Chicken and Wonton Soup
This chicken and wonton soup combines tender sliced chicken thighs, earthy mushrooms, and frozen mini wontons in a savory broth that comes together in under 30 minutes for an effortless weeknight meal.
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This chicken and wonton soup combines tender sliced chicken thighs, earthy mushrooms, and frozen mini wontons in a savory broth that comes together in under 30 minutes for an effortless weeknight meal.
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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.
Store cooled soup (without wontons) in an airtight container up to 3 days; reheat gently on the stovetop. Add fresh wontons when reheating to preserve texture.
Yes, but thighs stay more tender and flavorful in broth. If using breast, slice thinner and add it in the last 10 minutes to avoid overcooking.
No. Add frozen wontons directly to the simmering broth in the last 5-7 minutes; they'll cook and float to the surface when done.
Substitute vegetable stock for chicken stock and replace chicken bouillon with vegetable bouillon. The chicken thighs can be omitted or swapped for tofu.
Yes. Cook the broth, chicken, and vegetables up to 2 days ahead and refrigerate separately. Add wontons only when reheating and serving to prevent sogginess.
Partially freeze thighs for 15-20 minutes before slicing to make them easier to cut thin and uniform, ensuring even cooking.
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