Vegetable and Homemade Chicken Wonton Soup

By January, I feel like I’m constantly craving warmth. If I’m not working, I’m at home in my sweatpants, robe and slippers and hiding under warm blankets (time for a sunny vacation it seems…). In the mean time, warming foods like this yummy chicken soup are good for the soul. This recipe is a fun spin on chicken noodle soup and is full of good-for-you ingredients like lean ground chicken, bone broth and veggies. This soup is even better leftover and also freezes well, making it a great addition to your weekly meal plan.

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.

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