Shrimp and Chicken Wonton Soup

My husband has been feeling under the weather these past two days. Flu season again! Chicken afritada was our dinner menu last Friday night but ever the caring better-half, I went ahead with the fixings of a hot soup dish.

Wonton soup seemed to be the best choice as I always keep wonton wrappers handy at home because my daughter loves cream cheese wontons (I will be posting that recipe soon). I also had ready chicken filling inside the freezer as I made some lumpiang shanghais for a potluck at work last week. Although this soup recipe only called for 10 wontons, I prepared all of the 40+ skins in the package and kept them in the freezer to be fried wonton appetizers at a later date.

Update: I posted this recipe in December 2007 but I recently re-tweaked the recipe and took new photos. Enjoy!

Makes 4 Servings

3 to 4 cups water
10 wontons, filled with chicken mixture
1 cup boneless chicken thigh meat, sliced into strips
1/2 cup carrots, sliced into strips
1/2 cup napa cabbage, cut into cubes
1/2 celery rib, sliced into strips
1/2 cup shrimp (around 10 pieces), peeled and deveined
1/2 small onion, chopped
1 clove garlic, minced
1/4 cup bamboo shoots
2 tbsps water chestnuts, sliced
1 tsp green onions, chopped
5 to 6 cups chicken broth
2 tbsps vegetable oil
salt and pepper

Prepare chicken-filled wontons. Filling recipe follows. In a sauce pot, boil around 4 cups of water. Gently drop wonton and allow to cook until wontons are cooked through, around 4 to 5 minutes. Remove and drain wontons. Set aside.

Heat oil in pot. Saute onions and garlic until translucent. Add in chicken and saute until lightly browned.

Pour in broth. Bring to a gentle boil and continue until chicken is cooked.

Add shrimp. Simmer until shrimp turns pink, around 1 to 2 minutes. Add celery and carrots. Allow to simmer for another 2 to 3 minutes or until vegetables are tender, yet crisp. Add bamboo shoots and cabbage. Add wontons. Continue to cook for around 1 to 2 minutes.

Season with salt and pepper to taste. Garnish with green onions. Serve hot.

Chicken Filling

1 cup chicken, ground
1 egg
1 tbsp water chestnuts, finely chopped
1 tbsp carrots, finely chopped
1 tbsp green onions, finely chopped
salt and pepper

Mix all ingredients well. Use as fillings for wonton or eggroll wrappers.

Tips:
1) Sliced shitake mushrooms can be added to the filling.
2) Ground pork can be substituted in place of ground chicken.
3) Unused portions of filling can be stored in a ziploc bag in the freezer for weeks. Thaw out when needed.

 

Soup and Salad Recipes in The CookMobile Archive:

Shrimp and Vegetable Soup

 

 

 

Chicken Noodle Soup