The Best Chicken Wonton Soup Recipe You'll Ever Make

chicken

🥗Healthier: turkey

💰Cheaper: ground pork

Turkey is leaner, while ground pork is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for a healthier profile.

Heat ¼ cup vegetable oil in a pan.

Add 3 tbsp diced shallots and 1 cup of diced scallions to the oil and cook until golden brown, about 10-18 minutes, stirring occasionally.

Scoop out 2-3 tbsp of the oil, leaving some for the wonton filling.

Add 2 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tsp dark soy sauce to the pan and stir to condense the sauce.

Set the sauce aside to cool.

Prepare chicken leg quarters by removing the backbone and bones, then cut into bite-size pieces.

Render chicken fat over medium-low heat, then add chicken skins and bones, frying until charred.

Add 6-8 cups of water or stock, 3 scallions, 2 shallots, 2 inches of crushed ginger, and ½ tsp ground black pepper to the pot and bring to a boil.

Simmer the broth while preparing the wonton filling.

Grind the chicken meat in a food processor and combine it with the cooled scallion sauce and ½ cup diced scallions.

Chop 4 oz of carrot and 4 oz of celery, and add to the broth after straining out solids.

Cook the carrot and celery for 10 minutes, then add wontons and cook for 3 minutes.

Add ½ cup of cold water and continue cooking for another 3 minutes.

Toss in baby bok choy and blanch for 30 seconds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens