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Chicken Wonton Soup

Photo: Jennifer Causey; Styling: Ginny Branch Stelling 

Active time 1 hr
Total time 1 hr, 30 mins

Serves 8 (serving size: 1 cup soup and 4 dumplings)

For an easier dumpling shape, fold wrapper in half over filling to form a half-moon; press well to seal edges. Stash a batch in the freezer for a faster, fresher, veggie-packed alternative to takeout. 


  • 2 tablespoons toasted sesame oil
  • 1/2 cup finely chopped yellow onion
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced seeded jalapeño
  • 7 ounces shiitake mushrooms
  • 6 cups unsalted chicken stock (such as Swanson)
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 4 garlic cloves, smashed
  • 1 (1-in.) piece fresh ginger, sliced
  • 12 ounces ground chicken
  • 1 large egg
  • 32 round wonton wrappers
  • 1 cup diagonally cut carrots
  • 1 cup diagonally cut sugar snap peas
  • 1/2 cup sliced green onions

Nutrition Information

  • calories 245
  • fat 8.2 g
  • satfat 1.8 g
  • monofat 3.2 g
  • polyfat 2.5 g
  • protein 16 g
  • carbohydrate 26 g
  • fiber 3 g
  • cholesterol 63 mg
  • iron 2 mg
  • sodium 631 mg
  • calcium 62 mg
  • sugars 3 g
  • Est. Added Sugars 1 g

How to Make It

  1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add yellow onion, minced ginger, minced garlic, and jalapeño; sauté 4 minutes. Place onion mixture in a medium bowl.

  2. Remove stems from mushrooms. Thinly slice mushroom caps; set aside. Add stems, stock, 2 cups water, vinegar, 1 teaspoon salt, black pepper, smashed garlic, and sliced ginger to pan; bring to a boil. Reduce heat; cover and simmer 45 minutes. Strain stock mixture over a bowl; discard solids. Return stock to pan over low heat, or follow freezing instructions.

  3. Add remaining 1/4 teaspoon salt, chicken, and egg to onion mixture, stirring well. Working with 1 wonton wrapper at a time (cover the remaining wrappers to keep from drying), spoon about 2 teaspoons chicken mixture into center of wrapper. Moisten edges with water; gather up and pleat edges of wrapper around filling to form a purse. Repeat procedure with remaining chicken mixture and wrappers. Continue with step 4, or follow freezing instructions.

  4. Add carrots to stock in pan; simmer 4 minutes. Add mushroom caps, dumplings, and peas; cook 8 minutes. Divide soup evenly among 8 bowls; sprinkle evenly with green onions.

  5. HOW TO Freeze: Add vegetables to stock mixture; cool completely. Freeze stock mixture and dumplings separately in large ziplock plastic freezer bags. Thaw: Microwave stock mixture at MEDIUM (50% power) 3 to 4 minutes or until bag is pliable. Reheat: Pour stock mixture into a large Dutch oven; simmer 5 minutes or until thoroughly heated. Add frozen wontons; cook 3 minutes.