Easy Wonton Soup Recipe That’s Light, Cozy, and Flavor-Packed

This easy wonton soup recipe is one of my favorite go-to meals when I’m craving something warm, light, and full of flavor. With tender wontons floating in a fragrant broth alongside crisp veggies and fresh herbs, it’s the perfect bowl of comfort—whether I’m under the weather or just want a cozy night in.

Why I Love This Recipe

I love this recipe because it’s surprisingly simple to make at home and tastes just as good (if not better) than takeout. The wontons are delicate but satisfying, and the broth is light yet flavorful with garlic, ginger, and a splash of soy sauce. It’s quick to make, totally customizable, and always hits the spot when I want something nourishing and soothing.

Ingredients

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

For the soup base:

• Chicken or vegetable broth

• Garlic, minced

• Fresh ginger, grated

• Soy sauce

• Sesame oil

• Green onions, sliced

• Baby bok choy or spinach (optional)

• Mushrooms, sliced (optional)

For the wontons (store-bought or homemade):

• Wonton wrappers

• Ground chicken

• Soy sauce

• Sesame oil

• Green onions, finely chopped

• Garlic and ginger (optional for extra flavor)

• Egg (to seal the wrappers)

Directions

1. If I’m making homemade wontons, I mix the ground meat with soy sauce, sesame oil, green onions, garlic, and ginger. I place a teaspoon of filling in the center of each wrapper, fold it into a triangle, and seal the edges with a bit of beaten egg. Then I pinch the corners together to form that classic wonton shape.

2. For the soup base, I bring the broth to a simmer in a large pot and add the garlic, ginger, soy sauce, and a dash of sesame oil.

3. I drop the wontons into the simmering broth and cook them for 4–6 minutes, until they float and are cooked through.

4. Near the end, I toss in bok choy, spinach, or mushrooms and let them wilt for a minute or two.

5. I ladle the soup into bowls and top with sliced green onions and an extra drizzle of sesame oil before serving.

Servings and Timing

This recipe makes about 4 servings and takes around 10 minutes to prep (more if making wontons from scratch) and 15 minutes to cook. Using store-bought wontons makes it super fast—ready in 20 minutes or less.

Variations

When I want to switch things up, I use shrimp wontons or even frozen dumplings for a shortcut. I’ve added noodles to make it heartier or tossed in shredded carrots and snap peas for more crunch. And when I want a spicy version, I stir in chili oil or a spoonful of red curry paste for a kick.

Storage/Reheating

If I have leftovers, I store the broth and wontons separately in the fridge for up to 3 days. That keeps the wontons from getting soggy. To reheat, I warm the broth in a pot and gently reheat the wontons in the simmering soup just until hot. It also freezes well—I freeze uncooked wontons on a tray, then transfer them to a bag for quick future meals.

FAQs

Can I use frozen wontons?

Yes! I keep a bag of frozen wontons in the freezer just for this recipe. No need to thaw—just drop them straight into the simmering broth and cook a minute or two longer.

What’s the best broth to use?

I like using low-sodium chicken broth as a base and seasoning it myself with soy sauce, garlic, and ginger. Vegetable broth works great for a vegetarian version.

Can I make the wontons ahead of time?

Definitely. I assemble them, freeze them in a single layer, then transfer to a zip-top bag. They cook straight from frozen in the soup.

Is wonton soup healthy?

Yes—it’s light, full of lean protein and veggies, and can be low in fat depending on how you make it. It’s one of my favorite “feel good” meals.

Can I make this gluten-free?

You can! I use gluten-free tamari in place of soy sauce and find gluten-free wonton wrappers at some specialty or Asian grocery stores.

Conclusion

This easy wonton soup is one of those recipes that feels like magic in a bowl. It’s cozy, comforting, and full of flavor, without being heavy. Whether I’m making it with store-bought shortcuts or building it from scratch, it always turns out delicious and satisfying. It’s my favorite way to warm up and wind down.

Easy Wonton Soup Recipe That’s Light, Cozy, and Flavor-Packed

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• Author: Mary
• Prep Time: 10–20 minutes (depending on homemade or store-bought wontons)
• Cook Time: 15 minutes
• Total Time: 25–35 minutes
• Yield: 4 servings
• Category: Soup, Main Course, Weeknight Dinner
• Method: Simmering, One-Pot
• Cuisine: Asian-Inspired, Chinese
• Diet: Gluten Free

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Description

This Easy Wonton Soup is cozy, comforting, and full of light, savory flavor. Tender wontons swim in a fragrant broth infused with garlic, ginger, and soy sauce—making it the perfect homemade alternative to takeout. Whether you’re using store-bought wontons or filling your own, this recipe comes together fast and makes the ultimate feel-good bowl for chilly nights or lazy evenings.

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Ingredients

• For the Soup Base:
• 6 cups chicken or vegetable broth
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce (or gluten-free tamari)
• 1 tsp sesame oil
• 2–3 green onions, sliced (plus more for garnish)
• 1 cup baby bok choy or spinach (optional)
• 1 cup mushrooms, sliced (optional)
• For the Wontons (homemade or use 20–24 store-bought):
• 1/2 lb ground chicken
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 green onion, finely chopped
• 1 clove garlic, minced (optional)
• 1 tsp grated ginger (optional)
• 1 egg, beaten (for sealing wontons)
• 24 wonton wrappers

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Instructions

If Making Wontons from Scratch:

1. In a bowl, mix chicken, soy sauce, sesame oil, green onion, garlic, and ginger.

2. Place 1 tsp filling in center of each wonton wrapper. Brush edges with beaten egg, fold into triangles, and pinch corners to seal.

To Make the Soup:

1. In a large pot, bring broth to a simmer. Add garlic, ginger, soy sauce, and sesame oil.

2. Add wontons to the simmering broth. Cook for 4–6 minutes (or until they float and are cooked through).

3. Stir in greens and mushrooms (if using) and let wilt for 1–2 minutes.

4. Ladle soup into bowls. Top with green onions and a drizzle of sesame oil.

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Notes

• Shortcut: Use frozen wontons to save time. No need to thaw—cook directly from frozen.
• Spicy Twist: Add chili oil or red curry paste for heat.
• Make it heartier: Add rice noodles, carrots, or snap peas.
• Vegetarian: Use veggie broth and meatless wontons or tofu.
• Meal prep: Make and freeze uncooked wontons for easy future meals.