Wonton Soup

Wonton Soup


Makes: 4 to 6 servings

Start to Finish: 60 minutes

Cook: 40 minutes


  • 8 ounces ground chicken

  • 1 packet (0.9-ounce) dried onion soup mix, Lipton®

  • 2 tablespoons sesame oil, Sun Luck®

  • 2 tablespoons oyster sauce, China Bowl®

  • 1 tablespoon bottled minced garlic, McCormick®

  • 24 wonton wrappers, Melissa’s®


  • 1 boneless, skinless chicken breast, sliced into 1⁄4-inch strips

  • 1 tablespoon bottled minced garlic, McCormick®

  • 1 tablespoon vegetable oil

  • 4 cans (14-ounce) chicken broth, Swanson®

  • 2⁄3 cup thinly sliced Chinese barbecued pork (char siu pork)

  • 2 tablespoons light soy sauce, Kikkoman®

  • 1 tablespoon sesame oil, Sun Luck®

  • 1⁄2 bag (12-ounce) frozen vegetable stir-fry mix, Birds Eye Foods®

  • 1 jar (4-ounce) sliced water chestnuts, drained

  • 1 jar (4-ounce) bamboo shoots, drained




For wontons, combine the first 5 ingredients in a large bowl; mix well. Place 1⁄2 teaspoon of mixture in the center of each wonton wrapper. Moisten the sides of wrapper with water, then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle’s base towards the center to form a wonton shape. Set aside.

For soup, in a large pot over medium heat, sauté the chicken and garlic in the vegetable oil until chicken is no longer pink. Add the chicken broth, barbecued pork, soy sauce, and sesame oil. Simmer for 15 minutes. Add the wontons, and simmer for 10 minutes more. Add the frozen vegetables, water chestnuts, and bamboo shoots, and simmer for another 10 minutes.

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