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Chicken and Mushroom Wonton Soup Recipe

Chicken and Mushroom Wonton Soup recipe


This is a warm soup with chicken and mushroom wontons. You mix chicken, mushrooms, and spices, wrap them in dough, and cook them in tasty broth. It's good for a cold day or when you want a light meal.


4 L Vegetable Stock
1 White Onion
80 g Ginger
6 Garlic Cloves
1 Tsp Whole Coriander Seeds
1 Tsp Whole Black Peppercorns
200 g Ground Chicken
100 g Shiitake Mushrooms
1 Tbsp Soy Sauce
1 Tsp Sesame Oil
1 Tsp Sugar
1/2 Tsp Salt
1/4 Tsp Ground White Pepper
1 Whole Egg – Lightly Beaten
1 Packet Wonton Wrappers
1 L Chicken Broth
16 Chicken and Mushroom Wontons
1 Bunch Green Onions


Finely chop the ground chicken and shiitake mushrooms.
In a bowl, combine the chicken, mushrooms, soy sauce, sesame oil, sugar, salt, white pepper, and egg. Mix until well combined and sticky.
Place a teaspoon of the chicken and mushroom mixture in the center of each wonton wrapper. Moisten the edges with water and seal to form a pouch.
Bring a large pot of water to a boil and add a pinch of salt.
Slice the green onions into thin rings.
In a separate pot, heat the chicken broth until boiling.
Cook the wontons in the boiling water for about 2 minutes or until they float to the surface. Remove and divide into serving bowls.
Pour the hot chicken broth over the wontons in each bowl.
Garnish with green onions and serve immediately.

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