Chicken Wonton Soup: Beats Any Takeout

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Wonton soup is one of those comfort foods that feels light but still satisfying. A bowl of warm broth, tender wontons, and fresh bok choy makes the perfect meal when you want something cozy but not heavy. The flavor comes from layers of ingredients—broiled aromatics, chicken bones, shrimp shells, and a touch of rock sugar to balance the broth. Making wonton soup at home is simple if you break it down into steps: the broth, the filling, and the wrapping. Once you try it fresh, you’ll see why homemade beats takeout every time.

Ingredients for Wonton Soup

For the broth

Chicken skin (optional, for rendering fat)
Chicken bones, blanched
½ lb chicken meat
10 shrimp shells (keep shrimp meat for filling)
5 cups water
1 shallot
1 knob of ginger
½ onion
Salt to taste
Rock sugar

For the wonton filling

½ lb chicken, minced
10 shrimp meat, minced
1 tsp ginger
1 tsp garlic
2 tbsp scallions, chopped
1 tsp sesame oil
2 tbsp olive oil
Fish sauce or salt to taste
Black pepper

Others

Wonton wrappers
Chili oil
Bok choy

Tools You’ll Need

Instant Pot (optional) or stovetop pot
Food processor for mincing meat
Baking sheet for broiling aromatics

Step-by-Step Instructions

Make the Broth

Blanch the chicken bones in boiling water for 3 minutes. This removes blood and debris, giving you a clearer broth.
Peel shrimp shells and heads, saving the shrimp meat. Cook the shells in a little oil before adding them to the broth. This boosts the seafood flavor.
If you have chicken skin, render it in the pot you’ll use for the broth. The fat adds a richer base.
Add the blanched bones and shrimp shells, and saute for a few minutes. This step gives depth to the broth.
Broil shallot, onion, and ginger for 20 minutes, turning halfway. Scrape off the charred skin and drop them in the pot—this gives a smoky layer without bitterness.
Add water, rock sugar, and salt. Cook in an Instant Pot for 1 hour, or simmer on the stove for 1.5 hours. Add more water if needed.
Strain the broth and season to taste.

Make the Wonton Filling

Mince chicken and shrimp in a food processor until smooth.
Mix in ginger, garlic, scallions, sesame oil, olive oil, fish sauce or salt, and pepper.
Taste-test: microwave ½ tsp of filling for 30 seconds. Adjust seasoning before wrapping.

Wrap the Wontons

Place 1 tsp of filling in the center of a wonton wrapper.
Fold in half, sealing edges with a little water. Press to remove air pockets.
Keep wrappers covered with a damp cloth to prevent drying.

Cook the Wontons

Boil water in a pot.
Drop wontons and cook for about 5 minutes until they float.
Remove and set aside. Use the same pot of water to blanch bok choy for 10–20 seconds.

Assemble the Soup

Place cooked wontons in a bowl.
Pour hot broth over the top.
Add bok choy and drizzle with chili oil.

Tips for the Best Wonton Soup

Broil Aromatics for a Deeper Flavor

Broiling onion, shallot, and ginger before adding them to the broth makes a big difference. The high heat caramelizes natural sugars, creating a smoky-sweet taste that plain boiling won’t give you. Scraping off the charred skin prevents bitterness while keeping the roasted flavor. You should always take the extra step—it turns a flat broth into one that’s layered and rich.

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Use Shrimp Shells for Umami

Don’t throw away shrimp shells and heads. Cooking them in oil before adding them to the broth pulls out their natural umami flavor. This adds a seafood note that balances the chicken bones. Without this step, the broth will taste one-dimensional. It’s a quick move that brings restaurant-level depth to your soup.

Render Chicken Skin for Extra Richness

If you have chicken skin, use it. Rendering the fat at the start gives the broth a savory, almost buttery quality. It’s optional but recommended. This little detail can be the difference between a broth that feels light but thin versus one that’s light but still full-bodied.

Test the Wonton Filling Before Wrapping

Always taste the filling before wrapping. A quick microwave test lets you know if you need more salt, pepper, or fish sauce. Once you’ve wrapped the wontons, it’s too late to adjust. This simple step ensures every bite is seasoned just right.

Cook Wontons and Vegetables in Stages

Boil wontons first, then blanch bok choy in the same water. This saves time and avoids overcooking. Wontons take around 5 minutes, while bok choy only needs 10–20 seconds. Cooking them separately but in the same pot keeps flavors balanced and textures perfect.

Making wonton soup at home is easier than it looks. With a clear broth, seasoned filling, and fresh greens, you’ll have a meal that’s simple yet comforting. Once you learn these steps, you can batch-wrapping wontons and freeze them for quick meals later. A drizzle of chili oil at the end ties everything together. Next time you crave wonton soup, skip takeout—you’ve got the perfect recipe.