I’m behind on my posts so I’m hoping to post a couple new ones this week and a few extra for the pies I plan to make for Thanksgiving. I wasn’t feeling well last week and knew that soup was just what I needed. I came up with this wonton soup “recipe” last year, and it is really easy to make and good! Of course, it doesn’t compare to my favorite wonton soup at the Dragon House in Wildwood, but it’s a good stand in. You can use any brand/kind of frozen wontons, but I really like Bibigo Pork & Vegetable Wontons. They’re not full of preservatives, etc. and are fully cooked so you just have to toss them in the soup at the end for 1 to 2 minutes. If you’re looking for an easy soup and an alternative to chicken noodle, then this recipe is for you!
3 quarts chicken stock
1 tablespoon butter
2 cups chopped carrots, celery and onion
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1 package Bibigo Pork & Vegetable Wontons
1 bunch green onions, thinly sliced
Crispy Chinese noodles
In a large stock pot, melt 1 tablespoon butter over medium heat. Add the carrots, celery, onion, salt and garlic powder. Saute the vegetable mixture, stirring often, until the veggies are soft, about 5 minutes. Add 1 tablespoon of freshly grated ginger. Saute for another 1-2 minutes.
Add all of the chicken stock to the pot and about 3/4 of the green onions. Bring to a boil. Reduce and simmer for 30 minutes. Add additional grated ginger if desired.
Bring the soup to a boil again and the package of wontons. Cook for 1-2 minutes. The wontons will float to the top when done.