Chicken Wonton Soup image

Chicken Wonton Soup

Soup that comes with presents? We’ll take that! Every delectable stuffed wonton is a gift of flavour for your taste buds. Serve it as part of a themed dinner, or as an alternative to your regular bowl of chicken noodle.

Yield: 8 – 10 servings; approximately 80 wontons

Prep Time: 1 hour

Cook Time: 10 minutes

Chef’s Tips:

  • Wontons can be frozen for up to 3 months. Place finished wontons onto a parchment-lined baking sheet in a single layer. Place in freezer until frozen; about 2 hours. Place frozen wontons in an airtight container or freezer-safe bags. Add an additional 3 minutes or so to the cooking time when cooking from frozen.
  • Cilantro can be omitted and/or additional green onions or chives can be used.
  • For less spice, reduce the chili flakes to ¼ teaspoon (1 gram) or omit altogether.


For the wontons:

  • 1½ lb (681 g) Sargent Farms Ground Chicken

  • ½ cup (38 g) green onions or chives, finely chopped

  • ½ cup (30 g) cilantro (leaves and stalks), finely chopped
  • 4 tsp (4 cloves) garlic, minced
  • 1 tbsp (8 g) fresh ginger, peeled and minced
  • 3 tbsp (45 ml) sesame oil
  • 1 tbsp (15 ml) soy sauce
  • 2 tsp (9 g) dark brown sugar, packed
  • 1½ tsp (9 g) salt
  • 1 tsp (5 ml) apple cider vinegar
  • 1 tsp (5 ml) Worcestershire sauce
  • ½ tsp (2 g) chili flakes
  • ½ tsp (1 g) ground white pepper
  • 80 pcs wonton wrappers

For the soup:

  • 5 dried shiitake mushrooms, rinsed
  • ½ cup (125 ml) water, boiling
  • 1 tbsp (15 ml) vegetable or olive oil
  • 4 tsp (4 cloves) garlic, minced
  • 1 tbsp (6 g) fresh ginger, peeled and minced

  • 8 cups (2000 ml) vegetable broth or 1 recipe Sargent Farms Restorative Chicken Broth
  • 1 tsp (6 g) salt, or to taste
  • 3 cups (102 g) baby spinach, washed

Garnishes (optional):

  • Green onions, thinly sliced
  • Chili flakes
  • Drizzle of sesame oil


  1. In a large bowl, combine the Sargent Farms Ground Chicken, finely chopped green onions, finely chopped cilantro, minced garlic, minced ginger, sesame oil, soy sauce, dark brown sugar, salt, apple cider vinegar, Worcestershire sauce, chili flakes, and white pepper. Stir to thoroughly combine.
  2. Place six wonton wrappers onto a cutting board or clean work surface so that they look like diamonds when facing you. Spoon about 1½ teaspoons of the filling into the centre of each wrapper. Wet the edges and fold one corner to the opposite corner to form a triangle. Press firmly to seal edges and to rid wonton of any air. Wet the tips of the two bottom corners and press the two “arms” together forming a wonton/dumpling shape.
  3. Place filled wontons onto a parchment-lined baking sheet. Repeat process with remaining wonton filling.
  4. In a heatproof bowl, place dried shiitake mushrooms and the ½ cup (125 ml) boiling water; soak for 10 minutes or until softened. Remove hydrated mushrooms and slice thin. Do not discard soaking liquid. Set aside sliced mushrooms and liquid until needed.
  5. In a large pot over medium heat, heat oil until shimmering. Add in the minced ginger and garlic, sauteing until fragrant; 1 minute. Add in the mushrooms, stir to coat. Add in the chicken or vegetable broth, mushroom soaking liquid, and salt. Bring mixture to a boil, reduce heat to medium and simmer; 5 minutes.
  6. While the mixture is simmering, bring a large pot of water to a boil. Add in the wontons (about 6 per serving/bowl) and boil for 5 minutes, or until wontons float to the surface. With a slotted spoon remove wontons and place directly into serving bowls.  
  7. Remove pot of soup from heat and stir in baby spinach. Ladle hot soup over wontons and garnish, if desired. Serve immediately.
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