Chicken and Mushroom Wonton Noodle Soup
A warm, comforting dish blending tender chicken, savory mushrooms, and soft wontons.
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.
Notes
For a richer taste, stir in a splash of sesame oil before serving. Use pre-cooked shredded chicken to speed cooking. Cook noodles separately to avoid soggy texture.