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We’re currently in the peak of the Texas summer, but if there is one thing we learned from visiting Colombia, it is that eating a hot soup when it’s sweltering out actually cools you off. At least once a month we roast a chicken and use the bones to make chicken stock from scratch. For our soup broth, it all starts with our leftover chicken bones, a full pot of water, onions, garlic and carrots that we let simmer for a few hours until we have a perfectly reduced stock. Once the broth is made, you can either use it right away or freeze it for later use.
Chicken broth, a few simple ingredients, including Bibigo Mini Chicken and Vegetable Wontons, plus 20 minutes is all you need to make this easy wonton soup recipe. Depending on how quickly you want to make the soup, you can either use quality store bought chicken broth, or use a homemade bone broth. This wonton soup is light and low calorie. Eat it for lunch or add it as a starter for Asian night with your homemade dinner. We even added some carrots and bok choy to pack in additional veggies.
This recipe is so simple because the Bibigo Mini Chicken and Vegetable Wontons are already fully cooked. All you need to do is build your broth, let the wontons boil for 1-2 minutes and they’re done! The wontons can also be microwaved, steamed or pan fried. Use any extras as an simple appetizer at your next party, they’re super convenient. We think these mini wontons are a lot easier to eat than a full-sized potsticker in the wonton soup. We picked them up at our local H-E-B.
This is definitely an easy meal that we will make year-round. Reheating leftovers (if you happen to have any) makes lunchtime a cinch!
Easy, Wonton Soup Recipe with Bibigo Mini Wontons
10 cups of chicken broth
4 scallions, sliced, ends removed and reserved
1/4 cup carrots, julienned
1 piece of ginger, skin removed and sliced in half
2 whole cloves of garlic, smashed
1/2 teaspoon salt, more or less to taste
1/2 teaspoon white pepper, more or less to taste
2 Cups bok choy, sliced
20 Bibigo Chicken and Vegetable Mini Wontons
Cilantro, scallions, sesame seeds, and toasted sesame oil, for garnish
Chili oil, optional
Start by prepping your vegetables. An easy way to peel your ginger is by gently pressing the back of your spoon across the skin of the ginger. It’s crazy how easily it peels off. Cut the white ends off of your scallions and reserve them for the broth. Slice the remaining scallion and keep them aside for the soup.
Add chicken broth to a large pot and turn the heat on medium/low to bring it to a simmer. Add ginger, garlic, scallion ends, salt and pepper and let simmer for 20 minutes to bring the flavors together. After simmering, use a strainer to remove the garlic, scallion ends, and ginger pieces. Bring the broth to a boil and add the Bibigo Mini Chicken and Vegetable Wontons, sliced bok choy, scallions, and carrots. It’s so quick because the wontons are already fully cooked, and only need to be boiled for 1-2 minutes from frozen. Once the wontons are fully cooked in the broth, you’re ready to serve. As a finishing touch, top the soup with fresh cilantro, sesame seeds, and a drizzle of toasted sesame oil. We also love adding some chili oil to our wonton soup. If you like a bit of spice, stir some into your soup and enjoy this simple and flavorful wonton soup.
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