I love how fast and flexible this wonton soup is. It’s ready in just 20 minutes and uses ingredients I usually have on hand, like garlic, ginger, and soy sauce. Frozen wontons make it incredibly convenient—I can drop them straight into the broth without defrosting. It’s warm, savory, and soul-satisfying, especially on cold nights or when I need a comforting bowl of something soothing and delicious. Plus, I can easily customize it with veggies or a drizzle of chili oil if I want a little heat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon vegetable oil
2 cloves garlic (crushed)
2 slices ginger
8 cups chicken broth
2 tablespoons soy sauce
20–30 frozen wontons
1 teaspoon toasted sesame oil
2 green onions (sliced)
Directions
I heat the vegetable oil in a large pot over medium heat. Once it’s warm, I add the crushed garlic and ginger slices and sauté for about 1 minute. This step builds a deep, fragrant base for the soup.
I pour in the chicken broth and soy sauce, then turn the heat to high and bring everything to a boil. The broth starts to smell amazing at this point.
Once the broth is boiling, I carefully drop in the frozen wontons. I let the soup come back to a boil, then reduce the heat to a simmer. I cook the wontons for 7–10 minutes, or according to the package instructions, until they’re fully cooked and tender.
Just before serving, I stir in the toasted sesame oil and sliced green onions. The sesame oil adds a nutty aroma and the green onions bring a fresh bite that balances the richness of the broth.
Servings and timing
This recipe makes enough for 4 people and comes together in just 20 minutes total—5 minutes of prep and 15 minutes of cook time. It’s perfect for a busy night when I still want something hearty and satisfying on the table fast.
Variations
I love how versatile this soup is, and I often switch it up depending on what I have in the fridge:
Add veggies: I toss in baby spinach, bok choy, shredded carrots, or sliced mushrooms during the last few minutes of cooking.
Spicy version: I add a drizzle of chili oil or a spoonful of chili garlic sauce for a little heat.
Richer broth: I sometimes stir in a spoonful of miso paste or a splash of rice vinegar for extra depth.
Different wontons: I use shrimp, pork, or veggie-filled wontons depending on what’s available.
Make it a meal: I add cooked noodles to the broth for a heartier version that eats like a noodle soup.
Storage/Reheating
If I have leftovers, I store the soup and wontons together in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop over medium heat until hot, or microwave a single portion for 1–2 minutes. I try not to overcook the wontons when reheating to keep them from becoming too soft.
FAQs
Can I use homemade wontons instead of frozen?
Yes, I can absolutely use homemade wontons. I just add them raw and simmer until they’re cooked through—usually 5–7 minutes depending on size.
Do I need to thaw the frozen wontons before cooking?
No need! I drop them straight from the freezer into the boiling broth and they cook perfectly every time.
Can I use vegetable broth instead of chicken broth?
Definitely. I use vegetable broth if I want a lighter or vegetarian version. The flavors still come through beautifully.
What kind of wontons should I use?
I use any kind I like—pork, shrimp, chicken, or vegetable. As long as they’re bite-sized and cook in 7–10 minutes, they’ll work great.
Can I freeze leftovers?
I don’t recommend freezing leftovers once the wontons are cooked, as they can become mushy. Instead, I freeze uncooked wontons separately and make fresh broth when I’m ready to enjoy them.
Conclusion
This Easy Wonton Soup is one of those recipes I turn to again and again. It’s fast, comforting, and packed with flavor, all with minimal effort. Whether I’m looking for a quick lunch or a cozy dinner, it delivers every time—and honestly, it’s so much better than takeout. I love how simple ingredients come together to create something this satisfying.
This easy wonton soup comes together in just 20 minutes with frozen wontons and a quick homemade broth. A cozy, flavorful dinner that’s better than takeout!
Ingredients
1 tablespoon vegetable oil
2 cloves garlic (crushed)
2 slices ginger
8 cups chicken broth
2 tablespoons soy sauce
20–30 frozen wontons
1 teaspoon toasted sesame oil
2 green onions (sliced)
Instructions
Aromatics:
In a large pot, heat the vegetable oil over medium heat.
Add crushed garlic and sliced ginger. Sauté for 1 minute until fragrant.
Build the Broth:
Pour in the chicken broth and soy sauce.
Increase heat to high and bring to a boil.
Cook the Wontons:
Add frozen wontons to the boiling broth.
Reduce heat to a simmer and cook according to package instructions (about 7–10 minutes) until wontons are cooked through.
Finish the Soup:
Stir in toasted sesame oil and sliced green onions.
Serve hot and enjoy!
Notes
Customize with baby bok choy, mushrooms, or spinach for extra veggies.
For a spicier version, add chili oil or red pepper flakes.
Use low-sodium broth if watching salt intake.
You can swap chicken broth for vegetable broth for a lighter flavor.
