Weeknight Wonton Soup recipe

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Ingredients

4 cups chicken broth
1 cup beef broth
1 (4 ounce) can water chestnuts, drained and chopped
3 green onions, chopped (tops included)
1 package frozen wontons
1 (5 ounce) bag fresh baby spinach leaves
½ teaspoon Chinese five-spice powder
salt to taste
1 pinch cayenne pepper

Nutrition Info

285.9 calories
carbohydrate: 37.2 g
cholesterol: 84.9 mg
fat: 6.7 g
fiber: 2.3 g
protein: 19 g
saturatedFat: 2.2 g
servingSize: -
sodium: 1001.8 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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