grated carrots, diced scallion tops, and cilantro.