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This spin on classic wonton soup uses strips of wontons, shredded cooked chicken, and Bok Choy. Rather than making wontons stuffed with a minced chicken mixture, shred a lg poached chicken breast and cut wonton wrappers into strips.

deconstructed wonton soupWhat you need:

  • Sesame oil
  • 2 carrots, julienned
  • 1 celery stalks, chopped
  • 1/4 c + 2 tbs thinly sliced green onions, divided
  • 4-5 c chicken broth
  • 2 tsp soy sauce or Briggs Amino Acid
  • 1/2 tsp ginger
  • 1-2 bunches baby Bok Choy, trimmed and cut into 1/2″ slices
  • 1 lg cooked chicken breast, shredded
  • 24 wonton wrappers, sliced into 1/4″ strips
  • 2 tbs chiffonade fresh basil
  • 2 tbs chopped fresh cilantro
  • Freshly ground sea salt and black pepper

What you do:

  • In lg saucpan, lightly coat bottom with sesame oil.
  • Sauté carrots, celery and 1/4 c green onions until tender.
  • Add broth, soy sauce and ginger.
  • Bring to a boil.
  • Add Bok Choy; I added two, and therefore added closer to 5 c of broth.
  • Reduce heat and continue cooking for 15-20 min.
  • Add chicken, wonton strips, basil and cilantro.
  • Season with salt and pepper.
  • Cook and stir for 4-5 minutes or until wonton strips are tender.
  • Transfer to individual serving bowls.
  • Sprinkle with green onions.