Wonton soup is easy. The broth is a basic chicken broth flavored with garlic and ginger. For less money than take-out, you can make a giant pot of soup.
I keep cans of chicken stock on-hand always for basic soups, or flavoring any dish where water is called for. I also keep freeze dried grated ginger, as well as pre-minced garlic (although knobs of ginger and garlic are cheap and last a long time)
Like fried rice, you can use vegetables and proteins that you have in your fridge. I get pre-wrapped pork and chicken wontons from the Asian grocery store for a few dollars. If you wanted to go a healthier route, you could essentially make this a non-wonton chicken soup.
Adapted from this recipe.
sesame oil
minced ginger
minced garlic
chicken stock
hard vegetables: carrots, green beans, brocolli, etc.
sliced chicken breast/thigh
shrimp
soft vegetables: leafy greens like bok choy, gai lan, spinach, etc.
wontons: I purchase my wontons pre-made & frozen from the Asian grocery store. You an click the link above if you want to make your own.
optional: onions, soy sauce, mushrooms, parsley
saute garlic & ginger in sesame oil. If you prefer, saute the chicken tenders.
add chicken stock (optional, soy sauce, mushrooms) and let come to a boil.
optional: if you don’t like little bits of garlic and ginger and want a smooth broth, you can strain/filter these out.
add in hard vegetables like carrots and let soften.
add in proteins (chicken, shrimp) until cooked.
add in soft vegetables and turn down heat.
serve (optional: garnish with green onions)