Chicken and Wonton Soup

Slice the mushrooms and onion.

On a cutting board, toss the thinly sliced chicken with the Asian seasoning blend until evenly coated.

Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat.

Add the seasoned chicken to the hot skillet and sear until browned on both sides. Remove the chicken from the skillet and set aside.

Add the remaining tablespoon of olive oil to the skillet. Add the sliced mushrooms and onions and sauté until softened, scraping up any browned bits from the bottom of the pan.

Add the minced garlic and cook for about one minute until fragrant.

Pour in the chicken stock and add the chicken bouillon concentrate. Stir to combine and bring the mixture to a boil.

Once boiling, add the frozen mini wontons to the pot. Stir and cook for about 5 minutes, or until the wontons are cooked through.

Return the seared chicken to the pot and stir to combine. Allow it to heat through for another minute or two.

Taste the soup and adjust with any additional seasonings if desired.

Serve hot, garnished with sliced green onions and fresh parsley.