I added stir fry veggies to the soup to add bulk and make it more healthy. This was delicious and I had some help with making the wontons, so it went quickly.
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.
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- Calories: 253
- Calories from fat: 18%
- Fat: 5g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 1.4g
- Protein: 18g
- Carbohydrate: 32.7g
- Fiber: 1.8g
- Cholesterol: 76mg
- Iron: 3.2mg
- Sodium: 852mg
- Calcium: 58mg
- 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)
- Place first 7 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until coarsely chopped.
- 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.
- 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.
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