Chicken Wonton Soup Recipe

Ingredients

• 340 g (12 oz)napa cabbage
• ¾ tspsalt
• 10 mushrooms; 170 g (6 oz) fresh or 42 g (1.5 oz) driedshiitake mushrooms
• 45 ml (3 tbsp)oil
• 454 g (1 lb)boneless, skinless chicken breast or thighs, or ground chicken
• 2 tspginger, finely minced
• 60 ml (¼ cup)spring onions, finely chopped
• 30 ml (2 tbsp)soy sauce
• 22.5 ml (1½ tbsp)Shaoxing wine or dry sherry cooking wine
• 15 ml (1 tbsp)oyster sauce
• 5 ml (1 tsp)sesame oil
• 1 tspsugar
• ½ tspwhite pepper
• 5 tsp, or 1–2 tspchicken powder or bouillon paste
• 30 ml (2 tbsp)water, preferably reserved mushroom-soaking or cabbage water
• 2 packages (about 75–80 wrappers total)wonton wrappers
• 1.4–1.9 litres (6–8 cups)water for the broth

Instructions

1. 1

   Salt the cabbage

   Rinse the napa cabbage well and chop it into bite-sized pieces. Toss it with ¾ teaspoon of salt and leave it to draw out excess moisture.

2. 2

   Prepare mushrooms

   For dried shiitakes, soak them in warm water for about 20–30 minutes, until softened, and reserve the soaking water. If using fresh mushrooms, clean and thinly slice them.

3. 3

   Cook the vegetables

   Heat 3 tablespoons of oil in a large pot or wok over medium heat. Drain excess water from the cabbage, add it and the shiitakes, then stir-fry for approximately 5–7 minutes, until tender and fragrant.

4. 4

   Mix the filling

   In a bowl, combine the chicken with the ginger, spring onions, soy sauce, Shaoxing wine or dry sherry, oyster sauce, sesame oil, sugar, white pepper, chicken powder and 2 tablespoons of reserved mushroom or cabbage water. Mix until combined and slightly sticky.

5. 5

   Fold the wontons

   Put about 1 teaspoon of filling on each wrapper. Moisten the edges with a little water, fold into a triangle or another shape, and press firmly to seal.

6. 6

   Make the broth

   Add about 6–8 cups of water to the pot with the cooked cabbage and mushrooms. Bring to a gentle boil, then adjust the seasoning if needed with more chicken powder or soy sauce.

7. 7

   Cook the wontons

   Carefully add the wontons to the boiling broth. Cook for about 4–5 minutes, until they float to the surface and the chicken filling is fully cooked.

8. 8

   Ladle and serve

   Divide the soup between bowls, giving each a generous share of wontons, cabbage, mushrooms and broth. Garnish with extra spring onions if desired, and serve hot.

What is chicken wonton soup?

Wonton soup is a Chinese dish of filled dumplings served in broth. Wontons take different shapes and fillings across regional and family traditions; this version uses chicken with ginger, spring onions and savoury sauces.

The cabbage and shiitakes are cooked in the pot before the broth is added, so their flavour becomes part of the soup. Folding the filling into wrappers makes this a hearty bowl with dumplings, vegetables and broth together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 31g protein, 63g carbs, 20g fat.

The wonton wrappers and sugar contribute most of the carbohydrates, while the chicken provides much of the protein. Oil, sesame oil and the chicken filling contribute fat; the broth seasonings and sauces also bring sodium. For a balanced plate, serve a bowl with extra vegetables on the side.

Choosing the chicken

Ground chicken is convenient for the filling and mixes easily with the seasonings. If using chicken breast or thighs instead, the method calls for ground chicken, so mince the meat finely before mixing.

Fresh or dried shiitakes

Fresh shiitakes need only cleaning and thin slicing. Dried mushrooms should soak in warm water for about 20–30 minutes before use.

Keep the soaking water for the soup or filling, as directed. If you use fresh mushrooms, use cabbage water for the filling instead.

Keeping the wontons sealed

Use about a teaspoon of filling per wrapper, leaving enough room around the edges to close it securely. A little water helps the wrapper edges stick; press them firmly together so the filling stays enclosed in the broth.

Reading the texture cues

The cabbage and mushrooms are ready for the broth when the cabbage is tender and the mixture smells fragrant, after about 5–7 minutes of stir-frying.

The wontons should float to the surface after about 4–5 minutes of cooking. Check that the chicken filling is fully cooked before serving.

Making the broth

The recipe starts with about 6–8 cups of water, added to the cooked vegetables. Bring it to a gentle boil rather than a vigorous one, then taste and adjust with chicken powder or soy sauce if needed.

The reserved mushroom-soaking or cabbage water has a separate role: add 2 tablespoons to the chicken mixture. Keep that quantity distinct from the larger amount of broth water.

Serving the soup

Ladle the soup so every bowl gets wontons, cabbage, mushrooms and broth. Extra chopped spring onions make a fresh garnish if you have some to hand.

For a fuller meal, serve it with rice or a simple vegetable side. The soup is also substantial enough to enjoy on its own.

Recipe notes & tips

• Keep the wrappers covered while folding so their edges do not dry out.
• Measure the filling to about 1 teaspoon per wrapper to make the wontons easier to seal.
• Set the folded wontons on a tray in a single layer while you finish the batch.
• Taste the broth after bringing it to a gentle boil before adding more chicken powder or soy sauce.
• Cook the wontons in batches if your pot is too crowded to add them carefully.

Variations

• Use thighs: Choose boneless, skinless chicken thighs instead of breast for the filling.
• Choose fresh mushrooms: Thinly slice fresh shiitakes rather than soaking dried ones.
• Use dry sherry: Swap the Shaoxing wine for dry sherry cooking wine as suggested.
• Add a garnish: Finish each bowl with extra chopped spring onions.
• Adjust the seasoning: Use chicken powder or bouillon paste, then season the broth to taste.

Common mistakes to avoid

• Dry wrapper edges: Moisten the edges with a little water before folding and pressing them closed.
• Overfilled wontons: Use about 1 teaspoon of filling per wrapper so the edges can seal.
• Discarding soaking water: Reserve the dried mushroom water for the filling or broth.
• Skipping the cabbage draining: Remove excess water after salting the cabbage before stir-frying.
• Rough boiling: Keep the broth at a gentle boil when cooking the wontons.
• Guessing doneness: Use the 4–5 minute timing and check that the chicken filling is fully cooked.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot throughout; the wrappers may soften as they sit in the broth.

Frequently asked questions