25-Min Chicken Wonton Soup Recipe

Chicken Wonton Soup is a bowl of pure comfort—juicy, flavorful chicken filling wrapped in silky, tender wonton wrappers, swimming in a savory, aromatic broth. Using a simple pastry bag trick, you can wrap each wonton in under 5 seconds and have a steaming, restaurant-quality soup ready in just 25 minutes. It’s fast, flavorful, and absolutely irresistible!

Chicken Wonton Soup Recipe

Serves: 24 wontons
Prep time: 15 minutes
Cook time: 10 minutes

For the infused water:
3 slices ginger
1 stalk scallions
1 cup warm water

For the wontons:
1 pound ground chicken
Pinch of salt
Pinch of white pepper
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine
1 tablespoon cornstarch
3 tablespoons scallions
1 cup water, for sealing
24 square wonton wrappers

For the soup:
6 cups homemade chicken stock
Pinch of salt
1 tablespoon soy sauce
½ teaspoon sesame oil
Pinch of white pepper
5 medium Shanghai bok choy, halved

Chicken Wonton Soup Instructions

1. Make the infused water:

• In a bowl, add ginger and scallions. Pour in warm water and mix until the flavors are released.
• Remove the ginger and scallions.

2. Make the filling:

• In a bowl, add ground chicken and salt. Mix until the chicken absorbs the salt.
• Add white pepper, soy sauce, oyster sauce, rice wine, and cornstarch. Mix well.
• Pour in half of the infused water and mix. Then add the rest of the infused water and mix again.
• Add the scallions and combine everything thoroughly.

3. Put the filling in a pastry bag:

• Place a pastry bag in a glass and fill it with the chicken filling. Tie the opening and cut the tip.

4. Assemble the wontons (fastest method):

• Brush water around the edges of a wonton wrapper.
• Place the wrapper on one hand, and use the other hand to squeeze the filling from the pastry bag into the center. Pinch and seal the wonton. (It takes less than 5 seconds per wonton—more than 24 in 2 minutes!)

5. Assemble the wontons (alternative method):

• Brush water around the edges of a wonton wrapper.
• Place the wrapper on a flat surface, squeeze the filling from the pastry bag in the center, and use both hands to bring one opposite corner together. Pinch and seal the rest.
• Repeat with the remaining wrappers.

6. Make the soup:

• In a pot over high heat, bring unsalted chicken stock to a boil. Season with salt, soy sauce, sesame oil, and white pepper. Set aside.

7. Boil the wontons and serve:

• In a pot over high heat, bring water to a boil. Blanch the Shanghai bok choy for about 30 seconds and remove.
• In the same pot over medium heat, bring water back to a boil. Add the wontons, stir gently, and boil for 2 minutes.
• Pour about 1 cup of room temperature water into the pot to prevent the wontons from breaking before fully cooked.
• Cook the wontons for another 2 minutes until translucent and completely cooked through.
• Scoop the wontons into bowls, add the soup, and top with Shanghai bok choy.

Tips & notes

• Infused water adds flavor: Using ginger and scallion-infused water makes the filling juicier and more aromatic.
• Use a pastry bag: This allows for incredibly fast wonton assembly—under 5 seconds per wonton!
• Prevent breaking: Adding a cup of room temperature water while boiling prevents wontons from tearing before fully cooked.
• Freeze for later: Arrange uncooked wontons on a parchment-lined tray in a single layer and freeze for 1–2 hours. Once firm, transfer to a freezer bag. Cook directly from frozen, adding 1–2 extra minutes to boiling time.