When I’ve got this easy Chicken Wonton Soup simmering on my stove it fills the whole kitchen with the smell of ginger, garlic, and toasted sesame oil. Tender, plump wontons share a savory broth with sweet carrots and bright, tender greens. Frozen wontons turn a quick, savory ginger-garlic broth into dinner in about 25 minutes.
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I realize this isn’t technically a noodle soup, but wontons are really just filled noodles (like ravioli!), so I think it fits right in here. Like other Chinese soups, this one focuses on broth first, with just a few ingredients added at the end. Nothing gets cooked hard or fast, but instead at a gentle simmer. The wontons cook directly in the broth, which keeps them soft, juicy, and infused with flavor.
Ingredients You Need
The chicken broth you use is important here because it carries the whole soup. Homemade is best, but a good store-bought version is also totally fine. To avoid overloading on salt, use unseasoned rice vinegar and, if your broth is salty, choose lower-sodium soy sauce.
Fresh ginger and garlic build the base flavor fast. Grating them releases their juices so they infuse the broth quickly without needing much time. Whatever you do, don’t substitute the jarred versions as they don’t have the same flavor.
Store-bought chicken wontons make this recipe weeknight friendly. You can use frozen wontons straight from the freezer, or use fresh ones. Either way, they bring structure and substance without extra prep.
Bok choy adds crunch and a bit of a bitter edge for balance. Plan on 2 to 3 baby bok choy, depending on size. They’ll cook quickly and stay bright. Carrots add sweetness and a bit of texture, even in thin slices.
How To Make Easy Chicken Wonton Soup
Despite the short ingredient list, the broth builds a lot of flavor quickly. The steps stay simple and relaxed. Here is the overview.
- Combine the chicken broth, soy sauce, rice vinegar, sesame oil, ginger, garlic, and carrots in a pot and bring it to a gentle simmer. This short simmer lets the aromatics infuse without turning bitter.
- Taste the broth and adjust with sugar and white pepper until it tastes balanced and warm.
- Add the wontons directly to the simmering broth and let them cook until they float and turn slightly translucent. Keep the broth at a gentle simmer, not a rolling boil, so the wrappers don’t split.
- Add the bok choy and cook just until the leaves soften but stay bright.
- Ladle the soup into bowls and finish with green onions, chili oil, or sesame seeds if you like.
More Noodle Soups You’ll Love
Try Gochujang Ramen when you want heat and a punchy broth, or Kimchi Ramen Noodles for something tangy and a little funky. Chicken Katsu Ramen is a nice contrast bowl with crisp cutlet against hot soup, while Char Siu Chicken Ramen leans more sweet-savory and roasty.
For coconut and spice, go with Coconut Curry Chicken Laksa, and for a lighter, aromatic option, Thai Noodle Soup gets dinner on the table without much drama. If you want a bowl with real tang and heat, Hot and Sour Vermicelli Soup brings it. If you’re looking for a satisfying vegetarian soup, Miso Soup with soba noodles and tofu hits the spot.
Easy Chicken Wonton Soup
Ingredients
- 6 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 to 2 cloves garlic grated
- 1 medium carrot thinly sliced
- 1 cup baby bok choy or pak choy halved or quartered lengthwise
- 1 to 2 teaspoons sugar
- White pepper to taste
- 15 to 20 store bought chicken wontons frozen or fresh
Instructions
Build the broth
- Add the chicken broth, soy sauce, rice vinegar, sesame oil, ginger, garlic, and carrots to a medium pot. Bring the mixture to a gentle simmer. Let it cook until the broth smells fragrant and the carrots begin to soften. This step draws flavor from the aromatics without boiling them hard.
Season the soup
- Taste the broth and add sugar and white pepper. The sugar smooths out the salt and acidity, while white pepper adds soft heat. Adjust until the broth tastes balanced and warm.
Cook the wontons
- Add the wontons directly to the simmering broth. Keep the broth at a gentle simmer and stir gently that the wontons don’t split. Cook them until they float and look slightly translucent, which means the filling is cooked through.
Add the greens
- Add the bok choy to the pot. Cook just until the leaves wilt and the stems turn tender but still crisp. Keeping this step short prevents the greens from turning dull and mushy.
Serve
- Ladle the soup and wontons into bowls. Finish with green onions, chili oil, or sesame seeds if using. Serve the soup hot. Notes Add a small drop of sesame oil right before serving if you want a stronger aroma without cooking it away.This soup tastes best freshly made. If you store leftovers, keep in mind that the wontons will soften and may break when reheated.
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin