Easy Wonton Soup Recipe

I make this easy wonton soup when I’m craving something warm, comforting, and full of flavor without spending hours in the kitchen. Tender wontons float in a savory broth alongside fresh vegetables, making it a quick, satisfying meal.

Why You’ll Love This Recipe

I love how this soup feels both light and filling at the same time. The wontons give it heartiness, while the fragrant broth and veggies keep it fresh. It’s versatile, easy to customize, and ready in less than 30 minutes—perfect for busy weeknights or chilly days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 20–24 frozen or fresh wontons (pork, chicken, or shrimp)

• 6 cups chicken broth

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 cup baby spinach or bok choy, chopped

• 2 green onions, sliced

• Optional garnish: fresh cilantro, red pepper flakes

Directions

1. I bring the chicken broth to a gentle boil in a large pot.

2. I stir in soy sauce, sesame oil, garlic, and ginger, letting it simmer for about 2–3 minutes so the flavors blend.

3. I add the wontons and cook according to package directions—usually 3–5 minutes for fresh and 6–8 minutes for frozen—until they float to the surface.

4. I stir in spinach or bok choy and cook for another minute until wilted.

5. I ladle the soup into bowls, top with green onions, and add cilantro or red pepper flakes if I want extra flavor.

Servings and timing

• Servings: I usually make 4 servings.

• Timing: Prep time is about 5 minutes, cook time roughly 15 minutes, so total time is around 20 minutes.

Variations

• I sometimes add sliced mushrooms, carrots, or snap peas for extra veggies.

• For a spicy version, I stir in chili oil or sriracha.

• I’ve swapped chicken broth for vegetable broth for a lighter, vegetarian-friendly base (using veggie-filled wontons).

• A splash of rice vinegar gives the broth a tangy lift.

Storage/reheating

I store leftover broth and cooked wontons separately in the refrigerator for up to 3 days so the wontons don’t get soggy. To reheat, I warm the broth on the stove and add the wontons just before serving.

FAQs

Can I make my own wontons?

Yes—I sometimes make them from scratch with a pork and shrimp filling, but store-bought is great for saving time.

Can I freeze wonton soup?

I freeze uncooked wontons separately, then cook them fresh in the broth when I’m ready to eat.

How do I keep wontons from falling apart?

I avoid overcooking them and gently stir so the wrappers stay intact.

Can I use potstickers instead of wontons?

Yes—they work just as well, though the texture will be a bit different.

What’s the best broth for wonton soup?

I prefer a rich chicken broth, but a mix of chicken and pork broth gives it extra depth.

Conclusion

I enjoy making this easy wonton soup because it’s simple, flavorful, and so comforting. Whether I’m feeling under the weather or just want a cozy meal, this recipe always hits the spot without taking much time or effort.