Chicken Won ton Soup Recipe

Chicken Won ton Soup

 #CreateAMeal with Tyson Ground Chicken

Soup recipe time of the year is quickly approaching. Well not really as quickly as I would like down here in Florida. I know the temps have been dropping up north. I can only dream the cooler weather will reach us soon. Realistically we don't start to see cooler temperatures until the end of October or even in the beginning of November.

I am not sure if you know this but Tyson sells ground chicken. It is sold in the meat department near the Tyson fresh chicken packages. The other day I picked up a couple of packages for two recipes I planned to make. This chicken won ton soup recipe is one of them.

I've ground chicken in the past. It's easy to do but so messy and time consuming when you don't have an electric meat grinder. Buying ground chicken makes things so much easier when you have a recipe that calls for fresh ground chicken meat. The Tyson All Natural Ground Chicken is so inexpensive it is not worth going to all the trouble to grind it yourself and I try to avoid extra messes in the kitchen as much as possible.

 I'm one of those people who will eat soup any time of the year. I don't have to wait for the cooler weather to enjoy a bowl of homemade soup. I've been wanting to make a homemade won ton soup forever. A traditional won ton soup is made with pork, but I didn't want to use pork. And since Tyson makes ground chicken conveniently packaged by the pound and available at Walmart at a great price I had no reason to put off making this won ton soup recipe any longer.

For recipe inspiration I searched around online and made a list of ingredients and measurements from a number of sources and then I did as I usually do and made adjustments and tweeks until I liked the flavor. I have to tell you. I will never enjoy a bowl of take out won ton soup again after making this homemade chicken wonton soup recipe. All of the resturant recipes I have eaten are so boring and bland in flavor compared to this recipe.

How to make won ton soup.

• Make the broth.
• Mix up the Tyson ground chicken  won ton filling.
• Fill the won ton wrappers.
• Cook the won tons in the broth.
• Savor and enjoy the flavors. Never enjoy take out won ton soup again.

Ingredients to make Chicken Won ton Soup

The Tyson All Natural Ground Chicken is the star of this recipe.

To get started with this won ton recipe finely chop the garlic, ginger and slice the green onions. The wonton soup broth and filling will be using most of the same ingredients and to save time chop enough for the amounts needed in both the broth and filling. 

Add all of the broth ingredient to a large pot and set aside for the moment. You will bring it to a boil, reduce the heat and simmer on low while preparing the chicken wontons.

Prepare the wonton filling by mixing together all the ingredients. Cover and chill for about 30 minutes,

After the filling has chilled and the flavors have married it is time to fill the wonton wrappers. Turn the pot of broth on and bring to a boil. Once it boils reduce the heat to a simmer while filling the wontons.

What you'll need to fill the won ton wrappers

• a bowl of water
• paper towels
• cookie sheet
• cornstarch
• chicken won ton filling

Clear off a workspace and set up a little work station. You will need to keep the won ton wrappers moist while working so open the package and remove a stack of won ton wrappers. Wrap them in a damp paper towel. Rewrap the remaining wonton wrappers in the packaging and set aside.

Have a plate or cookie sheet that has been lightly dusted with cornstarch close by. You'll place the filled won ton on it. Do not stack the wontons. They will stick together. You will also need a bowl of water to moisten the edges of the wontons to seal them.

Lay one wonton wrapper on your work surface. Dip your finger in the bowl of water and run your finger around the edge of the wonton to dampen it. You do not need much water. The amount your finger picks up is enough to dampen the edge of one wonton wrapper. Too much water will weaken the dough and it will split open when you cook it.

Place a ½ teaspoon of filling in the center of the wonton wrapper.

Bring one corner of the wonton over the filling so it meets up exactly with the opposite corner. Pick up the wonton and work the air out from around the filling. Smoothing the won ton wrapper to the edges. You will be able to see where the air is and gently work it out to the edges. Try not to push any of the filling toward the edges or the edges will not stick together. 

Dampen the edges of the long corners with more water and fold them over themselves to form the wonton. Place each wonton as you make it on the plate or cookie sheet making sure they do not touch. Cover with another dampened paper towel while you form all the wontons.

To Cook the freshly made Chicken Won ton Soup

After filling all the wontons turn the heat up on the simmering broth, once it comes to a gentle boil place half of the filled wontons in the pot along with a handful of julienned bok choy. Cook until all of the chicken wontons float to the top. Gently stir to prevent sticking. Place them in a bowl and cover with broth. Cook the remaining wontons the same way and serve. 

For this recipe I only cooked half of the chicken wonton  on this day. There is enough filling to fill the entire pack of won ton wrappers. That was the amount I needed for my family. If you are planning on making all 50 wontons and cooking them at the same time you will need to double the amount of broth used here. 

Once I filled all the wonton wrappers I divided them in half. I  cooked the half of the wonton that I needed  then froze the other half to use at another time.

To Freeze Fresh Chicken Won tons

To freeze half of the won tons in this recipe. Fill all of the wontons and place them on a cookie sheet in a single layer. Cover with plastic wrap and place in the freezer. Freeze until solid. Remove the frozen wontons from the freezer and place them in a zipper style freezer bag and store them in the freezer until you need them. 

Chicken Won ton Soup Recipe

Arlene Mobley - Flour On My Face

This recipe will make 50 filled chicken wontons. You may freeze half as I did for a later use. If cooking all 50 wontons you will need to double the broth ingredients.

5 from 1 vote

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 30 mins

Cook Time 8 mins

Total Time 38 mins

Course Soup

Cuisine Asian

Share by Text

Servings 50 won tons

Calories 19 kcal

Ingredients  

1x2x3x

Wonton Broth

• ▢ 8 cups chicken broth
• ▢ 2 teaspoons chopped garlic
• ▢ 1 teaspoon finely chopped ginger root
• ▢ 1 teaspoon rice wine vinegar
• ▢ 2 tablespoons soy sauce
• ▢ 1 tablespoon sesame oil
• ▢ 2 tablespoons sliced green onion

Chicken Wonton Filling

• ▢ 1 pound Tyson ground chicken
• ▢ 2 tablespoons finely chopped green onion
• ▢ 2 teaspoons finely chopped ginger root
• ▢ 1 ½ teaspoons finely chopped garlic cloves
• ▢ 1 tablespoon soy sauce
• ▢ 1 teaspoon sesame oil
• ▢ ½ teaspoon pepper
• ▢ ¼ teaspoon salt

Follow Flour On My Face on Pinterest

Instructions 

To make the Chicken Wonton Broth to cook 25 chicken wontons

• Add all of the broth ingredients to a large pot and set aside.
• You will bring it to a boil Reduce heat and simmer on low while preparing the chicken wontons.

Chicken Wonton Filling

• Add all of the wonton filling ingredients to a bowl and mix well. Fry a teaspoon of filling in an un-greased pan. Tasted the cooked filling and adjust if needed. If satisfied cover the bowl and chill for 30 minutes.
• Fill the Wontons. Place them on a cookie sheet as you make them. Once filled add them to a pot of gently boiling Wonton Chicken Soup broth. Cook until the wontons float to the top of the broth.

Nutrition

Calories: 19kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 215mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2