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Weeknight Wonton Soup

Weeknight Wonton Soup


"This is a very quick, semi-homemade wonton soup that can go from cutting board to table in less than 10 minutes! Serve with Chinese-style noodles for a complete meal."
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20 m servings 286 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Pour the chicken and beef broths into a large saucepan and bring to a boil over high heat. Add the water chestnuts, green onions, and frozen wontons and cook until the wontons are cooked through and floating, 2 to 3 minutes.
  2. Remove from the heat and stir in the fresh spinach. Cover the soup and let the spinach steam and soften in the hot soup for 2 minutes.
  3. Season with Chinese five spice, salt, and cayenne pepper.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 24
  1. 34 Ratings

Most helpful positive review

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 smok...

Most helpful critical review

I could not find frozen wontons, and searched 2 grocery stores. I used P.F.Chang's frozen dumplings instead. The soup was alright, but tasted nothing like wonton soup at Chinese restaurants. It ...

Most helpful
Most positive
Least positive

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 smok...

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!

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 ...

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.

Very good! I added a little Hosin sauce, chili paste and ground ginger....used with package of Trader Joes chicken cilantro wontons... So easy!

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 tim...

I rarely write reviews for recipes but this soup is just too good! I added some bits of chicken and had to leave out the spinach as I didn't have any, but the soup was still good without it. T...

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!

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 ...

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