Chicken Wonton Soup
Try this Chicken Wonton Soup recipe, or contribute your own.
- Preparing Time: 5 minutes
- Total Time: 10 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegan
pescatarian
- 2 teaspoons canola oil
- 2 packages shiitake mushrooms 40z. each
- 6 1/2 cups fat free, less-sodium chicken broth
- 1/2 bag chicken cilantro mini wontons more if desired
- 2 tablespoons less-sodium soy sauce
- 1/2 teaspoon toasted sesame oil or hot hot chili oil or to taste, optional
- 2 cups coarsely chopped napa cabbage
- 3 green onions washed, thinly sliced
- Carbohydrate 0.82575 g
- Cholesterol 0 mg
- Fat 2.35470832859937 g
- Fiber 0.292499989271164 g
- Protein 0.205875 g
- Saturated Fat 0.175449999651344 g
- Serving Size 1 1 Serving (14g)
- Sodium 1.8 mg
- Sugar 0.533250010728836 g
- Trans Fat 0.0348091666090543 g
- Calories 24 calories
Remove and discard the stems of the shiitakes. Wipe the shiitakes clean with a damp paper towel. Cut the shiitake caps into thin slices. In a medium saucepot, heat the canola oil. Add the shiitakes and saute until soft. Pour in the broth and bring to a boil.. Add the wontons and cook about 3 minutes. Reduce the heat and stir in the soy sauce and sesame oil, if using; Napa cabbage and green onions. Simmer 2 minutes. Remove from heat and ladle into bowls. Serves 4 generously.
