Easy Wonton Soup

This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.

Loaded with vegetables, this quick and easy wonton soup is super simple, 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.

Loaded with vegetables, this quick and easy wonton soup is super simple, and takes under 15 minutes to make thanks to the frozen wontons.

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.

Loaded with vegetables, this quick and easy wonton soup is super simple, and takes under 15 minutes to make thanks to the frozen wontons.Loaded with vegetables, this quick and easy wonton soup is super simple, and takes under 15 minutes to make thanks to the frozen wontons.Loaded with vegetables, this quick and easy wonton soup is super simple, and takes under 15 minutes to make thanks to the frozen wontons.

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Loaded with vegetables, this quick and easy wonton soup is super simple, and takes under 15 minutes to make thanks to the frozen wontons.
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4.81 from 101 votes
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Easy Wonton Soup

2
2
2
SP
136 Cals 9 Protein 22.5 Carbs 2 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: Asian
This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

Serving: 11/2 cup (generous), Calories: 136kcal, Carbohydrates: 22.5g, Protein: 9g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 6.5mg, Sodium: 1218mg, Fiber: 2.5g, Sugar: 5g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Keywords: easy wonton soup, trader joes wontons, wonton soup

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177 comments

  1. Love the recipe! First time I made this, I was so impressed. Wouldn’t change a thing. So delicious, my family loves it! Thanks for sharing.

  2. Mine was extremely bland, perhaps due to the low sodium soy sauce and low sodium chicken stock but overall, I like that it is easy to make. I would just add a little more flavor to it whether it be salt or more soy sauce

  3. Mine was bland, perhaps due to the low sodium soy sauce and low sodium chicken stock but overall, I like that it is easy to make. I would just add a little more flavor to it whether it be salt or more soy sauce

  4. I absolutely love this soup. I omit mushrooms and little extra garlic and giner. Perfect for a quick meal!

  5. Another delicious soup! Thank you, Gina.  The only ingredient I couldn’t find was the baby bok choy so I substituted regular bok choy. Will definitely make this again.

  6. The same wontons are sold at Costco in larger bags. Our store shows them on sale through 20th for $4.99. Two Kirkland chicken stock containers are eight cups so I added and extra teaspoon of sesame oil and dark mushroom soy sauce. We went with 25 Wontons and probably could have gone with 35. I went with more ginger and will probably add even more next time.

  7. The first time I made this it was good but I felt the flavors were a little flat. This time I changed the technique and got better flavor. Instead of boiling everything I started by sautéing the garlic, ginger, white part of the scallions, white part of bok choy, and the mushrooms in the sesame oil, plus a little olive oil. Then I added the broth, brought to boil, added wontons 1-2 minutes and stirred in the green parts of the scallions and bok choy at the end. I felt the result was more flavorful.

  8. I’m going to make this for dinner Tuesday night. Hopefully my children will like it. I will let everyone know how it turns out!

  9. This is really yummy and could not be easier! I subbed cabbage for the bok choy (bok choy is tasty but doesn’t agree with me). Next time I’ll try spinach. Will definitely be in my regular rotation for lunch!

  10. Great recipe! I’ve had this open on my Ipad for several days now, so I could remember to get the ingredients and make it. This was delicious. I could eat this every day for lunch and be perfectly happy. I used the Trader Joes Thai Vegetable Gyoza instead and subbed crimini for shitake mushrooms. I was so into it that I forgot to add the scallions I had cup up till I was almost finished eating. Thanks for sharing.

  11. I loved this so much.  I had to tweak cause I didn’t have soy sauce.  Soyyaki sauce from TJ was just perfect.  Will make this again for sure .

  12. I made the recipe as written except that I omitted the mushrooms and used frozen potstickers. Came out great! This is a nice change from my usual homemade chicken noodle soup.

  13. Big hit! I made this recipe after a full afternoon out at the park with my family. We were exhausted and looking for something quick and comforting. Picked up some frozen dumplings at our local market; it was perfect! I added 1/2 tsp of fish sauce for a little extra punch. 

  14. I can’t get over how easy this soup is and how flavorful it is (and with so few ingredients)!!!!  We leave out the mushrooms and I double the ginger, but I love that I can think about this soup and be eating it within 30 minutes. 

  15. We had this last night and it was so good we are having it again tonight! We used Trader Joe’s potstickers (because we didn’t have wontons), baby bella mushrooms and baby bok choy.

  16. What size pot did you use for this?

    I have an 8qt soup pot that’s a bit too large for most recipes. Would appreciate the advice—love your recipes!

  17. So easy and so delicious! Thank you!

  18. So easy, so delicious, it’s perfect! 

  19. Yummy and easy recipe!!

  20. Absolutely superb!

  21. So easy and so good! 

  22. What if you wanted to make this with fresh, homemade wontons?

    • Look at a different recipe, this one only does half the work for you. 🙁

      You basically want to get wonton wrappers and throw together a filling mixture with ingredients like ground chicken/turkey/pork/whatever, soy sauce, green onions, ginger, sesame oil – check a different recipe for exact measurements. Add 2 tsp of the mixture into each wrapper, fold and seal and repeat until you’ve made all your wontons. Then proceed with this recipe as stated.

  23. Does it freeze well?

  24. Made this for lunch on a chilly Saturday and it was perfect! I chopped the bok choy to make it a little easier to eat with a spoon.  Delicious! There were only two of us eating to I added half of the wontons and will reheat the leftovers with fresh wontons. 

    • Can you use ground ginger instead of fresh? And if so, how much would I use. I know it wouldn’t be much because of how strong it is.

  25. Delicious, family loves it. This is the soup I make when ever I make Chinese. Quick, easy, and delicious what more can you ask for:)

  26. VERY flavorful!Easy to make, and so tasty. Used frozen pot stickers (only had 6), but it turned out well. Will definitely make this again.

    • Very good! I used regular bok choy and substituted snow peas for the mushrooms. My family doesn’t like mushrooms. Also, used dumplings rather than won tons. Was the perfect soup to end the day with!

  27. This was amazing.  My entire family devoured it.  Would absolutely make it again. Couldn’t find baby bok choy so chopped up regular.  

    • This was delicious! I used baby spinach instead of Bokchoy and Bibigo mini-pork wontons plus added some crunchy fried onions on top before serving. We’re on limited power right now due to crazy weather so I had to use my InstantPot and it came out great! Perfect for a snowy day. Thanks for posting!

  28. Absolutely fabulous! And so filling!

  29. Ok, this was sooo good! My only regret is that I only made a single batch! Low in ww points, but really really great flavor. Don’t skip the sesame oil, as it adds so much!

  30. OMG I loveeeee this recipe. I’ve made it weekly the past few weeks. I reheat the broth and add the wontons and spinach for a nice warm lunch break from working outside. 🙌🏻🙌🏻🙌🏻

  31. This was very good. I have started making it without the wontons and with 8 to 10 baby bok choy, basically bok choy soup. It’s very good and low calorie

  32. Made this and added some sriracha and my husband and I LOVED it 

  33. I made this a couple of times. The first time I used baby bok choy and regular sesame oil. The next time, I used spinach instead of bok choy and toasted sesame oil. Much preferred the second version and keeping it for my soup rotation of recipes. No Trader Joe’s available nearby so I used the Costco chicken cilantro wontons instead. Quick, healthy and delicious! Thanks for a great recipe!

  34. Amazing! I made this with some fried rice and it was so good. Thank you.

  35. Points value is misleading, 2 points for soup not including wontons. Shrimp wontons were 7 points.

  36. Does not make sense making it on your own as the cost of the ingredients is more than twice the cost of ordering from a restaurant.
    Chinese dishes require many ingredients and take time to prepare, ending at higher expense and effort.

  37. This was crazy good.  Tasted just like take out to me.  Instead of using shiitake mushrooms, I thinly sliced regular button mushrooms.  

    • My 17 year old made this for us tonight. I have been having her cook something simple on Fridays for me. A) to teach her how to cook a healthy meal by herself B) to give me a night off from cooking. This soup did not disappoint. Delicious.

  38. My kids and husband love this soup. They hate any soup that is not chilli. I am so amazed by how much they like it and how quick it goes together. Plus, my husband likes it so much that he even cooked it for me once when I was sick.

  39. Leftover wontons disintegrate and get mushy. I learned that the hard way when I put the leftovers, with about 6 wontons, in fridge. Not too good on day 2. You could freeze the broth/soup and just reheat and add the wontons.

  40. Great receipt! We have had it several times and all love it!

  41. This is a easy soup to make and filling, but it was missing something. Followed the recipe but I like a little more oriental flavor. Soy sauce? I don’t know. Next time I’ll experiment adding additional oriental taste. Maybe using a miso broth instead of chicken broth? 

    • Gma Karen -We love this recipe! I’ve used Miso broth instead of.chicken broth the last few times I’ve made it and we have preferred the Miso.

  42. This is so good and so easy I’m sharing the recipe with anyone I talk food with.

  43. I’ve made this soup twice for my son and I. We haven’t had any leftover for lunches even though I make double the amount. My son said that it’s a keeper and he’s a picky eater. The only change I made was to use regular bok choy but I took the advice from one of the reviewers to just discarded the thick stems and cut up the leaves. Thanks for all the great recipes;)

  44. 10/10 would make again!

    I cut the recipe in half since it is only me here. I used Better than Bullion and added it to the water as it was heating up. Instead of fresh ginger, I used a about 1/16th each of ground ginger and Chinese 5 Spice. And since I couldn’t find wontons, I used frozen vegetable dumplings from Wegmans. I also added a couple of shakes of crushed red peppers at the end. Delicious! I am saving the other serving for lunch tomorrow.

  45. I added some chinese 5 spice to this and it made it even better, and more authentic tasting. Overall a great recipe.

  46. Soup was delicious! My son is very picky and I had two big bowls. The only thing I changed was the bok choy. The store didn’t have baby bok choy so I used regular bok choy. I took the advice in one of the comments to just discarded the thick stems and cut up the leaves. I also add spinach and extra garlic. Will make again and again!

  47. My 2nd time making this tonight, only this time I used Trader Joe’s, miso ginger broth, and cut the ginger and soy sauce. My husband and kids loved it. My youngest son even thanked me for switching up dinner, to something so good.

  48. Food was really good! Excited for the leftovers tomorrow!

  49. My husband and I LOVED this recipe. Kids were out for the night so I just split the recipe in half…easy to adjust. I added a bit extra of the fresh ginger and garlic and also some red pepper flakes. I didn’t have the bok choy but spinach and mushroom combo were delicious. Costco wontons. Very flavorful and something different for a change!

  50. Soooo good!  Made with veggie broth and veggie won tons.  Easy and delicious.

  51. This was so easy and delicious! I only had regular chicken broth, not low sodium and added spinach and snap peas since I didn’t have bok choy. Had the Costco wontons. So easy and lots of options, thank you!!

  52. Excellent! I followed the recipe to the letter except at Step 3, when it states to add the bok choy and veggies, I also added shrimp. Delicious my family couldn’t believe how much it tasted like restaurant level wonton soup. 🙂

  53. Loved this recipe! I made it for my parents who are tough critics and they really enjoyed it as well. Quick and easy, and tastes delicious. The ginger just adds the right amount of punch too.

  54. I had some baby bok choy in the fridge that I needed to use up, along with some homemade chicken broth, ginger, and cremini mushrooms, and some dumplings and shrimp in the freezer, so when I came across this recipe, I couldn’t resist. I have to admit that cooking is not a science project for me, so the only things I measured beyond a good guess were the soy sauce and sesame oil It turned out great! Definitely a keeper. Thank you!

  55. How does this hold up to freezing? I feel like the wontons might not tolerate it well?

  56. This was seriously amazing! I added a whole package of full-sized dumplings because that is all I had. I also added some dino kale and thinly sliced carrots and it was amazing and so easy. Will definitely be making again. Thank you for the great recipe!

  57. Might be my favorite wonton soup ever! I added carrots and broccoli and another time I added chicken and shrimp. So good!

  58. Really good! Easy and fast to make. Great for lunches to take to work. 

  59. This is so good.. i will be making this a lot. i had to use ginger powder, kale, and chicken tortellini since the store didn’t carry all the ingredients needed.. Thank you.

  60. Delicious!!! 

  61. Absolutely delicious. I also used the Better Than Bullion like Lisa did and 1/4 tsp of ginger since I did not have any in the house. I made sure the stock tasted good before adding the remaining ingredients. I also used canned mushrooms in place of the fresh shitake. My husband loved it and had a second bowl immediately. I will be making it again and again. Thank you!

  62. Delicious! I used escarole instead of bokchoy,  1/4 tsp. of ground ginger instead of fresh, and the mini chicken cilantro wontons from Costco because that’s what I had in the house. I also used Better Than Bouillon instead of regular chicken broth which I think has a lot more flavor. This soup is so good…I’ll definitely make it again. 

  63. This was not very good. Literally no flavor. I had to add a lot of salt to it to make me want to eat it.

  64. Very easy and so god 

  65. I’d like to make this vegetarian and substitute vegetable broth for chicken broth. Would you use the same measurement?

  66. I’ve made this a few times since the stay at home order. I live alone, so I’ve made one serving each time. I enjoyed it every time but it was best when I allowed the aromatics more tine in the broth. Just a few extra minutes on a low heat made a difference. I did add a small amount of lo main noodles to make it more filling (cooked separately). I keep meaning to add shrimp, but I haven’t missed it.

  67. Delicious. I added 1 diced jalapeno, 1/2 Serrano pepper, 4 scallions, a small can of straw mushrooms, and 2 T seasoned rice vinegar. Husband loved this. Thank you!

  68. Excellent soup, making it for the second time tonight. Light and healthy.

  69. Great flavor for something so simple and quick to make! We all loved it.

  70. I made the wonton soup using the trader joes wontons last night. I added spinach instead of bokchoy and it was great. I love the fresh ginger flavor and the texture of the mushrooms. Thanks for a great easy recipe.

  71. My twins and I love this recipe !

  72. So good!  I’ve made this a couple of times and it’s a hit with my whole family.  So easy too!

  73. I made this for dinner tonight and it is so yummy and very easy. Thanks for another great recipe. 

  74. Really good! Def going to make again! 

  75. My family does not like bok choy so I substituted fresh spinach nd they loved it! I also added in some shredded chicken!

  76. I made this tonight and it was a complete success! The only thing that I didn’t have was sesame oil so I left it out and I subbed crimini mushrooms. Definitely will make this again. So easy.

  77. Hi Gina!!

    Recipe came out so good! My mom loved it!!

  78. This is seriously soo good!!! I used miso broth for instead of chicken. Delish and so easy!

  79. My 10 year olds loved this recipe! This was a huge hit in my house and so easy to do. They even ate the bok choy. Wow.

  80. When I put all the nutritional values in the calculator on the WW website, it’s coming up as 4pts. Am I missing something? How did you get 2pts? (I’m in blue, btw)

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

  81. I can’t believe how fast and easy it was to make such a tasty soup. Trader Joe’s is the only place around my house that regularly sells baby bok choy and shiitake mushrooms so it was easy to find all of the ingredients at the same store. I loved that I didn’t have to chop a ton of ingredients and the few minutes in between each addition gave me plenty of time to chop the next item. Truly a quick and easy recipe. It might even take the crown as my new favorite skinnytaste recipe. I’ve been visiting your site for years but just recently started counting calories and having been making most of my lunches and dinners from your site for about a month now and I’ve lost 12 pounds!

  82. You make the most fantastic soups! This was so delicious. Great depth of flavor, really hearty and filling. We absolutely loved it. I didn’t go to Trader Joe’s, but used mini wontons I found at Walmart (Bibigos Chicken and Vegetable) and they were delicious too. 
    My husband said that he would love to see recipes come through for Miso Soup and Hot and Sour Soup as those are his favs. We are certain that if you ever create recipes for those, we will never feel the need to buy them in restaurants ever again lol
    Thank you for all that you do!

  83. Liked this but mostly because of the dumplings. The ginger slices were too much so I’d scoop those out or use powdered ginger in the future. I liked the broth but it didn’t taste like the wonton broth flavor I was expecting.  Good recipe, but not my favorite from her collection. Not sure if I’d make again.

    Wish I had a Trader Joe’s so I could get those mini wontons!

  84. I couldn’t find frozen wontons in any store near me, so I found a recipe and made my own, and then used your ideas for adding more veggies and flavoring the broth. What a revelation! Not difficult at all, and so delicious! I love wonton soup, but we hardly ever order take-out,. Now I know I can make it myself, control the sodium content and up the veggie content. Thank you!

  85. This was really good! i am so excited to have this recipe. I omitted bok choy because of my child, though I do like it. I added broccoli slaw instead. Next time I will add more spices, and cilantro. I will definitely make this again1

  86. Is there a substitute for sesame oil?

    • I wuite enjoyed this soup. There is a lot of room to play around with this recipe. Tonight I used some homemade broth, the Trader .joes cilantro wontons, some baby shiitake from the farmers market, frozen peas, baby bok choy and fresh chopped cilantro. I also added an egg like you would in an egg drop soup. next time I would cut my bok choy a little bit smaller as it was a bit big and sloppy to eat. This soup will be in the regular rotation.

      • I don’t know why that posted my whole review…sorry!

        You could omit the sesame oil or be daring and add chili oil

  87. I just made this soup and it was wonderful!!! So flavorful and full of goodies. I keep these won tons on hand because they are yummy and so low in points .Love your recipes, Thanks you for all that you do. 🙂

  88. This was so good!!! We had this for dinner last night and it was so easy and so good. We had this with Spicy shrimp stackers. So much better than any take out and so easy! Thank you

  89. Made this tonight.  Kitchen smelled amazing  only to be exceeded by the delicious lingering taste in my mouth.  Made it exactly as written.  Family loved it.  And so easy too.  Win, win.  Thanks Gina!

  90. Wow! Amazing recipe! The only thing I did differently was added in shredded carrot too. 0/10!

  91. Made this last night, and it was perfection. Topped it with cilantro and a dollop of sambal oelek as well. Emailed this to a ton of my girlfriends this AM. Too delicious and too simple not to share. Five stars for sure! Pro tip: Trader Joe’s also sells a miso ginger broth that worked well here.

  92. To be honest, i was a bit underwhelmed by the flavor of the broth. I loved the mini wontons. I had no idea they existed and they will be part of my routine from now on.  I could not find baby bok choi in my grocery store nearby and did not wanted to purchase as big one, as i am cooking for one. However, I added a good healthy amount of kimchi to the soup instead and it definitely gave it some heat and some additional flavor. I am thinking, next time  I will add some Miso paste . Otherwise, thank you for the tip of the frozen wonton.

  93. Great flavorful soup but my wontons burst in the pot! Made it vegetarian with veg broth and frozen veg potstickers from Sprouts. Thanks for the great recipes!!!

  94. Absolutely delicious and so easy! I did add chicken for some protein. We all loved it! My adult son (34) who doesn’t like “diet” food, always comments on how delicious these recipes are. I then fill him in that they are ST. He’s coming around! He loved this tonight, too!

  95. This soup is so good, followed recipe and my kids loved it. I liked the fact that I tried bok choy for the first time as far as cooking with it at home and glad I did. My daughter said it was better than a restaurant which for her to throw out compliments is amazing lately(teenager). Thank you so much for the wonderful recipes!

  96. I made this for lunch today using TJs veggie gyoza (what I had on hand) and cooked some jasmine rice on the side to add to the bowls to bulk it up. It was a huge hit! My 11 year old had 2 servings, and my husband had 3 servings! He added sriracha to his bowl to give it a little spice. I’m a homeschooling mom, so I’m always looking for quick and easy lunches that everyone likes. This one will be in the regular rotation! 

  97. how would you make this vegetarian?

  98. I bought some Cooked baby salad shrimp to add but they are frozen- should I cook them prior or add them in at some point??

  99. I made this tonight and it’s delicious! Can’t wait to have it for lunch tomorrow!

  100. So easy and delicious!  I had spinach on hand instead of bok choy and I used ALDI mini chicken and veg wontons. Thank you for the great recipes!

  101. Awesome!! Better than any restaurant!

  102. I knew I needed to make this from the instant you posted it. We had it last night with your cauliflower fried rice, and it was soooo good!  And filling!  The add-ins to the broth gave it a great depth of flavor.  Next time I want to add a chili oil, too. My family agreed that this one was a keeper!

  103. I made this tonight & it is a total home run!  Delicious, satisfying, healthy & not too difficult!  We will be adding this delicious & delightful dish to our dinner rotation.  Thank you for sharing! 

  104. This soup is so delicious!  5 stars all the way!  I served it with Trader Joe’s spring rolls and the family loved it!

  105. I made this soup last night for dinner (the first time I had EVER purchased Bok Choy!), and my husband and I loved it!  I give it a 5 star rating!

  106. OMG….I made this soup last night & it was super easy to make & it was very good…so good I had 2 servings which made it a 5 point dinner!!! I’ll have the rest for dinner tonight. Thank you for sharing. 

  107. Hi I am doing Weight Watchers Blue. You have the points @ 2 for this recipe but when I calculate it, it is actually 4. That happened on another recipe I used from this site as well. I am confused.

    • You have to put the ingredients into recipe builder for accurate points. Also different brands of broth with give you different points.

  108. Made last night and everyone loved it!  Easy and super fast recipe. Cauliflower fried rice on the side made it a meal with low WW point value. Thanks for the recipe!

  109. Does anyone know where your recipes save to?

  110. Also would love a suggestion for a good substitute for the mushrooms! 

  111. Made this last night and it was delicious and filling.

  112. I make this all the time but I use Tom Yum broth. Aldi has a great one! I add baby bok choi. 

  113. This looks very good and I haven’t tried it yet. But just a question about the serving size. I see it is 1 1/2 cups but approximately, how many wontons are in a bowl of this soup?

    Thank you!

  114. Do you have a wonton recipe for this if you. can’t find frozen wontons? 

    • Sorry I don’t!

    • My sister uses this recipe:

      8 ounces ground chicken
      2 cloves garlic, minced
      2 green onions, thinly sliced
      1 tablespoon oyster sauce
      1 tablespoon reduced sodium soy sauce
      1 tablespoon freshly grated ginger
      1 teaspoon sesame oil
      1/4 teaspoon white pepper
      36 2-inch won ton wrappers

      mix filling ingredients, put about 1 tbsp chicken mixture on each wonton wrapper, wet edges of wrapper to stick, and fold over and seal.

    • Made this for lunch today and it was so good! I added some red pepper flakes for a little kick.

  115. Love Wonton soup. 
    Questions: when you add the ginger and garlic, do you reduce the heat or keep it at a boil? I would think reduce to simmer. But not sure. 
    When you add the bok choy, do not cover the pot?
    Thanks. 
    Sunny D☀️🎾

  116. Are frozen wontons the same as potstickers?

  117. This soup looks amazing.   I know there is a really good gluten free dumpling (not quite a wonton but close) at Whole Foods.   Does anyone else know of a gluten free option anywhere else?

  118. Not to sound obtuse, but what does halved lengthwise and halved mean? Cut lengthwise, then halve those halves?

  119. What are the wanton skins made of. I am intolerant of wheat and its by priducts.

  120. This looks very good, but the sodium level of over 1200 mg is over the top and unhealthy. With only 1 T of soy sauce I wouldn’t expect it to be that high. Where is all the sodium coming from? T

    • Some brands of low sodium chicken broth are still pretty high. She often recommends Swanson’s, which has far more sodium than other low sodium broths.

  121. Can this Wonton Soup be frozen?

    • Properly stored, leftover wonton soup will last for 3 to 4 days in the refrigerator.
      To further extend the shelf life of leftover wonton soup, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.
      How long does leftover wonton soup last in the freezer? Properly stored, it will maintain the best quality for about 4 to 6 months but will remain safe beyond that time.
      The freezer time shown is for best quality only – leftover wonton soup that has been kept constantly frozen at 0°F will keep safe indefinitely. Found on stilltasty.com

  122. Best soup ever! I added in some extra veggies and doubled the garlic and ginger for a punch. My grocery store only had potstickers, which turned out surprisingly great. This will be my new go-to! 

  123. This was yummy & so very easy.  I think I will use less ginger next time. 

    I put this recipe into the WW app recipe builder & it only came out to 2 purple points, not 3 as the recipe states.  I guess it can depend on the specific ingredients you use but I used the Trader Joe’s mini wontons that are recommended & they are the highest point item in the recipe.  

  124. Any ideas on substitute for sesame oil? Allergy here but don’t want to miss flavor . 

  125. I saw this recipe and knew I had to make it immediately because I love TJ’s wontons and I’m always looking for new ways to consume them lol. This was really delicious and had great flavors. The grocery store didn’t have baby bok choy so I used regular bok choy, just discarded the thick stems and cut up the leaves. I also added bean sprouts at the same time as the bok choy. I also used some of the Trader Joe’s umami seasoning. Delicious soup and I will definitely be making this again!

  126. Should you keep the soup covered when you add the bok choy and the rest of the ingredients? Thanks. 

  127. Any options for making your own wontons? 

  128. Can’t wait to try this I’m heading to Trader Joe’s today! How would it be leftover? I don’t want the wontons falling apart if it is saved for leftovers. Would you recommend making one serving at a time? 

  129. I joined WW today, and I am very excited to cook this soup! Your site is full of wonderful recipes. Thank you!

  130. Did you try this as leftovers? I’m wondering if the wontons will keep their texture for meal prep, or if I should add them in as I heat up the soup each day for lunch.

  131. Is there an error in the serving size? It states 1/2 cup, but that doesn’t seem right. Should it be 1 and 1/2 cups?

  132. I make this with the Trader Joe’s miso ginger broth! Good time saver!

  133. What would be a good substitute for mushrooms?