Chicken Wonton Soup Recipe

This chicken wonton soup is the bowl I make when I want something warm, light, and a little bit special.

Tender wontons filled with juicy, ginger-scented chicken float in a clear, savory broth with fresh bok choy and green onions.

I grew up around big pots of brothy soups, so homemade wontons felt like a project I had to try.

My first batch took forever to fold, but one spoonful of that silky filling and I was completely hooked.

The good news is that you can make the wontons ahead and freeze them. Then dinner is ready in about 20 minutes on any busy weeknight.

If you love dumpling soups, you will also enjoy my classic wonton soup, which uses a pork and shrimp style filling.

This chicken version is lighter, a little quicker, and a great place to start.

Quick Recipe Summary
Prep Time	40 minutes
Cook Time	20 minutes
Total Time	1 hour
Servings	6 bowls (8 wontons each)
Difficulty Level	Medium

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Why You’ll Love This Chicken Wonton Soup Recipe

This soup is cozy, light, and far easier than it looks. Here is why it earns a spot in my regular rotation.

• Silky, juicy filling: A little egg white and cornstarch keep the chicken tender instead of dry.
• Clear, flavorful broth: Fresh ginger, garlic, and soy sauce turn plain chicken broth into something that tastes slow-simmered.
• Make-ahead friendly: Freeze the wontons uncooked and boil them straight from the freezer.
• Better than takeout: You control the salt, the freshness, and how many wontons land in your bowl.
• Beginner friendly: Every fold is explained below, and a slightly messy wonton still tastes great.
• Budget friendly: One pound of ground chicken and one package of wrappers feed a whole table.

You might also enjoy: Chicken Ramen Soup Recipe

Ingredients

This recipe makes about 48 wontons, enough for six generous bowls, and many of the same pantry staples show up in my Chinese dumplings.

Gather everything before you start folding so the wrapping goes quickly.

For the Wontons:

• 1 pound ground chicken (thigh meat is best if you can find it)
• 3 green onions, finely chopped (white and green parts)
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons toasted sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1 large egg white
• 48 square wonton wrappers (one 12-ounce package)
• 1/2 cup water, in a small bowl for sealing

For the Soup:

• 8 cups low-sodium chicken broth
• 4 thin slices fresh ginger
• 2 garlic cloves, smashed
• 1 tablespoon soy sauce
• 1/4 teaspoon ground white pepper
• 4 heads baby bok choy, halved lengthwise
• 1 teaspoon toasted sesame oil
• 2 green onions, thinly sliced, for garnish
• Kosher salt, to taste
• 12 cups water, for boiling the wontons in a separate pot

Kitchen Equipment Needed

You do not need fancy gear for this soup, but a few tools make the folding and boiling much smoother.

• Large stockpot for boiling the wontons
• Medium pot or Dutch oven for the broth
• Spider strainer or slotted spoon for lifting out the wontons
• Rimmed baking sheet for holding the folded wontons
• Microplane grater for the ginger
• Parchment paper
• Large mixing bowl
• Small bowl for water
• Clean, damp kitchen towel
• Ladle
• Cutting board and sharp knife
• Instant-read thermometer (optional but helpful)

Read Also: Potsticker Soup Recipe

Recommended Products for This Recipe

These are my personal recommendations, based on the many pots of wonton soup I have made in my own kitchen.

None of them are required, but each one makes the soup a little better or a little easier.

1. Kadoya Pure Sesame Oil

I reach for this toasted sesame oil every time because the aroma is deep, nutty, and never bitter.

A small amount goes into both the filling and the finished broth, so quality really shows.

Get it on Amazon

2. Lee Kum Kee Premium Oyster Sauce

This oyster sauce adds savory depth to the chicken filling without making it taste fishy.

It is thick, glossy, and well balanced, so a single tablespoon does a lot of work.

Get it on Amazon

3. Pacific Foods Organic Low Sodium Chicken Broth

A good broth is the backbone of this soup, and this one tastes clean and chicken-forward.

Because it is low in sodium, you can season the pot exactly the way you like it.

Get it on Amazon

4. OXO Good Grips Stainless Steel Spider Strainer

This wide, shallow strainer lets you scoop out a dozen wontons at once without tearing a single wrapper.

It also drains well, so your bowls do not end up watered down.

Get it on Amazon

5. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

I use this sturdy pan for lining up folded wontons and for freezing them in a single layer.

It never warps in the freezer, and it cleans up in seconds.

Get it on Amazon

If you want to turn this into a full Asian-inspired soup night, my chicken udon soup uses many of the same pantry staples.

Step-by-Step Instructions: How to Make Chicken Wonton Soup

1. Prep the Aromatics

• Rinse the green onions and trim the root ends.
• Finely chop 3 green onions for the filling, then thinly slice the other 2 and set them aside for garnish.
• Mince 3 garlic cloves for the filling.
• Smash 2 more garlic cloves with the flat side of your knife, peel them, and set them aside for the broth.
• Scrape the peel off a knob of ginger with the edge of a spoon.
• Grate 1 tablespoon of ginger for the filling, then cut 4 thin slices for the broth.

2. Mix the Wonton Filling

• Add the ground chicken to a large mixing bowl.
• Add the chopped green onions, minced garlic, grated ginger, 1 tablespoon soy sauce, oyster sauce, Shaoxing wine, 2 teaspoons toasted sesame oil, cornstarch, kosher salt, 1/2 teaspoon white pepper, and the egg white.
• Stir in one direction only, using chopsticks or a sturdy spatula, for about 2 minutes.
• Keep stirring until the mixture turns sticky, pale, and paste-like. This step gives the wontons their bouncy, tender texture.
• Cover the bowl and chill the filling for 20 minutes so it firms up and is easier to scoop.
• To check the seasoning, microwave 1 teaspoon of filling for 20 seconds until cooked through, then taste it. Add a pinch more salt to the bowl if needed.

3. Set Up Your Wrapping Station

• Line a rimmed baking sheet with parchment paper.
• Place the bowl of filling, a teaspoon, and the small bowl of water within easy reach.
• Open the package of wonton wrappers and set the stack on a cutting board.
• Cover the stack with a damp kitchen towel so the wrappers stay soft while you work.

4. Fill and Fold the Wontons

• Lay one wrapper on your work surface like a diamond, with one corner pointing toward you.
• Spoon about 2 teaspoons of filling into the center. Resist the urge to add more, because overfilled wontons burst while boiling.
• Dip a finger in water and lightly moisten the two top edges of the wrapper.
• Fold the bottom corner up to meet the top corner so you have a triangle.
• Press gently around the filling to push out any trapped air, then seal the edges.
• Dab a little water on one of the two bottom corners of the triangle.
• Bring the two bottom corners together below the filling, overlap them, and press firmly to seal. The wonton will look like a little nurse’s cap.
• Place the finished wonton on the parchment-lined sheet, leaving a finger’s width between each one so they do not stick.
• Repeat with the remaining wrappers and filling, covering the finished wontons with a damp towel as you go.
• Expect to make about 48 wontons, which takes most people 25 to 30 minutes.

5. Cook Now or Freeze for Later

• If you plan to cook within a couple of hours, cover the sheet loosely with plastic wrap and refrigerate it.
• If you want to freeze some, slide the whole sheet into the freezer for 1 to 2 hours until the wontons are rock solid.
• Transfer the frozen wontons to a zip-top freezer bag, press out the air, and label it with the date.
• Freeze in portions of 8 wontons so you can cook exactly one bowl at a time.

6. Simmer the Ginger Broth

• Pour the chicken broth into a medium pot or Dutch oven.
• Add the 4 ginger slices, the 2 smashed garlic cloves, 1 tablespoon soy sauce, and 1/4 teaspoon white pepper.
• Bring the broth to a boil over high heat, then reduce the heat to low.
• Cover the pot partially and simmer for 15 minutes so the ginger and garlic perfume the broth.
• Taste the broth and add a pinch of kosher salt if it needs it.

7. Boil the Wontons in a Separate Pot

• Fill a large stockpot with 12 cups of water and bring it to a rolling boil.
• Lower the heat slightly so the water is boiling gently.
• Add half of the wontons, about 24 at a time, and give them one slow stir with a spoon so they do not stick to the bottom.
• Cook for 3 to 4 minutes, until the wontons float to the top and the wrappers look slightly translucent.
• Cut one wonton open to check that the filling is white all the way through, or use a thermometer to confirm it reaches 165°F.
• Lift the wontons out with a spider strainer and let them drain for a moment.
• Repeat with the second batch. If you are cooking wontons straight from the freezer, do not thaw them, and add about 2 extra minutes to the cooking time.

8. Cook the Bok Choy and Finish the Broth

• Use a slotted spoon to fish the ginger slices and smashed garlic out of the broth.
• Raise the heat so the broth is gently simmering.
• Add the bok choy halves and cook for 1 to 2 minutes, until the stems are crisp-tender and the leaves are bright green.
• Turn off the heat and stir in 1 teaspoon of toasted sesame oil.
• Taste once more and adjust with a pinch of kosher salt or a splash of soy sauce.

9. Assemble and Serve

• Divide the wontons evenly among six warm bowls, about 8 wontons per bowl.
• Tuck 1 or 2 bok choy halves into each bowl.
• Ladle the hot broth over the top.
• Sprinkle with the sliced green onions and serve right away while the broth is steaming.

Another favorite: Wonton Egg Drop Soup Recipe

Tips for The Best Chicken Wonton Soup

A few small habits make the difference between good wonton soup and great wonton soup.

For an even richer broth, use a homemade stock like the one in my chicken soup.

• Choose dark meat: Ground chicken thigh has more fat, so the filling stays juicy and never turns chalky.
• Stir in one direction: This develops the proteins and gives you that springy, restaurant-style bite.
• Chill the filling: Cold filling is firmer, which makes it much easier to scoop and fold neatly.
• Do not overfill: About 2 teaspoons is the sweet spot, because the wontons expand slightly as they cook.
• Keep the wrappers covered: Dry wrappers crack and refuse to seal, so always keep them under a damp towel.
• Press out the air: Trapped air makes wontons puff up and sometimes pop open in the water.
• Boil them separately: Cooking wontons in their own pot keeps the broth clear instead of cloudy and starchy.
• Cook in two batches: Crowding the pot lowers the temperature and makes the wontons stick together.
• Taste your broth: Brands vary a lot in saltiness, so adjust with soy sauce or salt at the end.
• Use fresh ginger: Powdered ginger will not give the same bright, clean flavor.

Serving Suggestions

Wonton soup is light enough to be a starter and hearty enough to be dinner.

Add a side or two and the bowl turns into a full meal.

• Drizzle each bowl with chili oil or spoon in a little chili crisp for gentle heat.
• Top with extra sliced green onions and a few cilantro leaves.
• Add a soft-boiled egg for extra protein.
• Stir in cooked rice noodles to make it a wonton noodle soup.
• Serve with a side of steamed rice.
• Pair it with crispy air fryer egg rolls for a fun takeout-style spread.
• Set out a small dish of soy sauce mixed with rice vinegar for dipping the wontons.
• Offer a simple cucumber salad on the side for a cool, crunchy contrast.

Read Also: Fried Rice

Variations of Chicken Wonton Soup

Once you have the basic wonton down, it is easy to switch things up.

For a savory twist on the broth, try the miso-style approach in my chicken miso soup.

• Shrimp and chicken wontons: Replace 4 ounces of the chicken with finely chopped raw shrimp for a classic dim sum flavor.
• Mushroom wontons: Add 2 tablespoons of finely minced dried shiitake mushrooms, rehydrated and squeezed dry, to the filling.
• Turkey wontons: Swap the chicken for ground turkey and add an extra drizzle of sesame oil.
• Wonton noodle soup: Add a handful of fresh egg noodles to each bowl.
• Spicy wonton soup: Add a spoonful of chili garlic sauce to the filling and the broth.
• Napa cabbage wontons: Mix 1/2 cup of very finely chopped napa cabbage into the filling for extra crunch.
• Spinach swap: Use baby spinach instead of bok choy and stir it in for just 20 seconds.

Storage and Reheating

Wonton soup keeps well as long as you store the wontons and broth separately.

This keeps the wrappers from turning soft and the broth from turning cloudy.

• Uncooked wontons in the fridge: Cover them loosely and use them within 24 hours.
• Uncooked wontons in the freezer: Freeze them in a single layer, then store them in a bag for up to 1 month.
• Leftover broth: Cool it quickly, then refrigerate in an airtight container for up to 3 days.
• Freezing the broth: Freeze it in portions for up to 3 months and thaw it overnight in the fridge.
• Leftover cooked wontons: Refrigerate them in a separate container for up to 2 days.
• Reheating the soup: Bring the broth to a gentle simmer, then add the cooked wontons for 2 minutes until hot.
• Reheating frozen wontons: Drop them straight into boiling water and cook for 5 to 6 minutes.

Another make-ahead favorite: Chicken Noodle Soup Recipe

Nutritional Facts

Here is a rough estimate for one bowl, which includes 8 wontons, bok choy, and broth.

If you enjoy takeout flavors in a lighter form, my egg roll in a bowl is another good one.

• Calories: About 330
• Protein: About 20 g
• Carbohydrates: About 34 g
• Fat: About 8 g
• Saturated Fat: About 2 g
• Fiber: About 2 g
• Sugar: About 2 g
• Sodium: About 1,100 mg
• Cholesterol: About 60 mg

Nutrition values are estimates and will vary based on the brands you use.

Choosing low-sodium broth and soy sauce will lower the sodium.

Health Benefits of Key Ingredients

This soup is built from simple, wholesome ingredients that are easy to feel good about.

Each one brings something useful to the bowl.

• Chicken: A lean source of protein that helps keep you full and supports muscle maintenance.
• Ginger: Long used in home cooking to soothe the stomach and add a warming, fresh flavor.
• Garlic: Adds big savory flavor and contains natural plant compounds that are widely studied.
• Bok choy: Provides vitamin C, vitamin K, and a bit of calcium, with very few calories.
• Chicken broth: Offers hydration and a gentle, easy-to-digest base when you want something light.
• Green onions: Contribute fresh flavor plus small amounts of vitamin K and antioxidants.

Another ginger-forward favorite: Carrot Ginger Soup Recipe

FAQs About Chicken Wonton Soup

1. Can I use ground pork instead of chicken?

Yes, ground pork is the most traditional filling and works beautifully in this recipe.

Use the same amount and keep every other ingredient the same.

Pork has a bit more fat, so the wontons will taste slightly richer.

2. Can I cook the wontons directly in the broth?

You can, and many quick recipes do it to save a pot. The wrappers release starch, though, so the broth turns cloudy.

I prefer boiling them separately for a clear, clean-tasting soup.

3. How do I know when the wontons are done?

They float to the top and the wrappers look slightly translucent.

The filling should be white and firm all the way through, or reach 165°F on a thermometer.

If you are unsure, cut one open and check before serving.

4. What can I use if I cannot find Shaoxing wine?

Dry sherry is the best substitute, and dry white wine also works in a pinch.

You can leave it out entirely and add an extra splash of soy sauce.

The soup will still taste delicious.

5. Can I make this soup spicy?

Absolutely. Stir a spoonful of chili garlic sauce into the filling, or finish each bowl with chili oil.

For another bold option, try my hot and sour soup.

Conclusion

This chicken wonton soup is proof that a restaurant-style bowl is totally doable at home.

The filling is silky, the broth is clean and cozy, and every spoonful feels like a warm hug.

Make a double batch of wontons and keep a bag in the freezer for the nights you need dinner fast.

I would love for you to try it and tell me how it turned out.

If you make it, leave a comment and a rating below, and share a photo with a friend who needs a good bowl of soup.

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• Congee Recipe
• Japanese Clear Soup Recipe
• Asian Turkey Meatballs Recipe
• Air Fryer Egg Rolls Recipe
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