I love making soups. Lately I have been making a pot once a week. So after an excursion down the Trader Joe’s frozen foods isle, I put together a super easy recipe for a Wonton Soup. You can literally pick up all kinds of yummy vegetables, shrimp, and wontons. I grabbed: a bag of mixed vegetables with broccoli, water chestnuts, sugar snap peas, bean sprouts, and shrimp, a bag of edamame, two cans of water chestnuts (they are my favorite), chicken and vegetable wontons, small sliced mushrooms, just chicken, and 4 boxes of low-sodium chicken broth. It’s great because you can add what ever you want and the amount that you want. And you can always reheat left overs and add more ingredients.
First, heat the chicken broth in a large pot.
I choose to sauté the vegetables, chicken, and shrimp in hot oil before adding to the soup. Heat a large pan, once hot add 1 to 2 tablespoons of oil. Add the ingredients and stir immediately. Add about tablespoon of minced garlic and soy sauce (you can add more to suit your taste). Some salt and pepper. Stir to coat.
Once the broth is hot, add the vegetables, chicken, and shrimp to the pot. Stir to combine. Add the wontons and cook for 1 to 2 more minutes.
I also cook some udon noodles on the side. Just follow the directions on the package. Drain and instead of throwing them in a stir fry I put them on the side so you can pour the soup on top them if desired.
And viola. A meal in 30 minutes and with this recipe you will have leftovers which no one can complain about. Anyways, maybe this can give you some ideas for your own version. Enjoy!