Lunch / Dinner
Chicken Wonton Soup with ginger and five-spice
Five-spiced Chicken Wonton Soup is a great idea any night of the week, but especially for Chinese New Year. Now ladle up some comfort in a cup!
Test Kitchen Tip
This soup offers a whole lot of flavor, but it’s best eaten the day it’s made as the wontons may soften and break down.
Pulse chicken in a food processor until minced, about 45 seconds. Add 1 Tbsp. soy sauce, garlic, chopped scallions, vinegar, 1 tsp. ginger, salt, and pepper; pulse to combine, about 10 seconds.
Lay five wonton wrappers on a flat surface; place 1 Tbsp. chicken filling in center of each wrapper. Brush water around edges of wrappers.
Fold wrappers in half into triangle shapes, pressing edges to seal; bring two bottom corners together and press to seal with a little water. Cover wontons with a damp towel. Continue filling and folding with remaining wrappers and filling.
Heat broth, remaining 2 Tbsp. soy sauce, sesame oil, remaining 1 Tbsp. ginger, and five-spice in a pot over medium-high to a boil, then reduce heat to medium-low and maintain a simmer.
Drop wontons into broth; cook until they float and chicken is cooked through, about 5 minutes. Divide wontons among four bowls; top with broth, sliced scallions, and wonton chips.
TO MAKE WONTON CHIPS
Fry 4 wonton wrappers, cut into strips, in one inch of preheated vegetable oil in a skillet over medium-high heat until light brown and crisp, about 1 minute. Transfer to a paper-towel-lined plate and season with salt.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 90mg 30%
Sodium 1340mg 55%
Carbs 26g 8%
*Percent Daily Values are based on a 2,000 calorie diet.