Reviewed: Jul. 21, 2011

Thank you for the tip to add the tops of the green onions as well. I never know if I'm supposed to or not for any given recipe that calls for them.

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3 users found this review helpful

Reviewer:

Dina

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

Living In: Dewey, Arizona, USA

Reviewed: Jul. 12, 2011

Very good. Threw in some garlic, ginger and lemon grass to the broth. And a single person udon soup mix/noodles I had in the closet. Everyone loved it and it took just a few minutes to whip up!

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5 users found this review helpful

Reviewer:

SisterSarah

Cooking Level: Intermediate

Living In: Katy, Texas, USA

Reviewed: Feb. 16, 2011

Easy and pretty tasty. I used frozen pot stickers because that's what my grocery store had. I had to cook it longer because they're bigger than wontons. Everything else I kept the same. Next time I'll add some ginger or garlic because I though it needed more seasoning.

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7 users found this review helpful

Reviewer:

ROLLERSGIRLY

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Dallas, Georgia, USA

Reviewed: Jan. 18, 2011

This recipe was great, even with some of the modifications I had to make b/c of lack of ingredients. I only had chicken broth so I used 4 cups chicken broth and 1 cup water. I didn't have water chestnuts or spinach, so I added 1 grated carrot and added about a cup of thawed frozen peas into the pot at the same time as the frozen wontons. I also like my food spicy so I made my own spice combo instead of using five-spice powder: 1 1/2 tsp ground black pepper, 1 tsp cayenne pepper, 1/2 tsp soy sauce (instead of salt). Quick, easy, and delicious.

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2 users found this review helpful

Reviewer:

joyce

Reviewed: Nov. 22, 2010

The entire family loves this soup. I inadvertantly used a bag of frozen pot stickers and I added the sauce into the broth and it was still delicious.

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6 users found this review helpful

Reviewer:

paulisgirl

Reviewed: Feb. 16, 2010

This was so good but because I'm not a fan of the Chinese Five Spice Powder I left that out. Instead of salt I sprinkled in some lite soy sauce. Delish and thank you!

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16 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jan. 31, 2010

My kids didn't like the spinach in the spoup. I think had I chopped it and maybe only put in half it wouldn't have been such a big deal. :( I will try again

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3 users found this review helpful

Reviewer:

motherofthree

Cooking Level: Expert

Living In: Huntington Beach, California, USA

Reviewed: Jan. 27, 2010

This soup has great flavor! I loved it. I followed the recipe plus I added a couple of chicken breasts diced & browned. My whole family really liked this, we especially liked the crunch of the water chestnuts. I will be making this regularly!

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8 users found this review helpful

Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Apr. 4, 2009

I am pleased to be the first review of this tasty, satisfying Asian soup. I made my own chicken stock, using a leftover grilled chicken thigh and Better Than Boullion base, lending a slight smokey flavor to the soup broth. I also added one grated carrot for added flavor and color, along with the frozen wontons. Trader Joe's frozen wontons are our favorite and cooked two minutes is perfect. I upped the Chinese five-spice to 1 tsp and 1/8 tsp cayenne pepper, personal preference only. Thank you, DeviousMuse, for a winning recipe!

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24 users found this review helpful