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All public Recipes -> Soup -> Wonton Soup

Wonton Soup

By: Grace B.

Description:
Time:	20 min (10 min to prepare, 10 min to cook)
Meal type:	Soup
Ethnicity:
Number of Servings:	10
Ingredients:
0.25 cups finely chopped cooked chicken 0.25 cups finely chopped celery 2 tablespoon finely chopped green onion (scallion) 0.5 each SunkistÂ® lemons -grated peel 12 each oz. wonton skins (3 1/2 -inch squares) 3 each cans (10 3/4 ounces each) condensed chicken broth 5 cups water 2 each unpeeled medium zucchini, thinly sliced 0.25 each lbs. mushrooms, sliced 0.5 cups shredded carrots 0.5 each SunkistÂ® lemons , cut into cartwheel slices (see recipe) 1 tablespoon soy sauce (optional) Or substitute 9 cups homemade chicken stock for the broth and water
Directions:
To make the filling, in a small bowl, combine the chicken, celery, green onion, and lemon peel; mix well. To make each wonton, lightly dampen the edges of the wonton skin with water. Place 1 teaspoon of filling in the center of wonton; fold in half to top edge (to form a rectangle). Fold again (toward top) to within 1/8 inch of top edge. Press sides to seal in filling; dampen ends with water. Laying rectangle on flat surface, form a horseshoe shape (top edge stretches as dampened ends form bottom of horseshoe). Overlap ends (one on top of the other). Press to seal. To make the soup, in a large saucepot, combine the chicken broth and water; bring to a boil. Add the wontons; boil gently for 6 minutes, stirring occasionally. Reduce heat and add zucchini, mushrooms, and carrots. Simmer for 2 to 3 minutes; add lemon cartwheel slices and cook 2 minutes more, until vegetables and wontons are tender. Add the soy sauce. SHRIMP VARIATION: Substitute 1 cup (1/3 pound) tiny cooked shrimp, finely chopped, for the chicken.
Notes:

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