This delicious Chicken Wonton Soup is a great and easy way to use up chicken leftovers.
You can start with a leftover Rotisserie chicken if you have eaten the breast and just have little bits here and there left over. Or, you can use you own chicken breast or thigh leftovers of course.
For the broth, if you have time and the inclination you can simmer your chicken carcass in your slow cooker covered in water with a carrot and celery stalk and a few black pepper corns to make your own delicious broth. Simmer it 4- 8 hours, then strain out the solids. Voilà -chicken broth.
For easy peasy though you can use the store bought chicken broth.
The dumplings are what add the most interest to this soup so pick ones you like. I tasted these at Costco and they are delicious! But there are lots of frozen dumplings in the Oriental freezer section of your grocery store. I often get great ones at Food Basics as well.
I fried my dumplings in vegetable oil and added them to soup just a few minutes before serving- mostly because that was the way I tasted them at Costco. You could probably just add them to the soup and let them simmer with the vegetables. Check your package for instructions on your dumplings.
This recipe is very forgiving in quantities 1 carrot or 2 doesn’t matter, not quite a cup of leftover chicken bit – just use what you have. You can mix up the vegetables too. I think mushroom slices would be good to – and you may even find chicken and mushroom dumplings.
A little squeeze of lime on the finish soup adds a really bright flavour hit. Use it if if you’ve got it -otherwise it is still good!
Enjoy…just in time for cold and flu season when chicken soup should always be handy!