Easy dump & start recipe for a light and delicious Chicken Wonton Soup. Frozen wontons get cooked in a flavor-packed clear broth with aromatics and tender vegetables.
Enjoy this Asian-restaurant favorite in under 30 minutes with this simple, weeknight-friendly recipe using an Instant Pot or stove.
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What is Chicken Wonton Soup?
Chicken Wonton Soup is a flavorful, clear soup with tender vegetables and soft bite-sized dumplings called Wontons. These wontons are stuffed with minced chicken and vegetables, then cooked in broth that's infused with ginger, garlic, and seasoning.
Since my family loves this soup, I figured out an easier way to get the same restaurant-quality taste at home, using store-bought frozen wontons. I love using chicken cilantro mini wontons from Trader Joe's, but this soup works equally well with other brands of dumplings too.
This wonton soup practically makes itself! In this hands-off recipe, I infuse the seasonings in the broth by pressure cooking it in the Instant Pot, then cook the wontons in that. And just like that dinner is served in under 30 minutes.
Check out more Instant Pot Soup Recipes
Ingredients- Notes & Substitutions
This hearty and healthy soup comes together with a handful of pantry and refrigerator staples. Here's what we need:
Wontons: I use Chicken Cilantro Mini Wontons from Trader Joe's here, but this soup works equally well with any brand of frozen wontons or potstickers. Simply follow the package directions and adjust the cook time.
Veggies: In this recipe, I use traditional vegetables found in wonton soup at a restaurant, like bok choy, celery and carrots. Feel free to substitute veggies of your choice. Mushrooms, zucchini and baby corn, are some that work well.
Broth: Chicken or vegetable broth give this soup a jump start on flavors. But if you're out of stock or broth, use the same quantity of water and add 1 tablespoon soy sauce + 1 teaspoon vinegar + ¼ teaspoon white or black pepper.
Ginger & Garlic: Minced garlic and ginger really enhance the flavor of the broth. You can use fresh or frozen (no need to thaw). I wouldn't recommend substituting these with the dried powders in this recipe. The flavors just don't translate that well.
Seasoning: Soy sauce and rice vinegar are key contributors of flavor in this soup. The addition of chili garlic sauce like Sambal Oelek is optional, but gives it a slight kick, adding another layer of flavor.
Sriracha would be a great substitute, although start with half the suggested quantity. And finally, a tiny bit of toasted sesame oil adds a subtle nutty and smoky finishing flavor to this soup.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Chicken Wonton Soup
Here are the step-by-step instructions to make this satisfying chicken wonton soup with frozen wontons, in the Instant Pot:
- Prep the Veggies: Separate the green leaves from the white stems of bok choy. Roughly chop the leaves and reserve them for later. Chop the carrots and boy choy stems into bite-size pieces.
- Pressure Cook: Add all ingredients except wontons and boy choy leaves to the pot. Close the lid and pressure cook for 1 minute at high pressure. (pic 1-4)
- Release Pressure: Manually release the pressure in bursts. This prevents the soup from spraying out while releasing pressure. Open the lid after the pin drops.
- Finish & Serve: Turn on SAUTE and add the frozen wontons. Cook for 2-4 minutes till they float on the top. Cancel SAUTE and add the reserved bok choy greens. Stir and let them soften in the soup for a few minutes. Serve warm! (pic 5 & 6)
Pressure Release Tip for Soups: For soups, always release pressure intermittently. Do that by moving the pressure valve (or pressing it down) partially. This ensures a controlled slow release of pressure and reduces the chances of any liquid shooting out. If you are multiplying this recipe, wait 5 minutes before releasing pressure.
Stovetop Recipe
- Heat a large stockpot on medium-high heat. Add all ingredients except wontons and greens. Bring everything to a boil, reduce heat to medium and simmer for about 6-8 mins. Open lid.
- Add wontons and cook till they float on top, takes about 2-4 minutes. Turn off the heat. Add greens and stir well. Let them soften in the soup for a few minutes. Serve warm!
Variation: Vegetarian Wonton Soup
It is extremely easy to make this soup vegetarian by switching just two ingredients. Switch the chicken broth with vegetable broth and buy your favorite flavor of vegetable dumplings.
I personally like the Thai Vegetable Gyoza dumplings from Trader Joe's, and combine that with their low-sodium vegetable broth.
Recipe Tips & Notes
- Customize this soup by using your favorite brand of wontons filled with chicken, shrimp or pork.
- Adjust the spice level: Reduce the chili garlic paste to a teaspoon for a mild spice level. Feel free to skip it altogether.
- Make it vegetarian by switching the chicken broth with vegetable broth. Use vegetable dumplings or wontons.
- When manually releasing pressure, move the pressure valve 'partially' from Sealing to Venting mode, or press down the valve intermittently, in 'bursts'. This prevents the soup from spraying out while releasing pressure.
- If you are multiplying this recipe, wait 5 minutes before releasing pressure to avoid the soup from shooting through the pressure valve. Open lid after the pin drops.
Frequently Asked Questions
Wontons are bite-size Chinese-style dumplings made by filling flour and egg-based dough wrappers with seasoned minced meat and vegetables.
Traditionally, pork is used. But nowadays, there are many variations including minced chicken, shrimp, and even vegetarian dumplings made with mushrooms and other vegetables.
Traditionally, wonton broth is made with a combination of a few of these ingredients- shiitake mushrooms, green onions, ginger, garlic, soy sauce, and sesame oil.
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📖 Recipe
Easy Chicken Wonton Soup
Ingredients
- 4 cups Chicken stock/broth or vegetable stock (32 oz carton)
- 1 cup water
- 2 teaspoons ginger paste ½-inch ginger or ½ teaspoon dried ginger
- 2 teaspoons garlic paste 2 cloves, or ½ teaspoon garlic powder
- 1 tablespoon rice vinegar
- 2-3 tablespoons low sodium soy sauce adjust based on stock
- 1 tablespoon sambal oelek or any chili garlic sauce (see notes for adjustment)
- 1 teaspoon honey or agave syrup
- ½ teaspoon sesame oil
- 2 cups sliced carrots 2-3 medium carrots or baby carrots
- ½ cup celery sliced thinly (optional)
- 2-3 heads of Bok Choy stems and greens (leaves) chopped and separated
For Finishing
- 12 ounce frozen wontons pack (no need to thaw)
- 1 cup Bok Choy leaves Reserved from earlier
Instructions
Prep
- Rinse and dry bok choy. Separate the green leaves from the white stem. Roughly chop the leaves and reserve them for later. Chop the carrots and boy choy stems into bite-size pieces.
Instant Pot Recipe
- Add chicken stock, water, ginger, garlic, seasoning, soy sauce, sambal, carrots, celery, bok choy stems, sesame oil, and honey into the instant pot. Give it a stir.
- Close the lid and set the vent to sealing position. Pressure cook for 1 minute at high pressure. When the cooking time is done, manually release the pressure in bursts (slow release). Open the lid once the pin drops.
- Turn on SAUTE and add the frozen wontons. Cook for 2-4 minutes until they float on top. Cancel SAUTE and add the reserved boy choy greens. Stir and let them soften in the soup for a few minutes. Enjoy warm!
Stovetop Recipe
- Heat a large stockpot on medium-high heat. Add all ingredients except wontons and greens. Bring everything to a boil, reduce heat to medium, cover and cook for about 6-8 mins.
- Open the lid. Add wontons and cook till they float on top, takes about 2-4 minutes. Turn off the heat. Add greens and stir well. Let them soften in the soup for a few minutes. Serve warm!
Video
Notes
- Customize this soup by using your favorite brand of wontons filled with chicken, shrimp or pork.
- Adjust the spice level: Reduce the chili garlic paste to a teaspoon for a mild spice level. Feel free to skip it altogether.
- Make it vegetarian by switching the chicken broth with vegetable broth. Use vegetable dumplings or wontons.
- When manually releasing pressure, move the pressure valve 'partially' from Sealing to Venting mode, or press down the valve intermittently in 'bursts'. This prevents the soup from spraying through the pressure valve while releasing pressure.
- If multiplying this recipe, wait 5 minutes before releasing the pressure to avoid the soup from spraying through the pressure valve.
Nutrition
This recipe has been updated with process shots, recipe tips and latest photos.
Markita says
I made this for lunch today. I didn’t have bok choy so I substituted half a bag of shredded cole slaw mix. I didn’t have rice vinegar either. I also added a half a tablespoon on Better than bullion chicken seasoning. My family loved it! My 5 year old said it made her feel like she was cuddled up to a warm fire. Keeping this in the rotation!
Aneesha says
That's awesome! Glad your family enjoyed it.
Neiha says
I made this today. Reduced sambal to 1 tsp for my little ones, otherwise followed as written. Such an easy dump and go and the flavor was spot on!
Aneesha says
HI Neiha, thank you! I'm so glad you enjoyed it. It's on rotation in my home 🙂
Stacey George says
Add chicken stock and everything EXCEPT wontons and bok choy 'greens (leaves)'. Close lid. Pressure cook for 0 minutes at high pressure. Manually release the pressure by following your cooker directions.
It says pressure cook for 0 minutes.. I don't think this is correct. How long should it be
Aneesha says
Hi Stacey, the time mentioned is correct- it is '0' minutes. It cooks in the time it takes the cooker to reach full pressure. This keeps the veggies slightly el dente which is perfect for this soup. You can adjust the time by using the +/- button. Hope this helps. Enjoy the soup!