This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.
Easy Wonton Soup
I love wonton soup, especially when it is full of veggies, which helps make it more of a meal. Unfortunately, my local Chinese takeout restaurant makes a basic one with broth only. So, I made my own! This makes a great lunch, or if you want to make it a larger multi-course meal add Cauliflower Fried Rice or Spicy Shrimp Brown Fried Rice, Chicken and Broccoli Stir Fry or Pepper Steak.
This chicken wonton soup recipe is so quick and easy to whip up. It has lots of healthy veggies and is semi-homemade using frozen wontons. Once the vegetables are chopped, the soup cooks in just under 15 minutes. First, you boil the ginger and garlic in the chicken broth for five minutes, which imparts wonderful flavor on the broth. Next, throw in the bok choy, cook five minutes, and then, add the wontons and mushrooms. Cook for a couple of minutes, stir in the soy sauce and sesame oil, and then serve in four bowls.
Using frozen wontons is a great shortcut that saves a ton of time. I love the frozen Mini Chicken Cilantro Wontons from Trader Joe’s, which is what I used in this recipe. They are the best frozen wontons in my opinion, but you can use any frozen wontons you wish to make this soup. Costco sells chicken cilantro wontons, which would also work.
For toppings, I like to add sliced scallions or cilantro. If you like spice, you can add some red chili oil or sambal oelek. This easy wonton soup is delicious on its own, or serve it with General Tso’s chicken or chicken and broccoli stir fry for a full Chinese takeout meal at home.
Wonton Soup Variations
- For the veggies, I used baby bok choy (my favorite!) along with shiitake mushrooms. If you wish, you can add bean sprouts or sub spinach for the baby bok choy.
- Don’t like mushrooms, leave them out!
- Add shrimp or cooked chicken for more protein.
- Top with red chili oil or sambal oelek to make it spicy.
Other Chinese Recipes You’ll Love:
- Easy Chicken and Zucchini Stir Fry
- Five Spice Roasted Chicken Legs
- Cauliflower “Fried Rice”
- Honey Garlic Shrimp
- Orange Chicken Makeover
Easy Wonton Soup
- 6 cups chicken broth low sodium
- 1- inch piece fresh ginger, sliced thin
- 1 clove minced garlic
- 20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s
- 1 1/2 cups sliced shiitake mushrooms
- 4 baby bok choy, halved lengthwise and halved
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- scallions, sliced green parts only for garnish
- Bring chicken broth to a boil in a large pot.
- Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
- Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
- Stir in soy sauce and sesame oil.
- Divide soup in four bowls. Garnish with fresh scallions.
262 comments on “Easy Wonton Soup”
Simple and delicious…next time I’ll add shrimp too!
This was amazing! I think it tastes better than the restaurant. I added sugar snap peas for more veggies. I always make recipes from Skinnytaste but had to leave a review because it was so delicious and so easy!
i love it. also my fam loved it!
Wonderful recipe! Easy to make and very delicious! Thank you for sharing
Made this. Soup was very good. The second time I added thin sliced serano pepper (for a spice kick), substituted Bibigo Chicken and Veggie Wontons and replaced the the sesame oil with oyster sauce. It’s also good adding white miso paste. This recipe and my variants are definitely a keeper. :^)
Please do you have any wonton suggestions without cilantro? We HATE cilantro. It’s instant tastebud death to any meal.
leave it out
But it’s in the wontons. Do you know if anyone Carrie’s another kind without it?
There are many other wontons without cilantro. We have one kid that tastes soap whenever he eats it, so we leave it out and put cilantro on the side for the rest of us to add in our bowls. Just pick a wonton that you like the ingredients!
Bibigo chicken wontons from Walmart are AMAZING and no cilantro. Best ever.
I gave this recipe 5 stars because it is delicious, within my budget, easy to get ingredients, very quick & easy to make and my family loves it!
Wow! A friend and I swap our Skinnytaste faves. She suggested this one and I was hesitant as I am not the biggest soup person. I cannot believe the flavour in this easy soup. It is perfect for lunch on it’s own or could be eaten as a starter for dinner. This will definitely be added into my rotation again.
This is in my regular rotation. I love bok choy and this is a great way to have it. I also love that it uses sesame oil for flavor which I haven’t had enough of in my life. I accidentally used sesame oil with chili in it one time. I do recommend that as an alternative from time to time. Thank you so much for this easy recipe!
A tasty, easy recipe to put together. Perfect when you are sick and need something warm and nutritious!
Very quick and easy and delicious.
Easy and outstanding.
Excellent & easy to follow recipe ! Made it three times …. so yummy <3
Delicious and really easy/quick. My one alteration is to cut the cook time for the baby bok choy WAY down. The first time I made it, I gave the bok choy the 5 minute head start on the mushrooms and wontons as recommended, and it was so soft and overcooked. The second time, I added the baby bok choy with the mushrooms and wontons, so they only cooked for 2-3 minutes, and they were crisp-tender, just like in a restaurant. Delicious!
Great recipe. Easy to make and delicious. Used kale instead of book choy. A keeper
Delicious and so easy – I added prawns and carrots to mine but great just as recipe says
I make this recipe about once a week because it is so easy, tasty, and healthy! I use Bibigo frozen Korean style pork and vegetable mini wontons from Target, and sub spinach for bok choy because it is easier for me to source. I also dice an entire 8oz package of baby Bella mushroom and throw them in and let them cook long enough to get soft in the chicken broth, ginger, garlic, soy sauce, and sesame oil. I also add a decent squirt of siracha Thank you!
Excellent. I made this tonight for dinner. So delicious.
Does this keep well for left overs?
Is this recipe good for meal prep? I’m afraid the wanton would get soggy.
We don’t need mushrooms is there anything to sub at with or just leave them out?
Water chestnuts, for crunch, or, snow peas, even carrots