Chicken Wonton Soup

Chicken Wonton Soup

Oxmoor House JANUARY 2005

  • Yield: 7 servings (serving size: 1 cup)
  • Cook time: 1 Hour, 25 Minutes
  • Prep time: 15 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 174
  • Fat: 3.2g
  • Saturated fat: 0.8g
  • Protein: 17.6g
  • Carbohydrate: 17.8g
  • Cholesterol: 46mg
  • Iron: 1.7mg
  • Sodium: 493mg
  • Calories from fat: 17%
  • Fiber: 1.7g
  • Calcium: 41mg

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Chicken Wonton Soup Recipe