Tasty Chicken Wonton Soup

Meaty little handmade dumplings and a flavorful, light soy broth make this Wonton Soup a very tasty labor of love.

Serve this light soup as a prelude to your meal or add some bitter greens, shiitake mushrooms and even noodles for a more substantial soup to serve as a meal.

Wonton Soup sq

For some helpful tips before you begin, click here.

Makes 4 to 6 servings.


For the dumplings:

  • 1 pound (454 g) ground chicken or turkey
  • 2 tablespoons (45 ml) soy sauce
  • 2 teaspoons (6 g) garlic powder
  • 1/2 teaspoon (1.5 g) onion powder
  • 1 teaspoon (3 g) white pepper
  • 1/2 teaspoon (3:g) MSG*
  • 1/2 tablespoon (7.5 ml) rice vinegar
  • 1 tablespoon (15 ml) toasted sesame oil
  • 3 medium scallions, finely chopped
  • 50 wonton wrappers (1 package), 3-inch square

For the broth:

  • 1 tablespoon (15 ml) vegetable oil
  • 2 inches fresh ginger, peeled and sliced
  • 4 cloves garlic, peeled and smashed
  • 8 cups (almost 2 liters) chicken or vegetable broth
  • 3 tablespoons (45 ml) soy sauce
  • 1/2 teaspoon (1.5 g) white pepper
  • 1 teaspoon (6 g) MSG*
  • 2 teaspoons (5 ml) toasted sesame oil
  • 2 medium scallions, chopped


  • 2 baby bok choy (or other type of bitter green)
  • 8 shiitake mushrooms, sauteed
  • 4 – 6 oz (113 – 170 g) dried egg noodles (or other type of thin noodle)

*I use MSG because it enhances flavor in savory foods. But if you do not like to use MSG, it can be omitted.


1. Season the ground meat for the dumplings.

– Season the ground meat with the soy sauce, garlic powder, onion powder, MSG, rice vinegar and sesame oil.
– Knead the ground meat with the seasonings vigorously until everything is well-combined, soft and almost paste-like.

2. Shape the dumplings. (See TIPS)

– Smear about 1 teaspoon of the meat mixture in the center of each wonton.
– Moisten around the edge of the wonton with a little water.
– Fold the wonton in half (into a rectangle) and seal the edges, carefully making sure to press out any air.
– Then bring the bottom corners together, overlap them and seal them together with a little water. The dumpling will look like a little hat.
– Keep the finished dumplings covered with a little plastic wrap while working to prevent them from drying out.

3. Make the broth.

– Heat the vegetable oil in a pot over medium-high heat.
– Sauté the ginger and garlic until fragrant.
– Add in the broth, soy sauce, white pepper and MSG. Lower the heat to medium and let simmer for 5 minutes.

4. Cook the dumplings.

– Remove the ginger and garlic from the pot.
– In batches, cook the dumplings over medium-high heat in gently boiling broth for about 6 to 8 minutes per batch, or until the wonton wrappers are cooked through and no longer opaque.*
– Remove the cooked wontons to a large serving bowl.

*The starches from the wontons may thicken the soup slightly. (The wontons will impart more flavor into the soup as well.) If you prefer a lighter, thinner broth, cook the wontons separately in a pot of boiling water.

5. Serve the soup hot with sesame oil and scallions.

– Taste and add water if the soup is too strong or season with more soy sauce, if needed.
– Pour the steaming hot broth over the wontons in the serving bowl.
– Drizzle the wonton soup with the sesame oil and garnish with green onions.
– Serve while hot.


– Add optional ingredients such as baby bok choy, sauteed shiitake mushrooms and thin noodles for a more substantial soup that can be served as a meal.

  • Cook the noodles according to package instructions.
  • Add the baby bok choy and sauteed mushrooms to the soup at the last minute.

To store leftovers: Keep the broth and wontons in separate airtight containers and refrigerate.

To reheat the soup: Bring the broth to a boil, then drop in the wontons . Heat until the soup begins to simmer.


Below: Wonton soup with udon and baby bok choy.

About this recipe

Wonton Soup made with homemade dumplings is a labor of love. But once you have the dumplings made, making this tasty soup takes only minutes.

Make a batch or two for the freezer as well. Wonton Soup on demand!


Here are 3 helpful tips:

1) How to wrap the dumpling:

  • Place a teaspoon of meat filling in the center of the wonton.
  • Fold the wonton in half (into a rectangle) and seal the edges, carefully making sure to press out any air.
  • Bring the bottom corners together, overlap them and seal them together with a little water. The dumpling will look like a little hat.
Folded wontons

2) How to freeze wontons:

  • Place the filled wontons in a single-layer on a tray or sheet pan.
  • Freeze for 1 or 2 hours until frozen hard.
  • Place the frozen wontons in a plastic freezer bag.
  • Freeze for up to 1 month.
Frozen wontons

3) No fresh ginger or garlic?

– You can substitute the fresh ginger and garlic with dry ground ginger and garlic powder:

  • 1/4 teaspoon ground ginger
  • 1 teaspoon garlic powder
Wonton Soup 3

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Related Recipes:

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Meaty, tasty, little dumplings in a beefy, flavorful and comforting miso broth.

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Crunchy, skinny little meat-filled spring rolls served with a very flavorful sweet & sour sauce spiked with a kick of garlic and ginger.

Click HERE for SMALL DISHES to serve with your Wonton Soup.


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