Chicken Soup with Wontons
This light yet satisfying soup is perfect for chasing away the chills. When making the broth, add a few slices of fresh gingerroot and a couple of green onions for extra flavour.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 346 |
| pro | 18 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 58 g |
| fibre | 3 g |
| chol | 10 mg |
| sodium | 848 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 34% |
| vit A | 35% |
| vit C | 35% |
| folate | 56% |
-
1 pkg (380 g) wontons
6 cups (1.5 L) Homemade Chicken Broth
Dash sesame oil
Pinch white pepper or pepper
4 baby bok choy (about 8 oz/250 g), chopped
1 green onion, thinly sliced
Preparation:
In saucepan large enough for wontons to move freely, bring water to boil. Add wontons and boil for about 5 minutes or until cooked through and risen to top. With slotted spoon, transfer to soup bowls. Pour out water from pan.
In same saucepan, bring broth, sesame oil and pepper to boil; boil for 1 minute.
Add bok choy; cook for 1 minute or until tender. Ladle over wontons; sprinkle with green onion.
In same saucepan, bring broth, sesame oil and pepper to boil; boil for 1 minute.
Add bok choy; cook for 1 minute or until tender. Ladle over wontons; sprinkle with green onion.
Source
Canadian Living Magazine: March 2008
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