Chicken Wonton Soup

With ginger and five-spice

This soup offers a whole lot of flavor, but it’s best eaten the day it’s made as the wontons may soften and break down.

Makes 4 servings (8 cups) Total time: 1 hour

PULSE:

1 3

3

2

2

1

1 ¼

20

HEAT:

8

1

1 lb. boneless, skinless chicken thighs, cut into 1-inch cubes

Tbsp. low-sodium soy sauce, divided cloves garlic, chopped scallions, chopped tsp. rice vinegar

Tbsp. + 1 tsp. grated ginger, divided tsp. kosher salt tsp. black pepper square wonton wrappers

cups low-sodium chicken broth

Tbsp. toasted sesame oil tsp. five-spice powder Sliced scallions

Wonton chips, optional

Pulse chicken in a food processor until minced, about 45 seconds. Add 1 Tbsp. soy sauce, garlic, chopped scallions, vinegar, 1 tsp. ginger, salt, and pepper; pulse to combine, about 10 seconds.

Lay five wonton wrappers on a flat surface; place 1 Tbsp. chicken filling in center of each wrapper. Brush water around edges of wrappers.

Fold wrappers in half into triangle shapes, pressing edges to seal; bring two bottom corners together and press to seal with a little water. Cover wontons with a damp towel. Continue filling and folding with remaining wrappers and filling.

Heat broth, remaining 2 Tbsp. soy sauce, sesame oil, remaining 1 Tbsp. ginger, and five-spice in a pot over medium-high to a boil, then reduce heat to medium-low and maintain a simmer.

Drop wontons into broth; cook until they float and chicken is cooked through, about 5 minutes. Divide wontons among four bowls; top with broth, sliced scallions, and wonton chips.

Per serving: 311 cal; 8g total fat (1g sat);

90mg chol; 1340mg sodium; 26g carb

(2g fiber, 3g total sugars); 32g protein

fry 4 wonton wrappers, cut into strips, in one inch of preheated vegetable oil in a skillet over medium-high heat until light brown and crisp, about 1 minute. Transfer to a paper-towel-lined plate and season with salt.