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Dinner, Meat and Chicken, Soup

Ginger Chicken Wonton Soup with Bok Choy

by QuisineQueenB
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NOTE: This post contains affiliate links to products I regularly use and love. As an Amazon Associate I earn from qualifying purchases.

An aromatic, gingery wonton soup recipe

Ginger Chicken Wonton Soup_top closeup with spoon_1200px

The best part of the colder months, for me, is soup, sweaters, and snuggling. It’s the perfect time for a light and fragrant soup with ginger chicken-stuffed wontons and bok choy.

Ginger Chicken Wonton Soup_topview with spoon_1600px

Making this wonton soup recipe is actually quite simple, aside from handcrafting about 20 wontons. But please, don’t be intimidated because they are pretty easy to assemble once you get in the groove of making a dozen (lol).

What you’ll need to make it: Ingredients List

Honestly, the hardest part of this recipe is making a delicious filling and not overfilling the wonton wraps. Just be prepared to gather quite a few ingredients–spices, ginger, scallions, and other “ancient Chinese secrets” (hee hee).

Here’s the lineup (*See recommendations and substitutions in the recipe card at end of post):

  • Water
  • Bouillon paste or cube*
  • Garlic cloves and powder
  • Dried red chilies or crushed red pepper
  • Wonton wraps*
  • Ground chicken
  • Ginger paste* and powder
  • Onion powder
  • Salt
  • Ground white and black pepper
  • Scallions
  • Soy sauce
  • Sesame oil
  • Chili oil
  • Rice wine vinegar
  • Mirin*

How to make wontons like a pro for this wonton soup recipe!

1. Blanch the bok choy in the broth

Ginger Chicken Wonton Soup_4 steps to prep and blanch bok choy
Quickly blanch the bok choy to maintain it’s crisp texture and vibrant green color.

Soup is one of the best vehicles for vegetables. And I really like green things in my soup. In this case, I use bok choy in this recipe because it’s a little tougher than spinach but less crunchy than broccoli. It’s perfect, actually.

Just blanch the bok choy in the broth long enough to take away that hard crunch, leaving it a little crisp, tender, and vibrant in color. Set it aside in a large bowl.

Additional veggie alternatives are:

  • Snow or sugar snap peas
  • Carrots
  • Mushrooms
  • Watercress
  • Celery

Get creative with it!

2. Fill the wontons and boil them.

Get ready to become a wonton-making machine! All you need are some wonton wraps. Check! Flavorful wonton filling. Check! And a little flour, and a bowl of water. Check, check!

Begin by setting yourself up the right way on a smooth surface to make a nice little wonton station. This will allow you to keep things moving much more quickly and efficiently.

  • Ginger Chicken Wonton Soup_4 steps for chicken filling
    Step 1: Make the filling
  • Ginger Chicken Wonton Soup_wonton prep station (Medium)
    Step 2: Prep your station
  • Ginger Chicken Wonton Soup_4 steps to fold wontons
    Step 3: Fill and fold
  • Ginger Chicken Wonton Soup_4 steps to cook wontons
    Step 4: Boil and serve.

Essentially, you want to work quickly enough so that the wraps don’t dry out or crack around the edges. If you have never worked with wonton wraps before, I would recommend leaving them in the package as you take out no more than 5 at a time to fill them. This way, you can retain their moisture as you get your wonton wrapping on! Less pressure to watch the time.

3. Put it all together

In a serving bowl, add a bok choy, 3-4 wontons, and ladle in about one and a half (1.5) cups of broth. Time to slurp and enjoy!

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More light & healthy soup recipes

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  • Mediterranean Chicken, Chickpea & Zucchini Soup
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Continue to Content
Ginger Chicken Wonton Soup_top closeup with spoon

Ginger Chicken Wonton Soup with Bok Choy

Yield: 4 Servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

A light and fragrant wonton soup recipe made with ginger chicken-stuffed wontons and bok choy. The filling is perfumed with spices, ginger, and scallions and stuffed into store-bought wonton wrappers.

Ingredients

Broth

  • 4 c water
  • 1 TB Better Than Bouillon Roasted Chicken base*
  • 3 garlic cloves, peeled, lightly smashed
  • 3 dried Thai chilies* (optional)
  • 1 TB Gourmet Garden Ginger Stir-in Paste*

Wontons

  • 1 12 oz pack of small wonton wraps*
  • 1 lb ground chicken
  • 1 tsp corn starch
  • 1 tsp dried minced garlic
  • 1/2 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ginger powder
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1/8 tsp ground black pepper
  • 3 scallions, white parts only, minced
  • 1 TB Gourmet Garden Ginger Stir-in Paste*
  • 1 TB soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp chili oil (optional)
  • 1/2 tsp rice wine vinegar
  • 1/2 tsp mirin*

Additional Ingredients

  • 2 large bok choy, halved
  • 3 scallions, green parts only, chopped

Instructions

  1. Make the broth. In a large pot on medium-high heat, add the water, garlic cloves, chilies, and ginger paste. Bring the liquid to a low rolling boil.
  2. Make the wonton filling. As the broth is heating, prepare the filling to make the wontons. In a medium-size bowl, combine the ground chicken, spices, and wet ingredients.
  3. Prep, fill, and fold. Prep an area to make the wontons (i.e. a large cutting board or counter surface). Grab a small bowl and fill it with water. Begin by adding a little flour to the surface. Working quickly to avoid the wraps from drying out, place a wrap on the floured surface and add about 1 tablespoon of the filling. Next, dip your finger in the water and run along the edges of the wrap. Fold the wrapper in half (diagonally) to make a triangle while gently pressing out any air pockets. Then, bring the ends of the wrap together, dabbing some water on one end to make it stick. And voila! You have made a wonton! Now repeat this step until you have made about 20 wontons.
  4. Blanch the bok choy. Next, prep the bok choy by cutting off the bottom stems. Be careful not to cut into the bulb because it can cause the leaves to separate from it. Cut the bok choy in half (lengthwise). Wash the bok choy thoroughly and put them in the soup broth. Allow them to blanch for about 2-3 minutes or until tender but still crisp and green. Once cooked, use a spider utensil to remove them from the broth into a large serving bowl. Bring the broth back to a low rolling boil for the next step.
  5. Test and boil. Lastly, cook a tester wonton by placing it into the hot broth. Slowly move it around to ensure it does not stick to the bottom of the pot. Allow it to cook for about 5-6 minutes or until the chicken is cooked through and not pink in the center. Now, fill the spider utensil with about 8 wontons and gently place them in the boiling water and repeat the steps. Place each cooked batch in the same bowl with the bok choy. Turn off the heat of the boiling soup.
  6. Garnish and serve. When ready to serve, pour ladles of the broth over the wontons and bok choy. This is recommended instead of just pouring all of the soup liquid over them at once to avoid unwanted bits at the bottom of the pot. Top with the sliced green parts of the scallion and, enjoy!

Notes

This recipe contains affiliate links to products and I love and use regularly in my kitchen.

Recommended Products

  • Better Than Bouillon Roasted Chicken base
  • Gourmet Garden Ginger Stir-in Paste
  • Nasoya Won Ton Wraps

*Ingredient Substitutes

  • Better Than Bouillon Base: 1-2 bouillon cubes, your flavor of choice
  • Dried Thai Chilies: Crushed red pepper
  • Ginger paste: Two (2) 1-inch pieces of fresh ginger, peeled (remove before serving)
  • Wonton wraps: Any wonton wraps will do
  • Mirin: 1/2 tsp of rice wine vinegar, dry sherry, or dry white wine + a pinch of sugar

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 122mgSodium: 624mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 29g

The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.

Did you make this recipe?

Tag @quisinequeenb on Instagram and hashtag it #reigninyourkitchen

© Brittny | Quisine Queen B
Cuisine: Asian-inspired / Category: Soup

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2 comments

  • Angie@Angie's Recipes
    September 13, 2020

    So so yummy and comforting! I love myself some wonton soup too esp. now the weather is cooler and I really crave something warming and tasty.

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    • QuisineQueenB
      September 13, 2020

      Oh, yes. Glad it brings you comfort. Stay warm this season!

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      Reply

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About Me

Brittny C Lyle_Quisine Queen B

I am the creator, author, photographer, and homecook behind Quisine Queen B. As a busy wife, SAHM, new blogger, and entrepreneur, I practice self-care through food--my love language. I call my recipes "gourmet-on-demand" because they are practical, nutritious, and beautiful. Fit for a queen, I think! I also believe in nourishing the crown (mind), so you'll see some tokens of wisdom lying around. So, come to reign in your kitchen with me. After all, we deserve it!

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