Quick and easy Chicken Wonton Noodle Soup, made with a delicious broth and frozen wontons. To make it extra filling, I also added some instant noodles. A soul satisfying comfort food, ready in 30 minutes!
The weather is still quite cold, which gets me craving for soup very often and Chicken Wonton Noodle Soup is my all-time favorite, since childhood.
You can make wonton soup as gourmet as you like, or keep it simple and quick. I used frozen wontons to make it easy to for me, but I did let the broth simmer for 20 minutes to build up the flavor.
Ingredients for Chicken Wonton Noodle Soup
Instant Noodles - You can use a lot of vegetables and just wonton. I like to also add some instant noodles to make it more filling.
For the Broth - You can use chicken broth as the base or use chicken bullion powder with water. For extra flavor, I use lemon grass, green onion, cilantro leaves, ginger and garlic.
To make the broth, I use the green stems of the cilantro leaves and leave the leaves to be added later for garnish. As for green onion, I use the root and the white portions to enhance the flavor of the broth. A small portion of finely chopped green onion is kept aside to add as garnish.
The noodle wonton soup is not spicy, instead very soothing to the tummy. Sometimes I like to add a couple spoons of chili oil to the soup to add a mild heat.
Steps to prepare the Wonton Noodle Soup
This recipe is extremely simple and can work as a base to add more flavor and texture by adding more vegetables and spices.
- Start by making the broth. Add water to a heavy bottom pan followed by chicken bullion powder, green onion roots and the white parts, Lemon grass stems, garlic and ginger. I keep everything in chunks, so I can remove the ginger and lemon grass easily. Let it simmer for 20 minutes for the flavor to develop.
- Once the broth is ready, use a tong and remove the big chunks of herbs and spices.
3. In a separate pot, boil enough water and start by cooking the frozen wontons first, as it takes 4 minutes.
4. After 2 minutes, drop the instant noodles and let it cook for 2 minutes.
5. Serve by adding the cooked noodles and wonton in a bowl and ladle as much broth as you would like.
6. Finally, garnish with chopped green onion and cilantro leaves. Enjoy the soup warm.
What other flavor variations can be added ?
Add white Miso pasta for the perfect umami flavor.
Make it extra spicy by adding Gochujang paste along or Sambal chili paste.
I sometime like to give it my favorite Indo-Chinese flavor by adding soy sauce, vinegar and ajinomoto.
You can make the broth in advance or even as part of your meal plan. Store it in the fridge for a few days or freeze in ice cubes for several months. The noodles and wontons should be cooked just before serving to avoid it from getting soggy.
The broth is packed with flavors from herbs and spices, which makes it a healthy meal. Instead of instant noodle, you can use buckwheat Soba noodles too.
You can use carrots, bok choy, green beans, celery, corn and peas
While we are still in soup season
Chicken Wonton Noodle Soup
For the broth
- 5 cups water
- 1 tablespoon Chicken bullion powder
- 2 stalks lemongrass
- 4 Green Onion (Use the roots and white for the broth)
- 6 sprigs Cilantro leaves (Use the stems, roots for the broth)
- 4 Garlic cloves (Finely chopped)
- 1 inch Fresh ginger
For the Noodle Wonton Soup
- 20 small Frozen Chicken wontons
- 2 Packets Instant Noodles
- Finely chopped green onion for garnish
- Finely chopped cilantro leaves for garnish
- In a heavy bottom pan, add all the ingredients for the broth and bring it to boil, then let it simmer for 20 minutes. I didn't add any salt, as the chicken bullion powder had salt in it.
- Once the broth is done, bring a pot of water to boil and then drop the frozen wontons first as it takes 4 minutes to cook. After 2 minutes, drop the instant noodles and cook for 2 minutes.
- Once the noodles and wontons are done, strain and divide in three bowls. Ladle the warm broth on top, garnish with green onion, cilantro leaves and enjoy!