If you’re looking for easy weeknight dinner solutions that are kid friendly and guaranteed to come together quickly then this Wonton Soup recipe is for you! Wonton Soup is one of my kids' favourites and this is one of those recipes I know comes together fast and without any fuss, especially on those days when I’m alternating between making dinner, signing school forms, and checking those urgent work emails that always seem to come in right around 5:30 pm.
If you don’t think your kids will eat all the veggies in this soup, have no fear! My eldest daughter will eat an entire bowl of soup as is (minus the mushrooms), my son wants mostly wontons and a bit of broth, and my youngest daughter wants lots of broth, a few cut up wontons and bean sprouts. Because the pieces stay fairly large it’s easy to pick out what each child won’t eat.
Simply add broth, water, bok choy and mushrooms to pot.
Add wontons and carrots and simmer some more.
Add bean sprouts, cilantro and green onions.
Serve and enjoy!
1 box chicken broth (900mL)
2 cups water (just the plain tap kind)
2-3 baby bok choy (ends cut off and sliced in quarters)
1 cup sliced mushrooms
1 package frozen wontons (approx. 500g) (Note: Available in your grocery store’s frozen food section. Choose any kind you like- my family prefers pork. Also, if I can’t find wontons, I use frozen pork and veggie dumplings which I used in the pictures above).
1 cup matchstick carrots (These are the super skinny almost-shredded carrots you buy in bags at the grocery store to save time)
1 cup bean sprouts
1 green onion, sliced
1/3 cup cilantro, sliced
In large pot add chicken broth, water, mushrooms, bok choy and bring to a boil. Reduce to low heat, cover and simmer for 10 minutes.
Increase heat to medium then add wontons and carrots and cook for an additional 4-5 minutes.
Turn off heat, add bean sprouts, green onion and cilantro.
Serve with a side salad and enjoy!
Adapted from a recipe I ripped out of my October 2005 copy of Canadian Living back in the pre-Pinterest days.