QUICK AND EASY WAR WON TON SOUP

For an easy supper, I like to make my version of chicken war won ton soup. It does require a little bit of planning if you want to first make some chicken stock using a boneless skinless chicken breast or thighs. You can make this soup meatless by skipping the chicken and chicken bouillon and using vegetable mini won tons. The vegetables used in the soup can vary based on what you have in the fridge. I use frozen chicken cilantro mini won tons that I buy from Costco. They are a perfect size. I added about 16 mini won tons but you can add more to the soup. If you have leftover soup, you may need to add some water the following day when you heat it up as the noodles and won tons will have absorbed some of the liquid. 

INGREDIENTS:

Broth

One pound of boneless skinless chicken breast or chicken thighs

Medium onion, chopped

8 cups of water

1 tsp salt

Vegetables

One large carrot, peeled and thinly sliced or chopped

One celery stick, chopped

3 mushrooms, chopped

One small zucchini, finely chopped or sliced into noodles using a vegetable peeler

Large handful of fresh green beans, chopped into 1/2 to 1 inch pieces

One cup to 1 1/2 cups of chopped cauliflower or broccoli 

1/2 coloured pepper, chopped

Seasonings

One garlic clove, minced

2 tsp tamari sauce

1 tsp soy sauce

1 tsp fish sauce (can use salt instead)

1 tsp chicken bouillon powder (optional) 

16 mini won tons ( I add them frozen)

100 gram or 3.5 ounces of angel hair pasta broken in smaller pieces or vermicelli noodles

Handful of fresh cilantro, chopped (optional)

DIRECTIONS:

Using a large soup pot, add the water, chicken, onion and salt. Heat the contents to a boil and then simmer for an hour. Remove the cooked chicken and place in a bowl to cool for a little bit.

 

Taste the broth and add the seasonings. I add some chicken bouillon powder to increase the chicken flavour. 

Add the chopped vegetables to the broth. Cut the cooked chicken into small pieces and add back to the soup. Stir the contents of the soup and taste the broth to see if it needs anymore seasoning. Adjust if required. Heat to a boil and then lower the temperature to a simmer and cook for 30 minutes until the vegetables are soft. 

When you are close to serving the soup, add the mini won tons and noodles. Heat the soup to medium high and once it starts to boil reduce the heat to low. Cook for six to seven minutes. Add the chopped cilantro. Makes four large servings. I like to add some additional soy sauce to my own bowl of soup.