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Spicy Wonton Chicken Soup
Me and my lil immune system fared well all winter long and I thought I was gonna skate by without getting sick, but alas, I caught a not so beautiful cold. The only thing I wanted was chicken soup and definitely not out of a can. But I also had no energy to really REALLY make myself soup so I cheated... and I WON! This recipe is insanely good, fast and easy because I use a rotisserie chicken and wonton wrappers as my noodles. It’s so soothing and I truly believe in the magic of chicken soup when the bug comes creepin’. However, now that I’m all better, I want this soup again and again! #MakeItBeautiful -@dishbeautiful

Recipe

Prep time 10mins
Cook time 25mins
Yield: Serves or Makes 6-8
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ingredients

  • 1 whole shredded rotisserie chicken
  • 2 quarts chicken stock
  • 1 inch ginger, , peeled and grated
  • 1 shallot, sliced into ringd
  • 2 cloves minced garlic
  • 1/2 serrano chilis, sliced into rings
  • 1 lime, juiced
  • 1 tablespoon rice wine vinegar
  • 1/2 stack wonton wrappers, cut into ribbons
  • 1 tbs grapeseed oil

Garnish

ingredients

  • chopped peanuts
  • Lime, cut into wedges
  • Serrano Chili, for garnish
  • Scallions, for garnish

Method

  • Step 1

    Remove the skin from the chicken and debone, set aside.

  • Step 2

    In a pot over medium-high heat, sauté shallots in a tablespoon of oil for about 5 minutes, then add garlic and ginger and sauté until softened.

  • Step 3

    Add chicken stock to the pot and bring to a boil over high heat. Meanwhile, grab a stack of wonton wrappers and slice into quarters, about 1/2 inch wide ribbons.

  • Step 4

    Once you reach a boil, add your noodles one at a time to avoid sticking together and stir continuously. When the noodles are done, about 3-4 minutes, reduce heat to a simmer and add serrano, lime juice, vinegar and chicken.

  • Step 5

    Let soup simmer for 10 minutes. Ladle soup into bowls, finish with sliced scallions, crushed peanuts, a lime wedge and additional slices of serrano.

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