Spicy Chicken Wonton Soup

I just made Pho successfully last week and now I am on a soup high. Since I conquered a Vietnamese soup, I thought let’s do a Chinese soup. I love wonton soup, so this was a no brainer. I developed this recipe because I wanted a soup with a spicy kick and with chicken. Most wonton soups have pork in them, but I wanted to go with chicken for a lighter soup. The chicken wontons complimented with a broth spiced with white pepper and five spice powder was perfect. This recipe is now on our favorites list.


For the soup:
5 cups chicken broth (reduced sodium)
2 cups water
4 thin ginger slices
2 to 3 green onions, chopped
1 large carrot, peeled into ribbons*
1/2 tsp white pepper
1 tsp five spice powder

For the wontons:

1/2 lb ground chicken
1 Tbs green onions, finely chopped
1 Tbs minced fresh ginger
1 clove garlic, minced
1 Tbsp plus 1 teaspoon soy sauce (reduced sodium)
1 tsp rice vinegar
1/4 tsp sesame oil
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
35 to 40 wonton wrappers


In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat.
Combine the chicken, green onions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch. Mix well.Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap.Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the green onions and carrots, cover, and cook it for 3 minutes. Turn off the heat and add pepper and five spice powder.Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.

Assemble the Wontons:Place a wrapper flour side up on your work surface. Using a spoon, drop a teaspoon of the meat mixture onto the wrapper.Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.Using your finger, make an indentation in the middle of the filled wonton.

Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

Servings: 8
Yield: 6-8
Serving size: 1/8 of a recipe (14.3 ounces).
Calories 495.7

% Daily Value
Calories From Fat (9%) 45.39

Total Fat 4.92g 8%
Saturated Fat 1.1g 6%Tips
*Use a potato peeler to shred into thin ribbons.