CHICKEN NOODLE WONTON SOUP
A steaming bowl of chicken noodle soup may be just the thing to keep you warm during the frigid months ahead. Even though we adore a good pot of chicken stock, this Chicken Noodle Wonton Soup offers a unique take on the traditional cold treatment.
Creating a large batch of wontons (or dumplings) at home means that you can keep them for another time. When we make wontons, we always have one bowl each for lunch and reserve the rest for another day when we are too tired to cook or need a filling brunch or snack.
It’s a great idea to make these ahead of time in case you become sick or just need a bowl of comfort food! It’s as simple as putting them on a parchment-lined sheet pan, so they’re not touching, covering the pan, and then putting them in the freezer until they’re solid.
INGREDIENTS:
WONTONS:
- 1 package of wonton wrappers
- 1 pound of ground chicken
- 1 clove of garlic
- 1/2 cup of finely chopped parsley
- 1/4 cup of water
- 2 tablespoons of melted butter
- 2 tablespoons of dry sherry cooking wine
- 1 tablespoon of oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of black pepper
- juice of 1/2 a lemon
SOUP:
- 5 cups of chicken broth
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 tablespoon of oil
- 1/2 white onion, diced
- salt and pepper
INSTRUCTIONS:
- Wonton components except the wrappers should be combined in a bowl. The filling should be well-combined and paste-like after about 10 minutes of stirring.
- A big sheet pan lined with parchment paper and a bowl of room temperature water are all that’s needed for this recipe. Bring a small saucepan of water to a boil so that you can sample a few wontons before cooking the entire batch.
- Wet your finger and dab one side of a square wonton wrapper with water to begin assembling the wonton. Put about 1-2 teaspoons of filling in the middle of a wrapper, and then fold it in half. All four sides should be sealed. Gently overlap the two corners of the rectangle by pressing them together with your finger, brushing another dab of water on one corner (the filling side). Line a baking sheet with parchment paper before baking.
- Cook a third wonton and compare the results to the first two. Be sure to sample the final product and make any necessary adjustments before preparing the entire batch.
- Assemble the soup after the wontons have been produced. To save money, this recipe only calls for 5 cups of chicken broth because you’ll be freezing half of the wontons. 4 servings can be made with a total of 5 cups of broth.
- In a soup saucepan, heat 1 tablespoon of oil. Translucent onions can be achieved by cooking them in a small amount of oil until they are soft and translucent. In around 2 minutes, add the carrots and celery and simmer for another 2 minutes. Simmer, covered, for about 20 minutes, until the vegetables are soft. Salt and pepper to your liking.
- For your wontons, bring a separate pot of water to a boil and set it aside. Cook them for 5-6 minutes if they’re fresh wontons or 7-8 minutes if they’ve been frozen (for frozen wontons). Top each serving with a dollop of the hot soup.