Easy Chicken Wonton Soup That’s Ready in Under an Hour

Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Alana Kysar of Fix Feast Flair walks us through a warming chicken wonton soup perfect for those chilly fall nights. Don’t worry — it’s a cinch to make!

I love this soup for oh-so-many reasons. First of all, it’s insanely easy to make. The ingredients are simple and easy to find (check your grocer’s Asian foods aisle if you’re having difficulties) and it’s insanely comforting. The chicken broth is so soothing, but has a nice kick thanks to the fresno pepper and the ginger, the wontons are super juicy and loaded with flavor, and the bok choy and radish slices add a little crunch. 

Basically, this soup has everything. Not only is it warming, soothing, and super tasty but it’s also extremely well rounded. It’s pretty much my idea of an awesome Friday night. Bonus points for it taking less than forty-five minutes to make (and thirty of those minutes are for prep and mushroom rehydration), start to finish.

So look out for a few more savory recipes to pop up in this space because while I love sweets as much as, if not more than, the next person, I’m trying to find a bit more balance in this space and my personal space as a whole. Have a lovely weekend! I’ll be cozying up to a bowl of this spicy soup while plotting my next cake!

Serves 2 to 4 people (depending on hunger levels)

7 grams (or 4 to 5 mushrooms) dried shitake mushrooms
1 cup boiling hot water
½ pound ground chicken
2 to 3 green onions, chopped
5 to 7 water chestnuts, finely minced
2 garlic cloves finely minced, plus 3 garlic cloves thinly sliced
1 tablespoon hoisin sauce
½ tablespoon oyster sauce
1 to 2 teaspoon sriracha (to taste)
¼ teaspoon cracked black pepper
24 to 28 wonton wrappers
Water, for sealing wrappers
32 fluid ounces chicken stock
1 medium fresno chili, sliced
5 to 7 slices fresh ginger
2 tablespoons soy sauce
1 tablespoon mirin
½ teaspoon sesame oil
1 bunch bok choy, chopped (ends trimmed off)
½ watermelon radish, halved and thinly sliced

Place dried shitake mushrooms in a bowl and pour boiling hot water over to soak. Cover with plate and rehydrate for 30 minutes. 

After 30 minutes, squeeze liquid from mushrooms then chop finely and combine with ground chicken, water chestnuts, minced garlic, hoisin sauce, oyster sauce, sriracha, and cracked black pepper in a mixing bowl. Mix with wooden spoon until combined. Set aside shitake water for broth.

Put about 1 ½ teaspoon of the chicken mixture on the middle of a wonton wrapper, then dip your finger in the small bowl with water and run it along the edge of one half of the wrapper. Fold wet edge over dry edge, then press edges to seal together. Tuck the two ends in (it’ll look like a tortellini). Repeat until all the mixture has been used. 

Combine stock, fresno chili, sliced ginger, sliced garlic, soy sauce, mirin, sesame oil, and the shitake water in saucepan and bring to a boil. Add wontons and cook for 5 minutes. Add bok choy and cook for an additional minute. Spoon into bowls and top with radish slices. Serve and enjoy!

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