Won Ton Soup (Ground Chicken)

Won Ton Soup (Ground Chicken)

11 review, 4.2 star(s). 100% would make again

Ready in 45 minutes

My wife doesn't care for pork, so I've substituted ground chicken with great results. A delicious meal in itself, when paired with an asian salad. Won Tons can be made ahead and frozen.


1 package Won Ton Wrappers; 36 or so per pack
1 package Ground Chicken; 12 oz or so
8 whole Scallion
4 tablespoon Soy sauce
4 quart Chicken broth; low salt is best, since soy sauce is added
1/2 medium Onion; sliced
1/2 cup Peas; frozen
2 teaspoon Cornstarch
2/3 cup Napa Cabbage; julienned

Original recipe makes 12 Servings



Make the filling:

Combine (raw) ground chicken, 2 tablespoons soy sauce, the corn starch, 4 finely chopped scallions (green onions), and finely chopped napa cabbage. Mix just until combined (do not overmix).

Make the dumplings: Using an ordinary dinner spoon, place a heaping teaspoon of filling in the center. Fold the wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push on the edges of the filling to center it. Keeping your thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers, and bring the two ends together so they overlap. Press to seal. The end result should resemble a nurse's cap.

Won tons can be frozen at this point (taking care to separate with waxed paper so they don't stick). They'll keep for about 2 weeks at this stage. To thaw, place on oiled/greased cookie sheet before thawing, as the dough will want to stick to metal/plastic as it thaws. Be sure to thaw to room temperature before the next step.

Bring the chicken broth up to a boil, then turn down to slow boil. Add the remaining 2 tablespoons of soy sauce and the sliced onions. Add won-tons using a spoon, taking care not to break them. Bring temperature down to a low simmer and cook for at least five minutes. Add chopped green onion and peas to the broth.

Verified by stevemur
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Calories Per Serving: 135 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This turned out wonderfully!! Exactly what I wanted!! The wontons were a little tricky at first but went pretty quickly once I figured it out. I added a little fresh grated ginger to both the meat mixture and the broth. The whole family just loved this! Thanks so much for sharing!
CookinTJ 4y ago

Very much like the soup you eat in a chinese restaurant! Two thumbs up! Quick and easy meal and makes a ton of won tons!! I used ground pork because i like it but the overall recipe is very filling! Thanks!
OlenAmazing 4y ago

This was fun, easy, and cheap to make. We used ground turkey instead of chicken. We also added a few dashes of tobacco sauce to the Won Ton mix along with fresh cracked black pepper. We also added bok choi (Asian cabbage) and garlic to the chicken broth. A very scrumptious meal!
Dsingh23 5y ago

I've made this twice, with chicken. And, then once with pork. I liked it better with pork. Don't deviate from the napa cabbage, it really make the dish tasty!
Cynthiasun79 5y ago

Absolutely loved this recipe! Tastes just like restaurant quality! Thank u!!
Voovol 5y ago

What a great meal for lunch! Love how it turn out and so much leftover! Easy and I served to my family of 6. No complaints but great reviews! It was delicious! Very fullfeeling! Again great meal for lunch! Thank you, Sue
NBayChef1 7y ago

i soaked some dryed mushrooms and added that to broth instead of the peas and it also added a more flavor to the soup. It was good. I used the pork insteadd of the chicken also. Very flavourful.
mrscosmos 8y ago

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