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Chicken Wonton Soup

Chicken Wonton Soup

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.
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Prep Time 30 minutes
Cook Time 1 hour
Course Soup, Chicken
Cuisine Chinese, Asian
Servings 3 people

Equipment

  • 1 Instant pot optional
  • 1 food processor

Ingredients
  

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

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.

Video

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