It's time for another take-out fake-out!

I'm pretty obsessed with wonton soup. There's this place just a few blocks away from my house that has a killer one, and thankfully it's a chicken wonton soup. Oddly enough, I've found that it's sort of hard to find a chicken wonton soup as most wontons out there are stuffed with some sort of seafood or another, which just isn't my... cup of soup. Hah!

The thing is, over the past few years I've become increasingly skeptical of take-out and fast food. I tend to have a hard time eating things of which I'm not sure 100% what's it in or who's prepared it. This fear was ever more prevalent after our recent 6+ hour power outage which got me thinking... Do those places of through their refrigeration units like I do to toss out perishables in that situation? I sort of doubt it.

Either way, I wanted some chicken wonton soup this week and I'm not about to brave the take-out ventures for a good while yet. So what's a girl to do?

When in doubt, make it yourself!

Let me just say, I've had my fair share of wonton soups in my life. But this is ten times better than anything you'll get at the store, take-out join, or even at a fine asian style restaurant. Seriously. This is good stuff. Now, I've left the veggies and wontons are big enough to pick up with chop-sticks because that's just how I egg-roll.

Hah! Seriously. I have to stop with the word play.

I've made plenty of wontons and pot stickers through the years, and while they are mindlessly easy to do, they are also rather time consuming. If you're planning to make this soup, I would suggest doubling the wontons and freezing half of them for later to make the next soup that much more quick the next time around.

I ended up with a bum batch of wonton wrappers that I struggled to get apart from one another, so it took me twice as long this time it seemed.

This soup is perfectly delicious. And please, don't be scared about the raw wontons going into the soup to cook. I know that it will probably sound scary to you at first, but it all works out in the end. The wrappers are thin enough and the soup is hot enough that it cooks those wontons up in almost no time at all.

If you're still in fear, just remove one of the wontons once you think they are done, cut it in half or test the temperature to verify they are cooked through.

Skinny Wonton Chicken Soup
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: About 1 1/2 C. Soup + 3 Wontons • Calories: 199.9 • Fat: 7.5 g • Carb: 18.2 g • Fiber: 1.1 g • Protein: 12.4 g • Sugar: 1 g • Sodium: 734.6 mg

Ingredients:
Wontons:
1/2 Lb. Extra Lean Ground Chicken
1 1/2 Oz. Sliced Mushrooms (I used Bella.)
1 Green Onions, Sliced
1 Garlic Cloves, Minced
1 Tbsp. Reduced Sodium Soy Sauce
1/2 Tbsp. Sesame Oil
1/2 Tbsp. Fresh Ginger, Grated
1/2 Tsp. Rice Wine Vinegar
1/8 Tsp. White Pepper
18 Wonton Wrappers

Soup:
1 Tbsp. Sesame Oil
2 Garlic Cloves, Minced
1 Tbsp. Fresh Ginger, Grated
4 Oz. Sliced Mushrooms (I used Bella.)
2 C. Water
4 C. Reduced Sodium Chicken Broth
1 Tbsp. Miso Base/Paste
3 Green Onions, Sliced
2 Baby Bok Choy, Ends Removed

Directions:

Combine all of the ingredients for the wontons (except for the wrappers) into a medium bowl until well blended.

Lay out your wonton wrappers and place about 1 tbsp. of the meat mixture in the center.

Dip your fingertips into water and lightly line the edges of the wrapper.

Carefully fold the wrapper over and seal the edges off by pressing tightly together and forming the meat mixture into a half moon shape.

Continue on with each wrapper and set aside in a single layer on parchment paper until all are complete.

Heat the sesame oil, garlic and ginger over a medium heat for about 1-2 minutes or until fragrant.

Add in the mushrooms, water, and chicken broth; increase the heat to medium-high and bring the soup to a boil.

Once boiling, add in the miso, green onions, and bok choy; reduce the heat to low and simmer for about 10 minutes.

Increase the heat to a low boil and add in the wontons in.

Allow the wontons to cook in the soup for 2-3 minutes or until cooked through.

Divide evenly among bowls and serve right away with a garnish of sesame seeds if desired.

Enjoy!