Chicken Wonton Soup

Oxmoor House
7 servings (serving size: 1 cup)


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1 (3.25-pound) whole chicken, cut into pieces and skinned
2 celery stalks, cut into thirds
2 carrots, cut into thirds
1 small onion, quartered
8 cups water
1 tablespoon chicken-flavored bouillon granules
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
20 wonton wrappers, cut in half
1/4 cup chopped fresh parsley


Prep: 15 Minutes
Cook: 1 Hour, 25 Minutes

Place first 4 ingredients in a Dutch oven; cover with 8 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Transfer chicken to cutting board; remove chicken from bones, discarding bones. Coarsely chop chicken.

Strain broth through a sieve over a bowl, discarding vegetables and solids. Return broth to pan. Add chopped chicken, bouillon granules, salt, and pepper.

Bring to a simmer; add wonton wrapper halves, 1 at a time, to broth. Simmer 8 minutes; stir in parsley.

Created date

March 2010

Nutritional Information

Calories 174
Fat 3.2 g
Satfat 0.8 g
Protein 17.6 g
Carbohydrate 17.8 g
Cholesterol 46 mg
Iron 1.7 mg
Sodium 493 mg
Caloriesfromfat 17 %
Fiber 1.7 g
Calcium 41 mg