This wonton soup recipe with frozen wontons is the easiest wonton soup recipe you will ever find! It’s no frills, with no chili sauce, mushrooms, or kale. In other words, your kids will eat it! Just four ingredients, and your soup is ready in ten minutes!
Usually, I’m a “make everything from scratch” kind of girl. But sometimes, I like to take a few shortcuts to get dinner on the table faster. Or if my main dish is time consuming and involved, I want my side dishes to be simpler.
That’s where this Easy Wonton Soup Recipe comes in. I use frozen wontons instead of making the wontons from scratch.
However, if you do want to make your wontons from scratch, or want to have a recipe with some more fancy ingredients, you can check out this recipe for Wonton Soup on Recipe Tin Eats, or this recipe for Wonton Soup on Carlsbad Cravings.
My recipe has only four ingredients (unless you count the optional green onions) and is a snap to make. Let’s get started!
Ingredients for Wonton Soup
- Chicken stock
- Olive oil
You can buy frozen wontons almost anywhere. I got my bag of mini wontons at Costco.
I also use fresh ginger in my soup. If you don’t have fresh ginger, you can use ginger powder instead.
You can use liquid chicken stock, or just make your own using chicken bouillon and water.
How to Make Wonton Soup
First, peel and mince your ginger. (If using powdered ginger, obviously skip this step).
Then put a medium stock pot on your stove (big enough to hold at least six cups of liquid) and turn the burner on to medium.
Once hot, add one teaspoon of olive oil and your minced ginger. Cook the ginger for about one minute.
Then add your chicken broth and turn the heat up to high.
Once the broth is boiling, add your mini wontons and boil for just 1-2 minutes. Then you are done!
If desired, sprinkle some chopped green onions on the top and serve.
Tip: If you want your soup base to be a little thicker, you can add a cornstarch slurry at the end after the wontons are cooked. Just mix 1-2 tablespoons of corn starch with 1/4 cup of water, and then slowly pour it into the boiling soup, stirring the whole time.
- 4 cups chicken stock or broth
- 1 (one-inch) piece of fresh ginger, peeled and minced, or 1/4 teaspoon ground ginger
- 10-12 mini wontons (or more if desired)
- 1 teaspoon olive oil
- green onions for garnish (optional)
- Heat a medium or large stock pot on the stove over medium heat.
- Add 1 teaspoon of olive oil and the minced ginger. Cook for about one minute. If using powdered ginger, add to the oil and cook for about fifteen seconds.
- Pour in the chicken broth and turn the heat to high. Bring the broth to a boil.
- Once the broth is boiling, add the frozen wontons. Let the broth return to a boil and cook the wontons for 1-2 minutes. (If using regular-sized wontons rather than mini wontons, your cook time may be longer).
- Ladle into bowls and serve with a sprinkling of chopped green onions if desired.
If you want your soup base to be a little thicker, you can add a cornstarch slurry at the end after the wontons have cooked. Just mix 1-2 tablespoons of cornstarch with 1/4 cup of water in a separate bowl or cup. Then slowly pour it into the boiling soup, stirring continually while pouring.
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 170 Total Fat: 3.2g Saturated Fat: .3g Trans Fat: 0g Cholesterol: 15mg Sodium: 1244mg Carbohydrates: 28g Fiber: 3g Sugar: 3.7g Protein: 9.7g