For the Chicken Wontons:
½ pound ground chicken
1 tablespoon soy sauce (low sodium)
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 green onion, finely chopped
20–24 square wonton wrappers
Small bowl of water (for sealing wontons)
For the Broth:
5 cups low-sodium chicken broth
1 cup water
1 tablespoon soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon grated fresh ginger
2 green onions, sliced
1 cup baby spinach or bok choy (optional)
Directions:
Make the wonton filling:
In a medium bowl, combine ground chicken, soy sauce, sesame oil, ginger, garlic, and chopped green onion. Mix well until thoroughly combined.
Assemble the wontons:
Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
Dip your finger into the water and run it along the edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air and sealing the edges tightly.
Bring the two bottom corners together and press to seal, forming a traditional wonton shape. Repeat with remaining wrappers and filling.
Make the soup broth:
In a large pot, combine chicken broth, water, soy sauce, sesame oil, minced garlic, and ginger. Bring to a simmer over medium heat.
Add green onions and baby spinach or bok choy (if using). Simmer for 3–4 minutes until the greens are wilted.
Cook the wontons:
Gently add the wontons to the simmering broth. Cook for 4–6 minutes or until the wontons float to the top and the chicken is fully cooked inside. Do not boil aggressively, as it may break the wrappers.
Serve:
Ladle the soup into bowls, making sure each serving has several wontons and plenty of broth. Garnish with extra green onions if desired. Serve hot.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: Approximately 250 kcal per serving | Servings: 4
