Wonton Soup Recipe That’ll Warm You Up Instantly

If you enjoy wonton noodle soup, this version gives you that same rich flavor but skips the noodles—making it even simpler. The real flavor stars are the Pork and Shrimp Wontons.

They’re soft, savory, and satisfying in every bite. I also like to drizzle in some homemade Chili Oil or Chili Crisp, which really wakes up the broth.

Using frozen wontons keeps prep super fast, so you get a flavorful homemade meal without spending hours in the kitchen. And trust me, this soup beats anything from a Chinese takeout menu. It’s full of aromatics like garlic and ginger, giving it a deep, comforting taste.

Want to make it even better? Toss in fresh vegetables like bok choy or spinach. Or serve it with a side of Chicken Lo Mein, Egg Drop Soup or Chicken Corn Egg Drop Soup for a more filling meal. A touch of sesame oil adds nutty depth, while the greens brighten each spoonful.

Even though the ingredients are simple, the flavor is bold and deeply satisfying. Every slurp fills you up and leaves you warm. If you like soups like Hot and Sour Soup, you’ll feel right at home with this one—I make it every time I need a quick win in the kitchen.

What is Wonton Soup?

Wonton soup is a warm and quick dish that’s perfect when you want something easy and satisfying. It’s a Chinese favorite with wontons. Wontons are a kind of dumpling. You can fill them with pork, shrimp, or veggies. The wrappers are square and thin, which makes them delicate. These dumplings are folded into different shapes.

They are placed in a clear, light broth. The soup is comforting and full of flavor. You can make it in just 15 minutes. It’s a great choice when you don’t want to spend a lot of time in the kitchen. For more flavor, we add mushrooms and bok choy.

This makes the soup more hearty. Whether you’re having a busy day or a lazy night, wonton soup is a quick meal that will leave you satisfied. It’s probably already one of your go-to dishes when you order Chinese takeout. If it’s not, it’s time to try it!

Why You'll Love This Wonton Soup

When you're short on time but still want something cozy and nourishing, this easy wonton soup delivers every time. It’s my go-to on chilly weeknights when I don’t feel like cooking from scratch—but still want something homemade. Thanks to store-bought wontons, you can get this meal on the table in just minutes.

• Start by warming up a mix of chicken broth and water in a pot. This quick combo creates a comforting base that’s packed with umami flavor.
• As soon as it starts to simmer, drop in your frozen or fresh wontons. When they float to the top—usually in 4 to 5 minutes—they’re ready to go.
• Now, season it your way. I love adding soy sauce, a splash of toasted sesame oil, or even a spoonful of homemade chili crisp for that gentle heat.
• Serve immediately, and you’ve got a hot, soul-soothing bowl that beats takeout any day.

The best part? This Chinese wonton soup is so easy to customize. Want it vegetarian? Just swap out the chicken stock for a good-quality vegetable broth. You can toss in baby bok choy, shiitake mushrooms, or napa cabbage to make it heartier—and more nutritious.

The soup’s depth of flavor comes from just a few pantry staples. A combo of soy sauce, green onions, and sesame oil adds a savory, nutty finish that pairs perfectly with the soft, delicate wontons. I sometimes stir in chopped cilantro for freshness.

You can also make it your own with different filling types—try pork, chicken, or veggie wontons. I once used leftover shrimp wontons and added some sautéed spinach, and it tasted just like something from my favorite Chinatown restaurant.

This soup is proof that with a few smart shortcuts and flavor boosters, you can enjoy a restaurant-style dish in your own kitchen—without the extra cost or wait.

Easy Wonton Soup Ingredients

Making a quick and easy wonton soup is really simple. You don’t need fancy ingredients or a lot of time in the kitchen. Here’s what you’ll need:

• Frozen wontons: I love using mini frozen wontons because they’re easy and fill up the soup perfectly. You can find them in many grocery stores, and they save so much time!
• 8 cups of chicken broth: This is the base of the soup, but if you’re looking for a change, you can also use vegetable stock or beef stock.
• Fresh ginger: I usually go for smashed ginger, which gives the soup that nice, warming flavor. But if you’re in a pinch, dry ginger can work too.
• Garlic: Just a couple of cloves, minced up. It makes the broth smell amazing and adds flavor to every bite.
• 1.5 cups of shredded carrots: These add color and a little sweetness. Plus, they’re a great way to sneak in some extra veggies!
• Low-sodium soy sauce: I use this to give the soup its deep, rich flavor without making it too salty.
• Sesame oil: This really makes a difference! A spoonful adds a rich, savory taste that you’ll notice right away.
• Chili crisp: If you like a little heat, you can top your soup with this spicy, crunchy oil. I always add it for extra flavor.
• Sesame seeds: They give the soup a nice crunch and a touch of nutty flavor.
• Green onions: Fresh and crisp, these add the perfect finishing touch.
• Fresh spinach: This wilts right into the soup and adds a healthy pop of color.
• Black pepper: A little sprinkle to bring all the flavors together.
• Salt: I usually skip it, but you can add a pinch if you like. Keep in mind that the broth and bouillon already have salt in them.

This soup is savory, satisfying, and so easy to make. I always make it when I’m in a rush or just craving something warm. It’s also a great way to sneak in veggies when the kids are being picky!

Kitchen Tools Required

How to Make an Easy Wonton Soup

Making easy wonton soup is faster than you think. The key is using frozen wontons straight from the freezer—no need to defrost! I always keep dumplings in my freezer for busy days. Bibigo mini wontons are my favorite, and I find them at Walmart, Costco, or H Mart.

You can use any wontons or dumplings you like. I recommend pork & vegetable or chicken & cilantro. These wontons are already fully cooked, so it only takes about 15 minutes to cook them. They’re done when they float to the top of the broth.

Step 1: Make the Broth

Start by pouring equal parts chicken broth and water into a pot over medium heat. This gives you a light but flavorful base, rich in umami. I always add a few slices of fresh ginger and a spoon of chicken bouillon—it boosts the flavor without needing too much salt.

For deeper taste, smash the ginger with the side of a knife so it releases more aroma.

Just remember to scoop it out before serving.

Quick tip from my own kitchen: taste the broth before moving on. If it feels bland, a pinch of salt or extra bouillon usually does the trick.

Step 2: Add Wontons

Once your broth is bubbling, gently add the frozen wontons—straight from the freezer.

There’s no need to thaw them. Thawing makes the wonton wrappers fall apart during boiling.

I’ve learned the hard way that cooking them frozen keeps the texture perfect.

Boil them for around 5 minutes, or until they float to the top. That’s when they’re cooked through and ready to eat.

Step 3: Garnish

As soon as the wontons are done, turn off the heat.

Now comes the fun part—garnishing. Toss in thinly sliced white onions, green onions, fresh cilantro, and finish with a splash of toasted sesame oil.

These toppings don’t just look pretty—they bring layers of flavor. The sesame oil gives the broth a nutty richness, and the fresh herbs brighten everything up.

Personally, I love the smell when the oil hits the hot soup—it reminds me of my grandmother’s wonton soup she used to make on rainy days.

This quick wonton soup recipe is great when you want something warm, fast, and satisfying. It only takes a few pantry staples and under 10 minutes to pull together—but it tastes like something you’d get at a cozy noodle house.

How Should I Garnish My Wonton Soup?

To garnish your wonton soup, I keep it simple and fresh. After making the broth and adding the wontons, I like to top it with bok choy or gai lan (Chinese broccoli). These greens add a nice crunch and freshness to the soup.

Chopped green onions are a must—they bring a mild flavor and a pop of color. For a little extra heat, I drizzle homemade chili oil over the top. It gives the soup a perfect kick. If you prefer a saltier flavor, a splash of soy sauce works well.

Expert Tips for Wonton Soup

When you're making a quick and easy wonton soup, always begin with the broth. A high-quality base is key. I often use chicken stock, but sometimes I switch it up with bone broth—especially when I want a boost in protein and extra nutrients.

A rich, flavorful broth sets the foundation.

To deepen that umami profile, try adding dried mushrooms, a bit of dried fish, or even dried seaweed. I personally enjoy tossing in some fresh garlic and a few slices of ginger. It gives the broth a soothing, aromatic warmth that feels like a hug in a bowl.

• Boil the wontons separately: This step really matters. Many store-bought wontons come dusted in cornstarch, and if you boil them in your soup, it can make the broth cloudy or thick. I always cook the wontons in a separate pot and give them a quick strain before adding them to the bowl. This keeps the broth clear and clean—just how I like it.
• Add leafy greens at the end: If you're using baby bok choy or gai lan (Chinese broccoli), drop them in last. This keeps the texture crisp and the color vibrant. I’ve made the mistake of overcooking the greens before, and they lost that fresh bite. Adding them right before serving keeps everything bright and balanced.
• Garnish with green onions: I never skip this. A handful of sliced green onions right on top adds color and a mild bite. A drizzle of homemade chili oil takes things up a notch—I like mine a little spicy, and this adds depth without overpowering the delicate wontons.
• Add soy sauce for more flavor: If you want a touch more salt or umami, a dash of soy sauce does wonders. I usually taste the broth before serving and add a little at the end if it needs that savory lift.

These small, smart steps can make your homemade wonton soup not just fast and easy—but deeply flavorful. It’s one of those comforting meals I return to again and again, especially when I need something warm without a lot of effort.

Recipe Variations

Want to change up this wonton soup recipe? You’ve got options that make it even more exciting. The base is rich and comforting, but there’s room to explore. I like adjusting the broth with ingredients like white pepper, a splash of rice vinegar, or a few drops of fish sauce. You could also mix in oyster sauce or chili oil for depth and heat. Just start with the original and adjust little by little until you find what you love.

If you’ve got extra time on your hands, here’s something I personally enjoy doing—steeping fresh ginger, lemongrass, or dried shiitake mushrooms right in the broth. Just let them sit for a bit, then strain before serving. It adds a layer of warmth that’s hard to beat.

You can toss in more vegetables too. I’ve added things like Napa cabbage, baby bok choy, and even bean sprouts. Not only do they add nutrition, but they also give the soup a beautiful texture.

Now, let’s talk dumplings. While traditional wontons are ideal for this Chinese soup, don’t worry if you can’t find them at your local store. I’ve tried this with gyoza and even frozen potstickers. The texture is different, yes—but the flavor still works wonderfully.

Want a vegetarian wonton soup? Totally doable. Just make sure you’re using vegetable stock and veggie-stuffed wontons. It still delivers the same comforting vibe, without the meat.

Leftover Storage & Reheating

When storing leftover wonton soup, the key is keeping everything fresh. I always use an airtight container and refrigerate it—it stays good for up to 3 days. That’s perfect for busy weeks when I need something warm and easy.

If you’re reheating on the stove, keep the flame low. Trust me, I’ve rushed before and boiled the broth too hard. It reduced too much and lost flavor. So now, I warm it slowly to keep everything balanced.

The microwave works too. Just put the soup in a microwave-safe bowl, lightly cover it, and heat for a couple of minutes. Covering it helps keep the heat in without making a mess. The time depends on how much soup you’re heating, but I’ve found that 2–3 minutes usually does the trick.

Another tip? If you’ve cooked extra wontons and broth, store them separately. This prevents the wontons from soaking up too much liquid. When you're ready to eat, just combine and warm them together. Whether it’s one bowl or four servings, it’ll be just as good as fresh—maybe even better.