If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A nice soup to start a meal... - inpatskitchen - inpatskitchen
Food52 Review: This recipe artfully provides everything you’d want in a light chicken soup, with the bonus of slightly chewy, perfectly delicious wontons. It’s well worth the bit of extra effort required to make and simmer those tasty little triangles. If you like your vegetables a bit tender, simmer the carrots and harder ends of the bok choy for a few minutes before serving. Though warming and providing just the right degree of comfort on a cool, rainy spring day, this colorful soup is light, fragrant and full of bright flavors. It’s definitely a keeper and I highly recommend it! - AntoniaJames - AntoniaJames
Makes 4 bowls
For the broth
- 2 cloves minced garlic
- 2 tablespoons fresh minced ginger
- 1 teaspoon vegetable or peanut oil
- 6 cups chicken broth
- 2 tablespoons soy sauce
- In a medium size sauce pan saute the garlic and ginger in the oil for about a minute until fragrant.
- Add the broth and soy sauce, bring to a boil and simmer for about 10 minutes. Let the broth steep, covered for about 30 minutes.
- Strain the broth and set aside. ( this can be made early in the day)
Filling and assembly
- 1 1/2 to 2 cups finely minced or shredded cooked chicken thigh meat
- 1 egg white
- 1 tablespoon grated garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 green onions, finely diced
- 1 teaspoon white pepper
- 12 wonton wrappers
- 1 baby bok choy or shanghai bok choy sliced thinly
- 8 -10 peapods sliced on the diagonal into 4 pieces each
- 3 - 4 tablespoons grated carrot
- 2 teaspoons sesame oil
- Additional soy sauce for serving
- Mix the chicken, egg white, garlic, ginger, sugar, white pepper and soy sauce together and chill for at least an hour.
- Place about a teaspoon of the chicken mixture in the center of each wonton. With your finger, wet the edges of each wonton with water and fold into a triangle, making sure that the edges are sealed.
- Bring the soy ginger broth back to a boil. Boil water in another pot and gently simmer the filled wontons, a few at a time for a few minutes.
- Place 3 wontons in each soup bowl and drizzle each bowl with 1/2 teaspoon of the sesame oil.
- Add about a quarter of each vegetable to the bowls and pour the hot broth over all. Serve with additional soy sauce if desired.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Noodles
- This recipe was entered in the contest for Your Best Restorative Recipes
- This recipe was entered in the contest for Your Best Warm Weather Soup
- This recipe was entered in the contest for Your Best Soy
- This recipe was entered in the contest for Your Best Dumplings