Chicken and Mushroom Wonton Noodle Soup is a warm, simple dish that blends tender chicken, savory mushrooms, and soft wontons for a quick, comforting meal.
- introduction — Chicken and Mushroom Wonton Noodle Soup
- why make this recipe — Chicken and Mushroom Wonton Noodle Soup
- how to make Chicken and Mushroom Wonton Noodle Soup
- Ingredients — Chicken and Mushroom Wonton Noodle Soup
- Directions — Chicken and Mushroom Wonton Noodle Soup
- how to serve Chicken and Mushroom Wonton Noodle Soup
- how to store Chicken and Mushroom Wonton Noodle Soup
- tips to make Chicken and Mushroom Wonton Noodle Soup
- variation — Chicken and Mushroom Wonton Noodle Soup
- FAQs — Chicken and Mushroom Wonton Noodle Soup
introduction — Chicken and Mushroom Wonton Noodle Soup
This Chicken and Mushroom Wonton Noodle Soup is easy to make and perfect for busy nights or when you need comfort food.
It mixes clear chicken broth, sliced mushrooms, shredded chicken, noodles, and wontons in one pot.
If you like mushroom soups, you may also enjoy this creamy option: Creamy Wild Rice and Mushroom Soup.
why make this recipe — Chicken and Mushroom Wonton Noodle Soup
Make this Chicken and Mushroom Wonton Noodle Soup because it is fast, filling, and mild in flavor.
It uses simple pantry items and gives you protein, vegetables, and carbs in one bowl.
For another hearty chicken soup idea, see this curried variation: Curried Chicken, Lentil, and Rice Soup with Spinach.
how to make Chicken and Mushroom Wonton Noodle Soup
Follow a few clear steps and you will have a hot bowl ready in about 20–30 minutes.
Start by building the flavor with garlic and ginger, then add mushrooms, broth, chicken, wontons, and noodles.
You can also try a different chicken soup style for inspiration: Comfort in a Bowl: Chicken Pearl Couscous Soup.
Ingredients — Chicken and Mushroom Wonton Noodle Soup
- Wontons (store-bought or homemade)
- Chicken breast or thighs, shredded
- Mushrooms, sliced
- Chicken broth
- Noodles (egg noodles or any Asian noodles)
- Garlic, minced
- Ginger, minced
- Green onions, chopped
- Soy sauce
- Salt and pepper to taste
- Vegetable oil
Directions — Chicken and Mushroom Wonton Noodle Soup
- In a large pot, heat vegetable oil over medium heat. Add minced garlic and ginger, sauté until fragrant.
- Add sliced mushrooms and cook until softened.
- Pour in chicken broth and bring to a simmer.
- Stir in shredded chicken and cook until heated through.
- In a separate pot, cook noodles according to package instructions. Drain and set aside.
- Add wontons to the soup and cook until they float to the surface.
- Season the soup with soy sauce, salt, and pepper to taste.
- Serve the soup in bowls, adding noodles and garnishing with chopped green onions.
how to serve Chicken and Mushroom Wonton Noodle Soup
Serve hot in deep bowls so the broth stays warm.
Add noodles first, then ladle the soup with wontons and chicken on top. Garnish with green onions.
Pair the soup with a grilled cheese or crusty bread for a fuller meal. For a tasty pairing idea, check this grilled cheese recipe: French Onion Soup Grilled Cheese Sandwich.
how to store Chicken and Mushroom Wonton Noodle Soup
Cool the soup to room temperature before storing.
Keep broth and solids in an airtight container in the fridge for 3–4 days.
For longer storage, freeze without the noodles or wontons. Thaw overnight in the fridge and reheat gently.
tips to make Chicken and Mushroom Wonton Noodle Soup
- Use pre-cooked shredded chicken to speed cooking.
- Add wontons last so they do not overcook.
- Cook noodles separately to avoid soggy texture.
- Taste and adjust soy sauce, salt, and pepper at the end.
- For a richer taste, stir in a splash of sesame oil before serving.
variation — Chicken and Mushroom Wonton Noodle Soup
- Use shrimp or tofu instead of chicken for a different protein.
- Swap mushrooms for bok choy or spinach for more greens.
- Try spicy chili oil or sliced chilies for heat.
- Make vegetarian: use vegetable broth and tofu wontons.
FAQs — Chicken and Mushroom Wonton Noodle Soup
Q: Can I use frozen wontons?
A: Yes. Add frozen wontons directly to the simmering broth and cook until they float and are cooked through.
Q: Can I make this ahead for meal prep?
A: Yes. Store soup base without noodles for up to 4 days. Add fresh noodles when serving to keep texture.
Q: Where can I buy wonton wrappers or supplies?
A: You can find wonton wrappers online. Buy it here.
Q: Can I use store-bought rotisserie chicken?
A: Yes. Shred rotisserie chicken and add it in step 4 to save time.
Q: How do I keep wontons from falling apart?
A: Use gentle simmering, not a rolling boil, and add wontons later in cooking. Keep them separate until ready to serve.
Chicken and Mushroom Wonton Noodle Soup
Ingredients
Main ingredients
- 8 oz Wontons (store-bought or homemade)
- 1 lb Chicken breast or thighs, shredded
- 8 oz Mushrooms, sliced
- 4 cups Chicken broth
- 8 oz Noodles (egg noodles or any Asian noodles)
- 2 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 2 stalks Green onions, chopped For garnish
- 2 tbsp Soy sauce
- to taste Salt and pepper
- 2 tbsp Vegetable oil
Instructions
Preparation
- In a large pot, heat vegetable oil over medium heat. Add minced garlic and ginger, sauté until fragrant.
- Add sliced mushrooms and cook until softened.
- Pour in chicken broth and bring to a simmer.
- Stir in shredded chicken and cook until heated through.
- In a separate pot, cook noodles according to package instructions. Drain and set aside.
- Add wontons to the soup and cook until they float to the surface.
- Season the soup with soy sauce, salt, and pepper to taste.
- Serve the soup in bowls, adding noodles and garnishing with chopped green onions.
