- Cuisine Filipino
- Course Soup
- Prep 20 min
- Cook 45 min
- Serves 4
Ingredients
- 8 oz fresh egg noodles
- 1 pound chicken breast (1/2 lb minced for wontons, 1/2 lb cut into small cubes)
- about 20 wonton wrappers
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 onion, chopped
- 2 stalks green onions, chopped
- 4 cups chicken broth
- 2 tablespoons avocado oil
- 2-inch piece of kombu seaweed
- 1 cup fresh cilantro leaves
- 1 bunch scallions, thinly sliced
- 1 lime, juiced
- 3 tablespoons coconut aminos (plus more to taste)
- Himalayan pink salt to taste
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What you'll need
- Enameled Dutch oven — Even heat for soups, braises, and one-pot mains. Compare options →
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
- Fine-mesh strainer — Strain stocks and purées to a clean finish.
Instructions
- In a large pot, bring the chicken broth and kombu seaweed just to a simmer over medium heat. Remove the kombu before it boils to keep the broth clean, then hold at a gentle simmer.
- Make the wonton filling: mix the 1/2 lb minced chicken with half the garlic, half the ginger, the chopped green onions, 1 tablespoon coconut aminos, and a pinch of salt. Place about 1 teaspoon on each wrapper, moisten the edges with water, and fold to seal.
- Heat the avocado oil in a pan over medium-high heat. Add the chopped onion, remaining garlic, and remaining ginger, then the cubed chicken; sauté until browned and the chicken reaches an internal temperature of 165°F.
- Poach the wontons in the gently simmering broth for 4-5 minutes, until they float and the filling reaches 165°F.
- Cook the egg noodles according to package instructions. Drain and divide among bowls.
- Top the noodles with the sautéed chicken, then ladle the hot broth and wontons over each bowl.
- Garnish with chopped cilantro, sliced scallions, and a squeeze of lime; season with coconut aminos and salt to taste.
- Serve immediately while hot.
Serving suggestions
- Serve with a side of steamed broccoli florets
- Pair with some sliced cucumbers in a light salad
- Complement with a small bowl of stir-fried snap peas and carrots
Leftover ideas
- Use the leftovers to make chicken wonton sliders by making patties from leftover soup components
- Add to whole-grain rice for a different bowl of goodness with more heartiness
FAQ
Is this Chowking-Style Wonton Noodle Soup gluten-free?
Yes, it is gluten-free as long as none of the ingredients are cross-contaminated with gluten.
Can I make this ahead?
Absolutely! You can prepare and assemble the soup components in advance. Reheat gently before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
What can I substitute for avocado oil?
You can use olive oil as a substitute without any issues.
Why is this healthier than the restaurant version?
This version uses whole-food ingredients, avoids industrial seed oils and refined sugars, making it healthier overall.
Can I use chicken stock instead of vegetable broth?
Yes, chicken stock can be used as a substitute if you prefer. It will add more umami flavor to the soup.
The noodles are too chewy! Help!
Check the package for specific cook times and drain immediately after cooking to remove excess starch; rinse if needed.
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