Chicken Wonton Soup Recipe
Ingredients
| 1 (3.25-pound) whole chicken, cut into pieces and skinned | ||
| 2 celery stalks, cut into thirds | ||
| 2 carrots, cut into thirds | ||
| Onion | 1 Small, quartered | |
| Water | 8 Cup (16 tbs) | |
| 1 tablespoon chicken-flavored bouillon granules | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Wonton wrappers | 20 , cut in half | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
1. Place first 4 ingredients in a Dutch oven; cover with 8 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Transfer chicken to cutting board; remove chicken from bones, discarding bones. Coarsely chop chicken.
2. Strain broth through a sieve over a bowl, discarding vegetables and solids. Return broth to pan. Add chopped chicken, bouillon granules, salt, and pepper.
3. Bring to a simmer; add wonton wrapper halves, 1 at a time, to broth. Simmer 8 minutes; stir in parsley.
2. Strain broth through a sieve over a bowl, discarding vegetables and solids. Return broth to pan. Add chopped chicken, bouillon granules, salt, and pepper.
3. Bring to a simmer; add wonton wrapper halves, 1 at a time, to broth. Simmer 8 minutes; stir in parsley.
Chef
