Description
A comforting, easy-to-make wonton soup that’s perfect for busy nights, using frozen wontons and simple aromatics for a flavorful broth in under 15 minutes.
Ingredients
- 6 cups chicken broth (low-sodium)
- 1 tbsp soy sauce
- 1 clove garlic, minced
- 1 tsp freshly grated ginger
- 1 cup shredded carrots
- 4 green onions, thinly sliced (white and green parts separated)
- 20 frozen wontons (mini chicken)
- ¼ tsp sesame oil
- Salt & pepper to taste
- Optional garnish: cilantro, chili oil, sesame seeds
Instructions
- In a large pot, bring chicken broth, soy sauce, garlic, and ginger to a boil.
- Add shredded carrots and white parts of green onions; simmer for 1–2 minutes.
- Stir in frozen wontons; cook 8–10 minutes or per package instructions, until they float and are heated through.
- Remove from heat; stir in sesame oil. Season with salt and pepper.
- Ladle into bowls and garnish with green onions, cilantro, chili oil, or sesame seeds as desired.
Notes
- Swap chicken broth for vegetable stock and use veggie wontons for a vegetarian version.
- Add baby bok choy, spinach, mushrooms, bean sprouts, or snow peas for extra nutrition and color.
- Boost protein by tossing in cooked shrimp or shredded chicken near the end.
- Spice it up with red chili oil, sambal oelek, or chili crisp.
- Refrigerate leftovers in airtight containers and enjoy within 3-4 days.
- To reheat, warm gently on the stove until hot and add a splash of broth to refresh the soup.
- Do not freeze the soup with cooked wontons—they become mushy. Freeze the broth separately for 3-6 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
