Description
A comforting bowl of wonton egg noodle soup with tender chicken dumplings, silky egg noodles, and a savory golden broth that feels warm and satisfying.
Ingredients
Units
Scale
- 400 grams ground chicken
- 24 wonton wrappers
- 250 grams dried egg noodles
- 6 cups chicken broth
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 green onions, sliced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup fresh spinach
Instructions
- Bring chicken broth to a gentle simmer in a large pot over medium heat.
- In a bowl, mix ground chicken, garlic, soy sauce, sesame oil, salt, and white pepper until combined.
- Place one teaspoon of filling in each wonton wrapper, moisten edges with water, fold into a triangle, and seal firmly. Bring corners together and pinch.
- Gently drop wontons into simmering broth and cook for 4 to 5 minutes until they float and are cooked through.
- In a separate pot, boil egg noodles according to package instructions, then drain.
- Add spinach to the broth during the last minute of cooking to wilt.
- Divide noodles into bowls, ladle broth and wontons over the top, and garnish with sliced green onions before serving.
Notes
- Keep the broth at a gentle simmer to prevent breaking the wontons.
- Cook noodles separately if storing leftovers to maintain texture.
- Frozen wontons can be cooked directly from frozen, adding a few extra minutes.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg