I love this delicious Chicken Wonton Noodle Soup recipe, with easy step by step instructions for wrapping the wontons. Double the recipe and freeze the wontons for a future easy dinner. Simply freeze the wontons on a tray, place them in a freezer bag for a future meal.
How to make Wonton Noodle Soup Base
The secret to any soup is the delicious soup broth. I always think it's best to make your chicken broth from scratch in a big stock pot, the flavor difference is huge. I make it in advance (the night before) and keep in the fridge til I'm ready to cook. It's even faster and healthier to make an Instant Pot Chicken Bone Broth, you won't forget this amazing broth recipe. When you have the time, this is the way to start your soup base.
However, as we are all time poor, this time I used store bought Campbell's chicken stock and that worked well. The secret ingredient to the soup base is Chinese Cooking wine, or Shaoxing wine. It just gives it that some extra!
How to fold Wontons
There are many different ways to fold the wonton wrappers. They can be folded any way you like, as long as the filling doesn't fall out when they are cooking. Firstly, I buy the wonton wrappers from the supermarket, easy and cheap! Place the filling in the centre of a square wonton, fold it over diagonally to make a triangle. Seal the edges of the wonton triangle. Next, it's easy to pinch the 2 bottom corners of the triangle together to complete the dumpling. See the photo below for a clearer description. Other people fold them roundly, like Russian Pelmeni.
Wonton Soup or Wonton Noodles?
Not all recipes will add noodles to the wonton soup recipes. I grew up eating plain Wonton Soup Dumplings in a broth without any noodles. When I'm sick, that's almost like a comfort food for me!
However, restaurants will add noodles into the soup because it's cheaper and more filling than making more wontons! The noodles fill up the soup bowl and makes for a better meal that will fill you up.
What noodles do I need when making Wonton Noodle soup? The noodles pictured in the recipe are thick Taiwanese Noodles that I bought at the Asian grocer. It's said that the Chinese invented noodles, and you can't go wrong with Chinese Noodles. Try any Asian wheat noodle that you see in the Chinese supermarket and it will work perfectly in this recipe. Bonus points if you buy noodles without English writing, nice and authentic!
- Take the time to make a proper Instant Pot Chicken Bone Broth for the tastiest soup
- Make extra wontons and freeze them on a tray for a future easy lunch
- Use a pork instead of chicken
- Don't skip the Shaoxing Chinese Cooking Wine, can substitute with Sake instead
- Be adventurous, try any authentic Chinese Noodle from the Asian Grocer!
Chicken Wonton Noodle Soup Recipe makes an easy lunch or a delicious dinner, plus everyone will love slurping the noodles! Kids are gonna love this recipe! Bon Appetit! Приятного аппетита!
Wonton Noodle Soup with Chicken
- ¼ lb /250g ground chicken
- ¼ lb /250g shrimp peeled, deveined and each one chopped into 4-6 pieces
- 1 egg
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 teaspoon ginger finely grated
- 1-2 green onion stalks finely diced
- 1 tablespoon sesame oil
- 30 wonton wrappers approx
- 4 litres of chicken stock
- 3 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine (rice wine)
- 1 teaspoon of ginger finely grated
- 1 garlic clove minced
- 1 bunch bok choy quartered lengthways
- 9 oz /250g thin or wide noodles
- salt to taste
- garnish with 4 green onions sliced thinly on the diagonal
- Bring the chicken stock, 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon Shaoxing wine, 1 teaspoon grated ginger and 1 minced garlic clove to a boil and allow to simmer for about 20-30 minutes over low heat. This will give you time to prepare the wontons.
- Place all the ground chicken, chopped shrimp, 1 tablespoon Shaoxing, 2 tablespoons soy sauce, cloves minced garlic, 1 tablespoon finely grated ginger, 1-2 finely diced green onions and ½ teaspoon sesame oil into a bowl and mix together until evenly combined.
- Put some water in a small bowl or glass. Using a wet finger, wet the edges around the wonton wrapper to ensure the wonton will stick and seal together when you pinch it.
- Place the wonton wrapper in the palm of your hand. Put a teaspoon of the meat mixture in the middle of the wrapper. Bring 2 opposite corners together, making a triangle. Holding the top to the triangle with one hand, pinch together the gaps to completely seal the wonton. Firmly press the edges. Bring the bottom corners together, press together to seal.
- Gently add the egg noodles and wontons to the simmering soup. Bring soup to a boil and cook the wontons and egg noodles for about 5 minutes, or until the noodles and wontons are cooked and float to the top.
- Add the sliced bok choy to the soup, simmer for 1-2 minutes and you are ready to serve.
- Divide the noodles and broth evenly into bowls. Add 3-4 wontons to each bowl and garnish with the sliced green onions.