Chicken Wonton Soup

Made with thin homemade egg dough and lean minced chicken, this soup provides high-quality protein and authentic Asian flavor within a balanced calorie budget.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 120 g (1 cup) all-purpose flour · 420 kcal in the whole recipe
• 1 egg · 72 kcal in the whole recipe
• 450 g (1 lb) ground chicken · 644 kcal in the whole recipe
• 10 g (1 tbsp) fresh ginger, grated · 8 kcal in the whole recipe
• 30 g (1/3 cup) green onion, finely chopped · 10 kcal in the whole recipe
• 8 g (2 cloves) garlic, minced · 12 kcal in the whole recipe
• 2 tbsp (32 g) low-sodium soy sauce · 18 kcal in the whole recipe
• 1 tbsp (13 g) sesame oil · 115 kcal in the whole recipe
• 1 tbsp (15 g) vinegar (rice vinegar or white vinegar) · 3 kcal in the whole recipe
• 1000 g (4 cups) chicken broth · 60 kcal in the whole recipe
• 200 g (7 oz) bok choy, halved or quartered · 40 kcal in the whole recipe

Method

1. Knead the flour, egg, and a little water into a firm, smooth dough, then let it rest for 20 minutes.

   

2. Mix the ground chicken, ginger, green onion, garlic, 1 tbsp soy sauce, sesame oil, and vinegar in a bowl for the filling.

   

3. Roll the dough out thin, cut into small squares, place filling in the center, and fold into wonton shapes by moistening the edges with water.

   

4. Bring the chicken broth and remaining 1 tbsp soy sauce to a boil in a pot, add the wontons, and cook over medium heat for 4-5 minutes.

   

5. Add the bok choy to the pot and cook for 2 more minutes until tender, then serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.