Quick Recipe Facts

Course/Meal - Soup Appetizer Type of Citrus - Lemons

Serves:

Wonton Soup

  • 1 ¼ cups finely chopped cooked chicken
  • ¼ cup finely chopped celery
  • 2 Tbsp. finely chopped green onion (scallion)
  • ½ Sunkist® lemon -grated peel
  • 12 oz. wonton skins (3-1/2 -inch squares)
  • 3 cans (10-3/4 ounces each) condensed chicken broth*
  • 5 cups water*
  • 2 unpeeled medium zucchini, thinly sliced
  • ¼ lb. mushrooms, sliced
  • ½ cup shredded carrots
  • ½ Sunkist® lemon , cut into cartwheel slices (see recipe)
  • 1 Tbsp. soy sauce (optional)
  • *Or substitute 9 cups homemade chicken stock for the broth and water.

To make one portion:
  • To make the filling, in a small bowl, combine the chicken, celery, green onion, and lemon peel; mix well.
  • To make each wonton, lightly dampen the edges of the wonton skin with water.
  • Place 1 teaspoon of filling in the center of wonton; fold in half to top edge (to form a rectangle). Fold again (toward top) to within 1/8 inch of top edge.
  • Press sides to seal in filling; dampen ends with water. Laying rectangle on flat surface, form a horseshoe shape (top edge stretches as dampened ends form bottom of horseshoe). Overlap ends (one on top of the other).
  • Press to seal.
  • To make the soup, in a large saucepot, combine the chicken broth and water; bring to a boil.
  • Add the wontons; boil gently for 6 minutes, stirring occasionally. Reduce heat and add zucchini, mushrooms, and carrots.
  • Simmer for 2 to 3 minutes; add lemon cartwheel slices and cook 2 minutes more, until vegetables and wontons are tender. Add the soy sauce.
  • SHRIMP VARIATION: Substitute 1 cup (1/3 pound) tiny cooked shrimp, finely chopped, for the chicken.

Makes 10 servings