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A bowl of soup with dumplings, spinach, and chopped green onions. A white spoon is lifting a dumpling. Shiitake mushrooms, ginger, and green onions surround the bowl.
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5 from 9 votes

Wonton Soup

🥬🥕 This EASY Chinese wonton soup is made in ONE pot, ready in 20 minutes, and it's faster than calling for takeout! Loaded with an array of healthy vegetables and tender chicken wontons, it's such a flavorful and satisfying soup without being heavy! Uses frozen wontons for ease and simplicity.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: 30-Minute Meals, Asian, Dinner, lunch, Soup
Cuisine: Asian, Chinese
Keyword: easy wonton soup, wonton soup, wonton soup with frozen wontons
Servings: 4 servings
Calories: 285cal

Equipment

Ingredients

  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil if necessary
  • 1 cup shiitake mushrooms diced small or quartered (discard the stems)
  • ½ cup shredded carrots
  • 3 or 4 green onions sliced into thin rounds, divided
  • 3 garlic cloves finely minced
  • 2 teaspoons fresh ginger grated (or 1 teaspoon ground ginger); or to taste
  • 6 cups chicken broth I use reduced sodium
  • 1 tablespoon low-sodium soy sauce or to taste
  • 1 teaspoon honey or to taste
  • ½ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 4 pieces bok choy green and white parts, cleaned, trimmed, halved lengthwise, and sliced into 2-inch pieces (use about 4 pieces from a large bok choy plant OR about 3 baby bok choy that you slice into 2-inch pieces; use your judgment for quantity based on your preference for it; it does wilt significantly)
  • 12 ounces mini frozen chicken wontons partially thawed so set them out when you start making the soup (I use chicken and vegetable wontons; potstickers may be substituted; see FAQs for more info)
  • fresh cilantro or other fresh herbs optional for garnishing

Instructions

  • To a large Dutch oven or high-sided pot, add the sesame oil, olive oil if desired, the mushrooms, carrots, about 2/3 of the green onions (white and green parts; reserve the other 1/3 for garnishing), garlic, ginger, and saute over medium-high heat for about 4 minutes, or until mushrooms and carrots have softened. Stir frequently.
  • Add the broth, soy sauce, honey, salt, pepper, and bring to a boil.
    A skillet with sautéed carrots, mushrooms, and onions next to a bowl of broth on a wooden surface. Scallions and ginger root nearby.
  • Once boiling, add the boy choy as desired, and allow it to simmer in the broth for about 3-5 minutes, or until wilted.
    A pot of soup with dumplings, bok choy, carrots, and broth on a wooden surface. Ginger and scallions are nearby.
  • Add the wontons and simmer for about 3 minutes, or until they're done. Tips - When they float, it usually means they're done. I don't thaw them completely, but usually if I take them out when I start the soup, by the time I add them now, they're partially thawed.
    A pot of soup with dumplings, leafy greens, and chopped green onions on top, placed on a wooden table surrounded by fresh vegetables and a cloth napkin.
  • Taste the soup, and as desired, make any necessary seasoning adjustment. Add salt, pepper, red pepper flakes or chili garlic sauce if you want it spicier.
    A spoon holding a dumpling in broth, garnished with greens, carrots, and a white bowl in the background.
  • Garnish with the remaining green onions, optional cilantro or herbs, and serve immediately.

Notes

Storage: Recipe will keep airtight in the fridge for up to 4-5 days, or in the freezer for up to 3 months. Reheat in the microwave for about 1 minute, or as desired. 

Nutrition

Serving: 1serving | Calories: 285cal | Carbohydrates: 44g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 2163mg | Potassium: 357mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3309IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 2mg
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