Chicken Wonton Soup

article image

Yields 4 servings.


  • 1 raw chicken breast, cut into 1/2-inch pieces
  • 1/2 teaspoon sesame oil
  • Dash ground ginger
  • 1 clove garlic, minced
  • Dash salt
  • Dash black pepper
  • 6 cups chicken broth
  • 3 tablespoons finely chopped chives or green onion tops, plus more for garnish
  • 1 tablespoon soy sauce
  • 1 tablespoon white wine, optional
  • 20 wonton wrappers
4 wontons 5th one being made


  1. In a small bowl, combine chicken, sesame oil, ginger, garlic, salt, and pepper, and mix until chicken is thoroughly coated. Set aside.
  2. In a stockpot, combine chicken broth, chives, soy sauce, and white wine, and bring to a simmer over medium-low heat. Cover, and simmer for 10 minutes.
  3. While broth is simmering, make wontons. Place 1 teaspoon chicken mixture in the center of 1 wonton wrapper. Using your fingers or a pastry brush dipped in water, wet all four edges of wrapper, and then join two opposite corners and press edges to seal, forming a triangle. Wet remaining two corners, fold them so they meet in the middle of the bottom of the triangle, and press together to form a wonton (see photo, below). Repeat with remaining wonton wrappers.
  4. Bring soup up to a light boil over medium-high heat, and drop in all 20 filled wontons. Cook for about 5 minutes, or until wontons float.
  5. Garnish with chives or green onion tops.

For more Seasonal Soup Recipes, check out Winter Soups to Warm You Up.

Valerie Boese is a fourth-generation chicken keeper, and the owner of TarBox Hollow Poultry.