1. Combine ground chicken, onion, garlic, salt and pepper in a bowl. Place 1 teaspoon of the mixture onto the center of each wonton wrapper. Brush edges with egg. Fold corners to form a pouch and press to secure. Repeat until all the wontons are filled.
2. Place chicken broth, onion, carrots, celery and leek in a large saucepan and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add parsley, spinach, salt and wontons and simmer for 5 minutes longer, or until the wontons are cooked through.
3. Ladle soup into bowls and serve.
Vegetable and Homemade Chicken Wonton Soup
Serves 4
All you need:
1 pound ground chicken (I prefer Smart Chicken brand for this)
1/2 small yellow onion, finely diced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 wonton wrappers
1 egg, lightly beaten
8 cups chicken bone broth (or regular is good too)
1/2 small yellow onion, finely diced
3 carrots, peeled and sliced
3 celery stalks, sliced
1 leek (white and light green parts only), cleaned and sliced
Handful baby spinach leaves
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons salt
All you do:
1. Combine ground chicken, onion, garlic, salt and pepper in a bowl. Place 1 teaspoon of the mixture onto the center of each wonton wrapper. Brush edges with egg. Fold corners to form a pouch and press to secure. Repeat until all the wontons are filled.
2. Place chicken broth, onion, carrots, celery and leek in a large saucepan and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add parsley, spinach, salt and wontons and simmer for 5 minutes longer, or until the wontons are cooked through.
3. Ladle soup into bowls and serve.