Chicken Wonton Soup Recipe – Easy Homemade Comfort Dinner

Name: Chicken Wonton Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1/2 lb ground chicken (mix of thigh and breast recommended); 2 green onions, finely chopped (plus 2 more for garnish, sliced); 1 tbsp fresh ginger, grated (plus 2-inch piece, sliced for broth); 4 garlic cloves (2 minced for filling, 2 smashed for broth); 1 tbsp soy sauce (plus 2 tbsp for broth); 1 tsp sesame oil (plus 1 tsp for finishing); 1 tsp cornstarch; 24 wonton wrappers (square, store-bought or homemade); Pinch of white pepper (optional); Salt, to taste; 6 cups chicken broth; 1 tbsp rice vinegar; 2 heads bok choy, chopped (or baby spinach); 1 large carrot, julienned or thinly sliced; Pepper, to taste; Optional toppings: chili crisp or sriracha, fresh cilantro, extra green onions, toasted sesame seeds

Posted on September 11, 2025

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The first slurp of homemade chicken wonton soup always reminds me why I keep coming back to this recipe—a savory, steamy bowl loaded with tender chicken, fresh ginger, and plump, silky wontons. The aroma alone is pure cozy magic; it honestly feels like a warm hug after a long day. I remember the very first time I made chicken wonton soup from scratch—my kitchen was a mess, but the result was so worth it that I couldn’t wait to make it again (and again). There’s just something special about crafting each little wonton and knowing comfort is only a simmer away.

Chicken wonton soup has become my go-to for chilly evenings or when someone in the house needs a little extra TLC. It checks all the boxes: hearty enough to satisfy, light enough not to weigh you down, and packed with those classic Asian flavors I crave. Plus, it’s way easier than it looks! If you’ve ever felt intimidated by folding wontons, trust me, you’ll pick it up in no time—and honestly, they don’t need to look perfect to taste amazing. I’ve tested this recipe on busy weeknights, lazy Sundays, and even as a “get well soon” soup for friends, and it’s always a hit.

Whether you’re looking to impress your family, whip up a nourishing meal in under an hour, or just want to feel the satisfaction of homemade comfort food, this chicken wonton soup recipe fits the bill. It’s naturally high in protein, can be made lighter or richer depending on your taste, and is endlessly customizable. After making this over a dozen times (no exaggeration), I can promise you’ll find yourself craving it, too. Grab your soup pot—let’s make some dinner magic with this irresistible chicken wonton soup!

Why You’ll Love This Chicken Wonton Soup Recipe

I can’t tell you how many times I’ve made this chicken wonton soup and thought, “Why don’t I make this every week?” There are a bunch of reasons this recipe is a keeper, but here are a few standouts from my kitchen to yours:

Quick & Easy: Comes together in about 45 minutes, making it a total weeknight win—even if you’ve never folded a wonton before.
Simple Ingredients: No specialty store runs required. Everything you need can be found at your local grocery store (or maybe even already in your fridge and pantry).
Perfect for Any Occasion: This soup shines for cozy family dinners, but I’ve served it at girls’ nights and even as a starter at a dinner party. It disappears fast!
Crowd-Pleaser: Kids love the little dumplings, adults appreciate the flavor punch, and even picky eaters can’t resist a bowl.
Unbeatable Comfort: The combo of gingery chicken, savory broth, and tender wontons is just the definition of comfort food to me.

What truly sets this chicken wonton soup apart is the homemade filling. Instead of bland, store-bought options, you get a juicy, seasoned chicken mixture (with a hint of sesame oil and green onion) tucked inside delicate wrappers. I blend the filling for extra smoothness—a trick I picked up after a few too many chewy, lumpy wontons in my early days. The broth is made with real aromatics like ginger and garlic, giving it that restaurant-style depth but with less sodium and more love.

This isn’t just another chicken soup. It’s the kind of meal that makes you pause and savor each spoonful. Whether you’re fighting off a cold, craving take-out, or wanting something that feels like home, this recipe delivers every time. I’ve made countless bowls for friends and family—everyone asks for the recipe, and honestly, it’s way easier than you’d think to pull off at home. Give it a try, and you’ll see why it’s become my dinnertime hero!

What Ingredients You Will Need

This chicken wonton soup recipe uses fresh, wholesome ingredients to deliver big flavor without a lot of fuss. Most are pantry staples or easy-to-find produce, and I’ll share a few of my favorite swaps along the way. Here’s what you’ll need for a classic batch (with my personal notes sprinkled in):

For the Wontons:
- Ground chicken (1/2 lb / 225 g) – I love using a mix of thigh and breast for juicy filling
- Green onions (2 stalks, finely chopped) – for that fresh pop
- Fresh ginger (1 tbsp, grated) – brightens up the whole soup
- Garlic cloves (2, minced)
- Soy sauce (1 tbsp) – low-sodium works great
- Sesame oil (1 tsp) – a little goes a long way
- Cornstarch (1 tsp) – helps bind the filling
- Wonton wrappers (about 24, square, store-bought or homemade)
- Pinch of white pepper (optional, but really makes it pop)
- Salt, to taste
For the Soup:
- Chicken broth (6 cups / 1.4 L) – homemade is amazing, but boxed works just fine
- Fresh ginger (2-inch piece, sliced)
- Garlic cloves (2, smashed)
- Soy sauce (2 tbsp)
- Rice vinegar (1 tbsp) – adds a gentle tang
- Bok choy (2 heads, chopped) – or baby spinach if you prefer
- Carrots (1 large, julienned or thinly sliced)
- Green onions (2, sliced for garnish)
- Sesame oil (1 tsp, for finishing)
- Salt and pepper, to taste
Optional Toppings:
- Chili crisp or sriracha
- Fresh cilantro
- Extra green onions
- Toasted sesame seeds

Ingredient Notes: I like to use Nasoya or Twin Marquis for wonton wrappers (they’re easy to find and hold up well in soup). For gluten-free, use rice paper wrappers (it’s a little trickier, but possible!). If you need to swap out chicken, ground turkey or even finely chopped shrimp work beautifully. In summer, I sometimes add fresh corn kernels or snap peas—delicious!

Equipment Needed

You don’t need a fancy setup to make chicken wonton soup, but a few trusty tools make the process smoother:

Large soup pot or Dutch oven: For simmering the broth and cooking the wontons. I’ve used everything from my budget IKEA pot to a heavy Le Creuset—both work!
Mixing bowl: For stirring together the wonton filling. Glass or stainless steel is easiest to clean.
Cutting board & sharp knife: For prepping veggies and aromatics. Keep a separate board for raw chicken, if you can.
Measuring spoons and cups: For accuracy (trust me, too much soy sauce can sneak up on you!).
Teaspoon or small ice cream scoop: Helps portion filling into wrappers quickly.
Small bowl of water: For sealing wonton edges—this is key, or they’ll leak in the broth.
Slotted spoon: For gently fishing out cooked wontons.

If you don’t have a Dutch oven, a regular deep pot works just fine. For the wrappers, you can use store-bought or roll your own with a rolling pin (ambitious, but fun!). I always rinse my tools right away to avoid stuck-on starch—learned that one the hard way. If you’re on a budget, dollar-store measuring cups and a basic soup pot will do the trick!

How to Make Chicken Wonton Soup (Step-by-Step)

Make the Filling:

In a medium mixing bowl, combine 1/2 lb (225 g) ground chicken, 2 finely chopped green onions, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, a pinch of white pepper, and a small pinch of salt.

Tip: Mix gently until just combined—overmixing can make the filling tough.
Assemble the Wontons:

Set out your wonton wrappers and a small bowl of water. Place about 1 tsp of filling in the center of each wrapper. Dip your finger in water and run it around the edges. Fold into a triangle, pressing out air bubbles, then pinch corners together to seal (like a little boat).

Don’t stress about perfect folds—rustic wontons taste just as good!
Prep the Broth:

In a large soup pot or Dutch oven, add 6 cups (1.4 L) chicken broth, 2-inch sliced ginger, and 2 smashed garlic cloves. Bring to a gentle boil over medium-high heat. Reduce to a simmer and let the flavors infuse for 10 minutes.

If you want extra depth, add a splash of soy sauce or a dash of white pepper now.
Add Veggies:

Stir in 1 large carrot (julienned) and 2 chopped bok choy heads. Simmer 3-4 minutes until veggies are just tender but still vibrant.

I sometimes add mushrooms or baby spinach if I have them—use what you love!
Cook the Wontons:

Carefully add wontons to the simmering broth in batches (don’t overcrowd). Cook for 3-4 minutes, until they float and the filling is cooked through.

If wrappers get sticky, gently stir with a slotted spoon. Undercooked wontons will look opaque; cooked ones turn a bit translucent and puff up.
Season and Finish:

Add 2 tbsp soy sauce, 1 tbsp rice vinegar, and a final drizzle of sesame oil. Taste and adjust salt or pepper as needed.

Remove ginger slices and garlic if you prefer a clear broth.
Serve:

Ladle soup and wontons into bowls. Garnish with sliced green onions, fresh cilantro, chili crisp, or sesame seeds as desired.

Serve piping hot—the flavors mellow and deepen as it sits.

Troubleshooting Tips:

If your wontons fall apart, try sealing them a little tighter or using less filling.
Broth too salty? Add a splash of water or unsalted broth.
Wrappers sticking? Dust your surface lightly with cornstarch.

Personal tip: I set up an assembly line for making wontons—kids love helping, and it goes twice as fast! Don’t worry if some look wonky—they all taste incredible in the soup.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks for making chicken wonton soup that’s restaurant-worthy every time. Here’s what I wish I’d known from the start:

Keep the Filling Moist: Don’t skimp on ginger or green onion—they keep the chicken juicy. If the mix looks dry, add a splash of broth or a little extra soy sauce.
Don’t Overstuff the Wontons: One teaspoon of filling is plenty. More than that, and your wontons might burst or cook unevenly.
Seal Well: Wet the edges thoroughly and press out all air before folding. Air pockets cause floating and can lead to soggy dumplings.
Simmer, Don’t Boil: A gentle simmer keeps the wrappers tender and stops them from breaking apart. If the broth is bubbling hard, turn down the heat.
Taste Often: The broth is where the magic happens. Keep tasting and adjusting as needed. Sometimes I add a dash more vinegar for brightness or a little chili oil for heat.

I’ll admit, I’ve had my share of “wonton soup fails”—like the time every single dumpling leaked filling into the pot (ugh). Now, I always double-check the seals and work with dry hands. Multitasking helps: While the broth simmers, I prep veggies or assemble wontons. If you’re making a big batch, keep extra wontons on a floured baking tray, covered with a towel, to prevent drying out.

Consistency comes with practice, but once you get the hang of folding and simmering, you’ll be making chicken wonton soup like a pro. And hey, even the “ugly” ones taste amazing!

Variations & Adaptations

Chicken wonton soup is endlessly customizable—here are a few of my favorite spins and swaps to fit different tastes and needs:

Gluten-Free: Use gluten-free wrappers or rice paper. Swap soy sauce for tamari or coconut aminos. The texture is slightly different, but the flavor is still fantastic.
Vegetarian: Substitute ground chicken with crumbled tofu or finely chopped mushrooms, and use veggie broth. I like adding a few water chestnuts for crunch!
Spicy Kick: Stir chili garlic sauce or sriracha into the filling or swirl chili oil into the finished soup. My husband loves it extra spicy, so I keep chili crisp on the table.
Seasonal Veggies: Swap bok choy for napa cabbage, snap peas, or baby spinach during spring and summer. In winter, thinly sliced shiitake mushrooms are delicious.
Different Cooking Methods: Steam wontons instead of boiling for a firmer bite, or pan-fry them for potstickers to serve over the soup (it’s a fun twist!).
Allergen Swaps: For egg allergies, look for egg-free wrappers (some Asian markets carry them), or try making your own dough with flour and water.

One of my personal favorite tweaks: Add a splash of coconut milk to the broth for a creamy, Thai-inspired version. It’s so cozy! Don’t be afraid to get creative—chicken wonton soup is super forgiving, and every batch is a little different (in the best way).

Serving & Storage Suggestions

Chicken wonton soup is best served piping hot, straight from the pot. For a pretty presentation (perfect for Pinterest or Instagram moments!), ladle the soup into wide bowls and scatter with extra green onions, fresh cilantro, and a sprinkle of toasted sesame seeds. A drizzle of chili oil or a side of crispy wonton chips takes it over the top.

This soup pairs beautifully with steamed jasmine rice, a crisp cucumber salad, or simple stir-fried greens. If you’re hosting, start with a small bowl of soup before the main course—it’s always a crowd-pleaser.

Storage: Leftovers keep well in the fridge for up to 3 days. Store the wontons and broth separately if possible (to prevent them from getting mushy), but if you’re in a rush, just refrigerate everything together—it’ll still be tasty. To freeze, lay uncooked wontons on a baking sheet and freeze solid, then transfer to a zip-top bag. They cook straight from frozen—just add an extra minute or two to the simmer.

When reheating, gently warm the soup on the stove over low heat. If reheating in the microwave, cover loosely and stir halfway through. The flavors deepen overnight, so don’t be surprised if tomorrow’s bowl tastes even better!

Nutritional Information & Benefits

Each hearty serving of chicken wonton soup (about 2 cups/480 mL) has roughly:

Calories: 270-320 (depending on fillings and toppings)
Protein: 18-22g
Fat: 6-8g
Carbohydrates: 30-35g
Sodium: 800-1000mg (using low-sodium broth and soy sauce helps!)

Chicken is a great lean protein source, and ginger has natural anti-inflammatory benefits. Bok choy and carrots add vitamins and fiber. This recipe can easily be adjusted for low-carb diets by using thinly sliced cabbage leaves instead of wonton wrappers. For gluten-sensitive folks, opt for gluten-free wrappers and tamari. Common allergens include wheat (wrappers), eggs (sometimes in wrappers), and soy, so check your labels if you have dietary concerns.

Personally, I love how this soup fills me up without feeling heavy—plus, it’s a sneaky way to get extra greens into my family’s dinner bowls!

Conclusion

If you’re craving a dinner that’s comforting, nourishing, and just plain delicious, this chicken wonton soup recipe is for you. It’s easy enough for a weeknight, impressive enough for guests, and flexible enough to fit any dietary needs. I love that you can make it ahead, freeze a batch for later, or tweak the fillings and veggies to suit your mood or the season.

Honestly, this is one of those recipes I never get tired of. Whether you’re new to homemade wontons or a soup fanatic like me, you’ll appreciate how doable (and rewarding) it is. Don’t be afraid to make it your own—try new fillings, extra spice, or veggie swaps. Let me know down in the comments if you tried any fun twists, or if you have a special memory attached to wonton soup!

So grab your favorite soup bowl and get ready for some serious comfort. I hope you love this chicken wonton soup as much as my family does—can’t wait to hear how it turns out for you!

Frequently Asked Questions – Chicken Wonton Soup Recipe

How do I fold wontons for soup?

It’s easier than it looks! Place a teaspoon of filling in the center, wet the edges with water, fold into a triangle, and pinch the corners together. Don’t stress about perfect shapes—they all taste great!

Can I freeze homemade wontons?

Absolutely! Lay uncooked wontons on a baking sheet, freeze until solid, then transfer to a zip-top bag. Boil them straight from frozen—just add an extra minute or two to the cooking time.

What’s the best broth for chicken wonton soup?

Homemade chicken broth is amazing, but good-quality boxed broth works just fine. Add fresh ginger and garlic to boost the flavor if you’re using store-bought.

Can I make this recipe gluten-free?

Yes! Use gluten-free wonton wrappers (or rice paper), and swap soy sauce for tamari or coconut aminos. The taste and texture are still delicious!

What vegetables can I add to chicken wonton soup?

Feel free to use bok choy, spinach, napa cabbage, mushrooms, snap peas, or even baby corn. It’s a great way to clean out your veggie drawer!