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
- In a small bowl, combine chicken, sesame oil, ginger, garlic, salt, and pepper, and mix until chicken is thoroughly coated. Set aside.
- 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.
- 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.
- 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.
- 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.