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Chicken Won Ton Soup

Chicken Won Ton Soup

I discovered this recipe from Culinary Ginger and keep coming back to it. It’s comfort food during the winter season when I want something warm and light!


For the wontons:

  • 1 lb ground chicken breast or skinless boneless chicken breasts
  • 2 spring onions/scallions chopped
  • 1/4 teaspoon soy sauce
  • 1/2 teaspoon rice vinegar
  • 1 teaspoon fresh ginger, peeled and chopped finely
  • 1/4 teaspoon salt (less if your soy sauce is salty)
  • 27 each, 2-inch square wonton wrappers

For the soup:

  • 6 cups chicken stock/broth 
  • 6 ounces (170 grams) bok choy (pak choi)
  • 1 tablespoon grated ginger, or to taste
  • 2 tablespoons soy sauce, or to taste
  • 1 tablespoons toasted sesame oil, or to taste
  • 2 spring onions/onions, sliced


  • Add the chicken, spring onions/scallions, soy sauce, rice wine, ginger, salt and pepper. If using chicken breast, add first and pulse until it resembles ground chicken before adding other ingredients. Pulse until the meat comes together in a ball.
  • Arrange wonton wrappers on a clean surface along with small bowl of water.
  • Spoon 1 tablespoon of of the chicken mixture into the center of each wonton. 
  • Using the water, wet 2 edges of the wonton with a finger.
  • Make a triangle by folding the opposite corner to meet the wet edge. Press firmly to get a good seal and prevent chicken from seeping out when cooking.
  • With the folded corner facing away from you, bring the left and right corners around to meet at the bottom, wet with water and press firmly together. Set aside.
  • Add the chicken stock to a large pan and bring to a simmer. Add the wontons, bok choy, ginger, soy sauce and sesame oil to taste. Simmer for 3 minutes.
  • Serve and garnish with sliced spring onions/scallions.

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