You can have this easy chicken wonton soup on the table in no time, and I’m betting it will become a regular in your dinner rotation. I love Asian food, and when it’s this easy, it’s a winner in our house!

The broth in this delicious Chinese soup is made with chicken broth, soy sauce, rice vinegar, sesame oil, ginger, and garlic, and it is warm, savory, and absolutely delicious, without a lot of fuss.

Bowl of chicken broth, vegetables, and wontons with sesame seeds and chili oil in a white bowl on a white counter with bowl of chili oil, bowl of sesame seeds, chopsticks, and sliced scallions scattered.

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I love how the carrots and bok choy add a little freshness to every bowl. A pinch of sugar and white pepper balance the broth perfectly, and the soft, tender wontons make it hearty enough to be a full meal.

Finish it off with green onions, sesame seeds, or a drizzle of chili crisp sauce for a little heat and texture, and you have a soup that is clean, flavorful, and completely satisfying without feeling heavy. So good!

If you can’t get enough of Asian food (like me!), check out this super easy egg fried rice, sticky bourbon chicken, and this big list of easy Asian dinner ideas. I hope they help make your life a little less complicated!

Key Ingredients

Ingredients for chicken wonton soup on a white counter.

Chicken broth: Use your own homemade broth or store-bought. We’ve used store-bought this time.
Soy sauce: Seasons the broth more deeply than salt and gives it a richer flavor. Light soy sauce is fine, too.
Rice vinegar: Lightens up the flavor.
Sesame oil: Adds a toasty roasted undertone. Nothing else can replicate it!
Fresh ginger: A gentle warming spice, it pairs beautifully with sesame oil and soy sauce.
Garlic: Ties the other aromatics together and adds boldness.
Carrot: Adds a subtle sweetness and color to the soup.
Baby bok choy: Slight cabbage-like flavor cuts through the richness of the broth, and adds a nutritious boost.
Sugar: You only need a pinch! This makes the salty and umami flavors pop.
White pepper: More subtle than black pepper, it adds just the right amount of spice.
Chicken wontons: Use store-bought fresh or frozen wontons. These ground chicken-filled wontons aren’t hard to make, but as this is a quick weeknight meal, we went with store-bought.

How to Make Chicken Wonton Soup

Step 1: Pour all 6 cups of chicken broth into a pot.

Step 2: Add soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and sliced carrots to the broth. Bring the mixture to a light simmer for about 5–7 minutes. Taste the soup at this point so you can adjust the seasoning to your liking.

Step 3: Drop your wontons — frozen or fresh — straight into the simmering broth. Frozen wontons need about 4 to 5 minutes, while fresh wontons cook a bit faster, so shave a minute or two off the time. You’ll know they’re done when they bob to the surface and turn slightly translucent.

Chicken broth in a pot with carrots and wontons.

Step 4: Toss in the baby bok choy.

Chicken broth in a pot with carrots, wontons, and baby bok choy.

Step 5: Let it cook for around 2 minutes, just until it softens while still holding its vibrant color and a little bite.

Ladle the wonton chicken soup into bowls, pile on your garnishes, and dig in right away — this one’s best enjoyed piping hot.

Chicken broth , vegetables, and wontons with sesame seeds and chili oil in a white bowl on a white counter with bowl of chili oil, bowl of sesame seeds, and sliced scallions scattered.

Tips & Tricks

Don’t overcook the baby bok choy. It only needs to cook for about 2 minutes. The leaves should still be green.
Adding a small drizzle of sesame oil at the end gives you that full deliciouly nutty scent and flavor.
As much as I love leftovers, this is not a recipe that works well to store for later. The wontons fall apart and it’s just not appetizing. It’s so easy to make, just prepare enough for your meal.

Variations

Feel free to use your favorite wontons in this homemade wonton soup. The broth will be delicious with any variety. Next time, try this recipe with vegetable wontons or the most popular variety, pork and shrimp.

Wontons aren’t difficult to make using dumpling wrappers. You simply fill them with flavorful wonton filling, fold them over, and crimp the edges to make a seal. I have a dumpling press to make them perfect every time. If you don’t crimp them properly, you could end up with your filling coming out and into the soup. The soup will still taste delicious, but it won’t be nearly as pretty!

If you’re not a fan of bok choy, try spinach or napa cabbage. Both work really well in this soup.

For more heat, try Sichuan spicy wontons, also called Chao Shou. They are typically filled with pork and served in a very spicy chili oil sauce. Cantonese-style wontons would be good in this soup, too. The wrappers used for the Cantonese variety are thinner than traditional wonton wrappers.

For something different, try pork bone broth or a miso-based broth. Adding vegetable wontons to miso broth turns this into a vegetarian meal.