Advanced, Intermediate, Soups and Stews

Thai Garden Vegetable Chicken Wonton Soup

Tender chicken tortellini, veggies and tangy Thai chili vinegar make give this garden vegetable chicken wonton soup a spicy kick.

Tender chicken tortellini, veggies and tangy thai chili vinegar make give this garden vegetable chicken wonton soup a spicy kick.

chicken wonton soup

Panera Bread has finally come to Mississippi. At last, I get to see what all the fuss is about! A few weeks ago, I met my parents at Panera for lunch. It was a windy, cold day. I thought a bowl of soup and a sandwich sounded perfect. Since I am a lover of all things Asian-y/brothy, I was intrigued by the Thai Garden Chicken Wonton broth bowl. As soon as I put that first spoonful to my lips, I knew The Husband would love it and that I had to figure out how to recreate the recipe at home.

How to Make Chicken Wontons

Making the homemade wontons is not hard, but it is most time consuming part of this dish. Start combining one pound of ground chicken with some minced garlic, green onions, oyster sauce, soy sauce, ginger, and sesame oil. Make sure to mix it all together until everything is thoroughly combined.

I used premade wonton wrappers for this dish. I usually find them in the refrigerated section at my grocery store. Wonton wrappers can dry out very quickly, so be sure to keep them covered with a damp paper towel while you’re assembling. Also keep a small bowl of water close by to use to seal the edges of the wonton.

First, remove one wonton wrapper from the damp paper towel and lay it flat on a clean workspace. Place three teaspoons of the chicken sausage filling into the center of the wonton. Brush the edges with water, then fold the wonton in half to form a triangle. Gently press to remove and air bubbles and seal the edges. Fold the spine of the wonton over one more time, then bring the two point together and seal with a little more water.

Keep the folded wontons covered with a damp paper towel as well to prevent them from drying out until you are ready to use them. You will end up with more wontons than you need. However, they freeze beautifully. Freeze them in a single layer on a baking pan, then transfer them to a plastic bag once they are solid. Or, you can always drop the leftovers for a few minutes in hot oil for a tasty, crispy snack (that’s what we did!).

How to Make Garden Vegetable Chicken Wonton Soup

After making the wontons, this soup is a breeze. Heat two quarts of chicken broth in a large stockpot over medium high heat. Once the broth comes to a boil, add shredded Napa cabbage, chopped broccoli, and shredded carrots. Reduce heat to a simmer and cook until vegetables are tender, about 5 minutes.

Add some sliced mushrooms and diced garlic. Simmer for an additional 5 minutes. Then stir in some soy sauce, sesame oil, oyster sauce, spinach, ginger and Thai chili vinegar. I found the pickled Thai chili peppers at my local farmer’s market. If for some reason you can’t find pickled Thai chili peppers, you could substitute pickled jalapenos. But I would not recommend leaving that ingredient out entirely. It makes the broth. I didn’t use the actual chilis in the soup. I used the vinegar from the jar to season the broth. If you can’t find pickled Thai chilies, another reader used chili sauce, which can be found in the Asian section of your store, with success.

Bring the broth to a boil. Carefully stir in the wontons and continue to simmer until the wonton wrappers are opaque and the wontons feel firm, about 2 minutes. Remove the pot from the heat and serve.

I am by no means touting this as a “copycat” recipe, but it comes pretty darn close. The best thing about this soup is that you can get creative and add your own favorite Asian condiments.

chicken wonton soup

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Tender chicken tortellini, veggies and tangy thai chili vinegar make give this garden vegetable chicken wonton soup a spicy kick.
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Thai Garden Vegetable Chicken Wonton Soup

Tender chicken tortellini, veggies and tangy Thai chili vinegar make give this garden vegetable chicken wonton soup a spicy kick.
Course Soup
Cuisine Asian
Cook Time 12 minutes
Total Time 12 minutes
Servings 4 people
Author Lisa B.

Ingredients

For the wontons:

  • 16 ounces 1 lb. ground chicken
  • 2 cloves garlic minced
  • 2 green onions thinly sliced
  • 1 tablespoon oyster sauce
  • 1 teaspoon reduced sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • 36 2- inch square wonton wrappers

For the soup:

  • 8 cups chicken broth
  • 2 cups Napa or Savoy cabbage chopped
  • 1 cup chopped broccoli florets
  • ½ cup matchstick carrots
  • ½ cup sliced mushrooms
  • 1 cloves garlic minced
  • ¼ cup soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon oyster sauce
  • ½ cup frozen chopped spinach
  • ¼ cup thai chili vinegar
  • 1 teaspoon minced fresh ginger
  • 10-12 wontons
  • Cilantro for garnish

Instructions

For the wontons:

  • In a large bowl, combine the chicken, garlic, green onions, oyster sauce, soy sauce, ginger, and sesame oil.
  • To assemble the wontons, place wrappers on a work surface. Cover unused wontons with a damp paper towel to prevent them from drying out. Have small bowl of water nearby.
  • Spoon 3 teaspoons to 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with the water. Fold the dough over the filling to create a triangle. Pinching the edges to seal. Dap a little water on the two corners of the triangle. Bring the points together and pinch to seal.
  • Keep the wontons covered with a damp paper towel to keep them from drying out. Store in the refrigerator until ready to use.

For the soup:

  • Heat the chicken broth in a large stockpot over medium high heat. Once the broth comes to a boil, add the cabbage, broccoli, and carrots. Reduce heat to a simmer and cook until vegetables are tender, about 5 minutes.
  • Add the mushrooms and garlic. Simmer for an additional 5 minutes. Stir in the soy sauce, sesame oil, oyster sauce, spinach, thai chili vinegar, and ginger. Carefully stir in the wontons and continue to simmer until the wonton wrappers are opaque and the wontons feel firm, about 2 minutes.
  • Garnish with cilantro, if desired.

 

37 Comments

  1. I am trying the Panera version for the first time today and I am in L-O-V-E!!! I plan on using your recipe and possibly modifying the general ingredients such as different veggies.

  2. Silly question but do you precook the chicken before stuffing it into the wanton wrapper? I worry that 2 minutes is not enough time for the chicken to cook through if raw.

  3. Hi… you mentioned buying Pickled Thai Chili Peppers at your local Farmers Market but then do not mention them on your ingredients list… i just got everything from the list I could find but not the mentioned peppers in your description or the Thai Chili Vinegar… so closest I could get was Thai Chili Sauce… Do you think this will be an ok substitute?

    • Hi Christina,

      No, I didn’t use the actual chilies. I used the vinegar from the jar. The recipe lists 1/4 cup. I can’t really say if Thai Chili Sauce would be a good substitute.

      • It was!!! I think your recipe is even better than Panera’s!!! Made it last night substituting the Thai Chili sauce for the Thai Chili Vinegar and it was absolutely scrumptious.. huge hit in our household .. Thank you for sharing!

  4. I just made this soup. It was ah-mazing!!!!!! It tasted exactly like Panera’s (or pretty darn close). I had to use pork instead of chicken and it was fine. I may have had to boil wontons a bit longer to cook the pork which caused them to open but it all tasted the same. 😉 Thanks for creating this recipe!!

  5. Carrie Hogle

    I only found Sweet Thai Chili Peppers (although they do have a small “hot” warning) Is that the right thing?

  6. Amanda Brunk

    This has been a Panera favorite of mine for a while now, it is so fresh and delicious! I travel a lot for work and love it when there is a Panera near where I am staying, it was my go to place last time I was in Pittsburgh since it was right across the street from my hotel and I could order online and pick it up and go back to my hotel after my long work day. I have been wanting to recreate this dish myself but am hoping you have taken a lot of the trial and error part out of it for me, yay. I am making this for dinner tonight, I’ll be back to let you know how it turned out.

  7. Great meal with great flavors, but my wontons were soggy!

    I also found that there was a lot of excessive wonton wrapper and not much chicken (couldn’t stiff too much chicken or wrapper would bust).

    Any advice?

  8. Thank you for recreating this recipe. We love it! I fixed this soup yesterday and my husband said it taste better then Panera Bread version. I double the recipe add both cabbage and a chicken bullion cube. Couldn’t find Thai Chill Vinger but used the jalapenos vinger and yes you must have this ingredient. Everything was easy and yes the wonton did take some time..

  9. Honestly , I work at panera and its all prepared for us we just thaw it out and add chicken broth. I do like our version. But this is a billion times better.

  10. Panera disscontinued the broth bowls

  11. I’m so excited to have found this! I bought pre-made wontons at Costco but they don’t have ginger in them and that’s such a yummy part of this so I’m planning on just adding the ginger to the broth. Wish me luck! I’m making this tonight for dinner!

  12. I am also a big fan of the Panera version, but I preferred this one much more. I couldn’t find any “pickled chili vinegar,” so I improvised by combining rice wine vinegar and chili flakes. It gave the soup a nice, flavorful kick. I had the intention of making my own wontons, but ended up using the frozen ones from Costco; they worked great. I will definitely be making this again! 🙂

  13. Can you tell me what store you found the jar of Thai chili vinegar?

    • Gayle, I found mine at my local farmer’s market. I you can’t find pickled Thai chilis, other people have used chili sauce or the vinegar from another type of pickled pepper and have reported success with that.

  14. I made this using your recipe about a week ago and it’s amazing! I’d say even better than the Panera version.

  15. Looking forward to making this. Found this recipe for making a thai chili vinegar sauce (hope it is similar to what you use): http://www.clovegarden.com/recipes/sjv_chilivinegar1.html. Notes section has some interesting comments.

  16. Do I put oyster sauce and sesame oil in the soup itself? Or just in the wonton mix? I see that it’s listed in the ingredients but not in the soup directions. Thank you! Looking forward to this meal!

  17. I am making this tonight! I had a question about the soup recipe…you have listed oyster sauce and sesame oil in the ingredient list, but not in the directions. Are those two ingredients supposed to be added to the soup mixture? Thanks!

  18. Excellent soup and easy recipe! Thank you for sharing!

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