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Wonton Soup

Wonton Soup

Photo: Caleb Zorn; Styling: Nicole McLaughlin


6 servings (serving size: 1 1/3 cups broth and 6 wontons)

To freeze wontons, place them uncooked on a baking sheet. Freeze, then store in a zip-top plastic bag for up to 2 weeks. Add them, still frozen, to the simmering broth. To add a little spice, sprinkle with crushed red pepper.


  • 4 cups spinach leaves
  • 3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs)
  • 1 tablespoon low-sodium soy sauce
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon chopped peeled fresh ginger
  • 3/4 teaspoon dark sesame oil
  • 2 garlic cloves, chopped
  • 1 teaspoon salt, divided
  • 40 wonton wrappers
  • 1 large egg white, lightly beaten
  • 2 teaspoons cornstarch
  • 8 cups White Chicken Stock
  • Crushed red pepper (optional)

Nutrition Information

  • calories 253
  • caloriesfromfat 18 %
  • fat 5 g
  • satfat 1.2 g
  • monofat 1.6 g
  • polyfat 1.4 g
  • protein 18 g
  • carbohydrate 32.7 g
  • fiber 1.8 g
  • cholesterol 76 mg
  • iron 3.2 mg
  • sodium 852 mg
  • calcium 58 mg

How to Make It

  1. Place first 7 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until coarsely chopped.

  2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon chicken mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place wonton on a baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers, chicken mixture, and egg white. Refrigerate 20 minutes.

  3. Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add wontons; cook 4 minutes or until wontons float to the top, stirring gently. Sprinkle with crushed red pepper, if desired.