This easy Weeknight Wonton Soup is the most comforting meal and it comes together in less than 20 minutes! Frozen wontons or potstickers are simmered in soy-spiked bone broth (or veggie stock) with a blend of aromatics, shiitake mushrooms and finished with spicy chili crisp.

As the weather starts to get colder, I have been coming home from class just craving something warm and comforting. This Weeknight Wonton Soup has been my go-to lately because it checks all those boxes and takes barely any effort to prepare after a long day.

Frozen wontons or potstickers are something I always have in my freezer. They’re filling and relatively healthy—especially if you choose a lower sodium chicken or veggie variety.

How to make Wonton Soup

To make Weeknight Wonton Soup, you’ll start by sautéing a blend of shallots, garlic and ginger to build a strong flavor base for the broth. Once those aromatics are fragrant and caramelized, add in the mushrooms, a bit of brown sugar and deglaze the pan with a splash of soy sauce.

Pour in your choice of stock. I like to use a high-quality chicken bone broth because it’s packed with protein and comes with so many other health benefits! If you’re vegetarian or vegan, you can absolutely use your favorite veggie stock instead!

I do, however, recommend using something lower in sodium or completely salt-free. Soy sauce adds a lot of flavor but also contains quite a bit of sodium. You don’t want the broth to be too salty.

Bring the soup base up to boil and add in your choice of pre-cooked frozen potstickers or wontons. Once again, I like to use chicken or pork but you can definitely swap in veggie for a meatless option. It depends on the brand but the wontons will most likely need to boil for only a few minutes.

Once the wontons are heated through, stir in a handful of fresh chopped scallions and serve the soup with a drizzle of chili crisp for a little extra spice.

Tips for making Wonton Soup

• To store any leftovers, refrigerate the broth base separately. When reheating, only cook the desired number of wontons, as they tend to become mushy if left in the broth for a long time.
• The broth will keep for 4-5 days when sealed in an airtight container in the fridge,.
• This Wonton Soup is super easy to riff on depending on what you have in the fridge. Add in veggies like shredded carrots, cabbage or a handful of spinach. You can even cube up some tofu and add it to the soup for some extra protein.

More weeknight dinners to add to your rotation

Pumpkin Chicken Curry

Spicy Tuna Sushi Bowls

Spinach Artichoke Orzo with lemony Breadcrumbs

One Pot Tuscan Pasta

Sheet Pan Chicken Burrito Bowls

Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations andsave this recipe on Pinterest for later!