With the chicken from yesterday’s Chicken Philly with Sriracha Mayo, enjoy this asian broth soup today. Mini frozen wontons may be difficult to find, so you might need to use the regular frozen wontons instead. They come in different varieties so chose the one you like best.
Prep 10 min Cook 20 minutes Makes 7+ servings
2 cups of cooked chicken cubes
1/2 onion, chopped
1 tsp of salt
1 tsp of ginger, minced
1 tsp of garlic, minced
1 Tbsp of oil
12 cups of chicken broth
1 24 oz bag of frozen mini wontons
2 cups of fresh spinach
Heat oil in a large stock pot. Add onion and salt and cook until translucent. Add ginger and garlic. Cook for 2 more minutes.
Prepare chicken stock and add to the pot of onions, ginger and garlic. Bring to a boil. Stir in frozen wontons and spinach. Cook for 10 more minutes or until the wontons begin to float to the top of the soup.
Serve with soy sauce and Sriracha sauce.