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Wonton soup with mini chicken wontons, bok choy, and sliced scallions in clear golden broth.
Hannah Brooks

Wonton Soup

This shortcut wonton soup pairs frozen mini chicken wontons with ginger-garlic broth and bok choy. The filling is store-bought, so dinner comes together in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls (6 mini wontons each)
Course: Dinner, Soup
Cuisine: Chinese-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon neutral oil
  • 2 teaspoons fresh ginger finely grated
  • 2 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 24 frozen mini chicken wontons about 12 ounces; choose a package with soup cooking directions
  • 4 cups baby bok choy chopped, stems and leaves separated
  • 1 teaspoon toasted sesame oil
  • 2 scallions thinly sliced

Equipment

  • 1 4-quart soup pot
  • 1 Instant-read thermometer

Method
 

  1. Heat the neutral oil in a 4-quart soup pot over medium heat.
  2. Stir in the fresh ginger and garlic for 30 seconds, just until fragrant without browning.
  3. Pour in the low-sodium chicken broth and reduced-sodium soy sauce.
  4. Bring to a boil, then reduce the heat and simmer for 5 minutes.
  5. Add the baby bok choy stems and simmer for 2 minutes.
  6. Add the frozen mini chicken wontons straight from the freezer and cook at a gentle boil for the full soup-cooking time on the package, usually 4 to 6 minutes for mini wontons. Verify a chicken filling temperature of 165°F; floating alone is not a doneness test.
  7. Stir in the baby bok choy leaves for the final 1 to 2 minutes of the wonton cooking time, until just tender.
  8. Remove from the heat and stir in the toasted sesame oil.
  9. Divide among 4 bowls, giving each 6 wontons, and scatter the scallions over the top.

Notes

The 25-minute estimate assumes mini wontons with a 4- to 6-minute soup cooking time. Follow the package if it specifies longer. Do not substitute thick potstickers without adjusting the cooking time. Estimated nutrition per one-quarter of the recipe: about 250 calories, 17 g protein, 29 g carbohydrate, 7 g fat; brand-dependent. Contains wheat, soy, and sesame unless suitable alternatives are used.
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