My easy wonton soup is made with simple prepared ingredients, including prepared broth, and frozen wontons with fresh veggies.   When you’re looking for a quick and easy recipe to make this is perfect and it’s ready to serve in less than 20 minutes.  This soup is chock full of Asian flavors with water chestnuts, fresh spinach, green onions, shitake mushrooms and baby bok choy with chicken and vegetable wontons.  Frozen wontons are a great way to save you time and they taste delicious.  Wonton soup makes a filling lunch or dinner but could also be eaten as an appetizer.

Ingredients needed to make Easy Wonton Soup:

• 2 teaspoons of sesame oil
• 1 large clove of garlic, minced fine
• 1″ knob of fresh ginger, peeled and chopped fine
• 4 cups reduced salt chicken broth
• 2 cups reduced salt beef broth
• 4 oz. canned water chestnuts, drained and coarsely chopped
• 5 green onions, chopped
• 2 cups shitake mushrooms, coarsely chopped
• 25-30 mini frozen wontons (I used Bibigo chicken and vegetable)
• 5 oz of fresh spinach leaves
• 1 tablespoon of reduced sodium soy sauce
• 1/8 teaspoon crushed red pepper flakes
• 2 baby bok choy (large bok choy pictured above was not used)
• 1/4 cup cilantro, chopped for top of soup
• 1/2 teaspoon sesame seeds to sprinkle on top of individual bowls of soup (optional)
• 1/2 teaspoon Chinese five-spice seasoning to sprinkle on top of individual bowls of soup (optional).  I used McCormick gourmet spicy Szechuan 5 spice seasoning.

How to make Easy Wonton Soup:

• Heat 2 teaspoons of sesame oil in large dutch oven pan over medium high heat.  Add ginger and garlic and saute for 1-2 minutes until softened and just beginning to brown.  Stir constantly so they don’t burn.
• Add chicken and beef broth to the pan and stir and then bring the broth mixture to a boil over high heat.
• Reduce the heat to medium and add the water chestnuts, green onions, shitake mushrooms and frozen wontons to the broth and cook until the wontons are done for about 2-3 minutes.
• Place the spinach, soy sauce, and dried red pepper flakes into the pot and simmer another 1-2 minutes until spinach is wilted.
• Spoon soup into individual bowls and add a few baby bok choy leaves (whole) and chopped cilantro.  Push the bok choy into the hot broth so it softens a little.
• Sprinkle the Chinese five spice seasoning and sesame seeds over the top if desired to taste and serve.

Notes:

• You can store this soup in the refrigerator for up to 3 days in a covered container.
• I wouldn’t recommend freezing this soup.

Other Asian recipes to try:

Mandarin Chow Mein

Chicken Broccoli Stir-Fry

Oriental Ramen Noodle Salad

Easy Wonton Soup

LeAnn

This easy wonton soup is made with simple prepared ingredients, including prepared broth, and frozen wontons with fresh veggies. Delicious!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Main Course, Soup

Cuisine Chinese

Servings 4

Calories 223 kcal

Ingredients

  

• 2 tsp sesame oil
• 1 large clove garlic, minced fine
• 1 1" knob of ginger, minced fine
• 4 cups chicken broth, reduced sodium
• 2 cups beef broth, reduced sodium
• 4 oz canned water chestnuts, drained and coarsely chopped
• 5 green onions, chopped
• 2 cups shitake mushrooms, coarsely chopped
• 25-30 frozen mini wontons (I used Bibigo chicken and vegetable)
• 5 oz fresh spinach leaves or baby spinach
• 1 tbsp reduced sodium soy sauce
• 1/8 tsp crushed red pepper flakes
• 2 baby bok choy
• 1/4 cup cilantro, chopped for top of soup
• 1/2 tsp sesame seeds to sprinkle on top of individual bowls of soup (optional)
• 1/2 tsp Chinese five-spice seasoning to sprinkle on top of individual bowls of soup (optional).  I used McCormick gourmet spicy Szechuan 5 spice seasoning.

Instructions

 

• Heat 2 teaspoons of sesame oil in large dutch oven pan over medium high.  Add ginger and garlic and saute for 1-2 minutes until softened and just beginning to brown.  Stir constantly so they don't burn.
• Add chicken and beef broth to the pan and stir.  Bring the broth mixture to a boil over high heat.
• Reduce the heat to medium and add the water chestnuts, green onions, shitake mushrooms and frozen wontons to the broth and cook until the wontons are done for about 2-3 minutes.
• Place the spinach, soy sauce and dried red pepper flakes into the pot and simmer another 1-2 minutes or until spinach is wilted.
• Spoon soup into individual bowls and add a few baby bok choy leaves (whole) and chopped cilantro.  Push the bok choy into the hot broth so it softens a little.
• Sprinkle the Chinese five spice seasoning and sesame seeds over the top if desired to taste and serve.

Keyword Wonton Soup, Easy Wonton Soup, Wonton Soup with Frozen Wontons