This Chicken Noodle Wonton Soup has all the flavor of a traditional chicken noodle soup, with a delicious Asian twist!
Prep Time: 1 h 30
Cook Time: 20 minutes
Difficulty: easy
Servings: 8
Ingredients
For the wontons
- 1 pound ground chicken (450 g)
- 1/2 cup parsley, finely chopped
- 1 clove garlic
- 1/4 cup water (60 ml)
- 2 tablespoons dry sherry cooking wine
- juice of 1/2 lemon
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
- 1/2 teaspoon black pepper
- 2 tablespoons butter, melted
- 1 package wonton wrappers
For the soup
- 1 tablespoon oil
- 1/2 white onion, diced
- 3 medium carrots (about 1 cup), diced
- 3 stalks celery (about 1 cup, diced)
- 5 cups chicken broth (1.25 L)
- salt and pepper (to taste)
Instructions
Combine all the wonton ingredients (except for the wrappers) in a bowl. Stir thoroughly, mixing in one direction until the filling becomes well-combined and paste-like, about 10 minutes.
Prepare a large sheet pan lined with parchment paper, and get a small bowl of room temperature water.
To assemble the wontons, take your square wonton wrapper, wet your finger, and dab one side of the square with water. Add 1-2 teaspoons of filling in the center, and gently fold the wrapper in half. Seal on all sides. Using your finger, brush another dab of water on one corner (of the filling side), and gently overlap the two corners of the rectangle by pressing them together. Place on the parchment-lined sheet pan.
With the wontons made, assemble the soup. This recipe uses just 5 cups of chicken broth with the expectation that you’ll freeze half of the wontons for another day. 5 cups of broth is enough for 4 servings.
Heat 1 tablespoon of oil in a soup pot. Sweat the onions until they’re translucent. Add the carrots and celery, and cook for about 2 minutes. Add the broth, and simmer, covered for about 20 minutes, until the vegetables are tender. Season with salt and pepper to taste.
Bring a separate pot of water to a boil for your wontons. Boil them for 5-6 minutes (for fresh wontons) or 7-8 minutes (for frozen wontons). Divide into bowls and top with the hot soup.
Inspired from: The Woks Of Life
