Wonton Soup

Photography: Randy Mayor; Styling: Jan Gautro

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.

Yield: 6 servings (serving size: 1 1/3 cups broth and 6 wontons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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)

Preparation

  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.
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