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
Frozen Wontons - You make fresh wontons too, or just use the frozen ones. My favorite frozen wontons are from Costco, and I always store a packet in the freezer for busy days.
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.
FAQs
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
CARROT GINGER SOUP - 5 INGREDIENTS
Chicken Wonton Noodle Soup
Ingredients
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
Instructions
- 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!
Kelly
The funny thing is I crave spicy soups in the summer (and believe me it is summer here! 45C/115F - in addition to the chili sauce it looks like you might have some chili peppers floating around in there - yeah! - lemongrass is one of my all time favourite ingredients... so delicious and refreshing. I'm totally impressed with your homemade wontons... great post Tanvi!
Tanvi@SinfullySpicy
Love wonton soup..you are a wonton mastreo babes...they look perfect 🙂 Even though its alarmingly hot in Vegas I dun mind this lemongrass soup..love the flavors! I hardly make wontons at home..its a reason to eat out when we feel like..but I m already feeling inspired ..Have a fab evening!
Apu
Good looking soup there!! Maybe I'll try a vegetarian version of it:)
sarah
Today it is 58 degrees in Seattle so you can go ahead and add me to the list of people who eat soup in the summer. Especially this soup- gorgeous!!
Taste Junction
Seriously adding lemon grass seems like a nice idea. Though I rarely ever make soup at home. But seeing, I think I should 🙂
Jessica
Your soup looks amazing! I don't care how hot it is right now - I will happily enjoy that bowl any time of the year. I feel the same way about ramen, seafood bisque... anyway! Beautiful photos too.
Krithi
I am too a big fan of lemon scented anything...
Your soup is simply extraordinary!!
Couscous & Consciousness
I love wonton soup so I am definitely going to give this a try - I love the idea of the lemongrass in here.
Sue 🙂
Joanne
I've been craving soup a lot lately, so I think you're totally sane! And this chicken wonton looks delicious!
Vimitha
Looks so delicious and perfect for any weather.. Loved the simple nd flavorful dumplings...
tanja@tanjascookingcorner
It is quite cold here (in Austria) today, so a soup would not be a bad idea at all! LOVE wonton soup, and yours looks delicious!!!
Baker Street
Oh Kankana! Such lovely clicks!! I could really use a bowl of that soup right now!
Sissi
Frankly, I am not surprised! I have just had a miso soup for breakfast and I could have your beautiful soup even when it's 40°C!
sayantani
I love this soup and you have added everythign that I like in my soup. bok choy, wantons, lots of garlic and carrots....yummy!
Maris(In Good Taste)
I could eat this delicious soup for breakfast-right now!
Manu
This soup sounds fantastic! I LOVE lemon grass. You won't believe this, but I wanted to buy some today and I could not find any... :-((((((((((( So I'll have to wait for the weekend!
Joyti
I love a light, non-creamy soup in summer. Its delicious. And I bet this soup is really, really good with the lemongrass.
Nami @ Just One Cookbook
My kids LOVE wonton soup. Your version sounds really good! I have to reduce the spice level, but the lemon glass and all kinds of veggies in the soup is totally my thing! Pictures are stunning Kankana! I should take a photography lesson from you since you live so close to me!!! 😉
Kankana Saxena
Thanks Nami.. Would love to meet you. I love your photography and so many things to learn from you 🙂
chinmayie @ love food eat
It's monsoon in India and the weather is perfect for your soup!! I can make this probably with a veggie stuffing 🙂
Jeno @ Week Nite Meals
Must. Have. Some. Wonton. Soup. Right. Now! Oh I am so hungry, and the addition of lemon grass in the broth sounds so yummy!