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Ingredients

8 cups Water
20 Wontons, filled with chicken mixture
1 cup Carrots, sliced
2 Celery ribs, sliced
1 Small onion, chopped
2-3 Mushrooms, sliced
1 clove Garlic, minced
2 tbsp Water chestnuts, sliced
1 tbsp Green onions, chopped
8 cups Chicken broth
Dash of sesame oil
2 tbsps Vegetable oil
Salt and pepper
1 pkg. Wonton skins
Chicken Filling:
1 cup Chicken, ground
1 Egg
1 tbsp Water chestnuts, finely chopped
1 tbsp Carrots, finely chopped
1 tbsp Green onions, finely chopped
1 tbsp Soy sauce
1 tsp Dried parsley
2 cloves Garlic, minced
1 tbsp Minced fresh ginger
Dash of sesame oil
1 tbsp Cornstarch
Salt and pepper

Preparation

Prepare chicken-filled wontons. Place a rounded teaspoon of mixture in the center of 1 wonton wrapper. Brush edges with egg or water. Fold corners together to form a pouch. Press to secure. Place on a plate. In a sauce pot, boil around 4 cups of water. Gently drop wonton and allow to cook until wontons are cooked through, around 4 to 5 minutes. (They will float to the top when done; sometimes they will need to be loosened from the bottom of the pan gently with a spoon.) Remove and drain wontons on paper towels. Set aside.

**Note: I wrapped 4 or 5, had my water boiling, and let them cook while I wrapped the next 5. Worked great!

Heat oil in pot. Saute onions, garlic, celery and carrots until vegetables are tender, yet crisp. Pour in broth. Bring to a gentle boil. Add wontons. Continue to cook for around 1 to 2 minutes.

Season with sesame oil, salt and pepper to taste. Garnish with green onions. Serve hot.

Cook's Notes

There are about 40 wonton skins in a package, so you will have leftovers that you can freeze and use next time you want soup. I boiled them, drained them, then froze them. Ready to go!!

Nutrition Information