Low Fat Boiled Wonton Soup
Warm, nourishing, and delightfully light, this Low Fat Boiled Wonton Soup brings together tender chicken-filled wontons and a medley of fresh vegetables in a savory, aromatic broth. Packed with wholesome ingredients like ground chicken breast, bok choy, mushrooms, and low-sodium chicken broth, this recipe is a perfect combination of flavor and nutrition. The wontons are handmade with a delicate filling of ginger, garlic, and sesame oil, delivering a burst of umami in every bite. Ready in just 45 minutes, this healthy soup is low in fat yet satisfying, making it an ideal choice for a cozy lunch or a wholesome dinner. Garnished with fresh cilantro for a pop of flavor, this simple soup is comfort food reimagined. Perfect for those seeking a light yet hearty meal, this recipe balances clean eating with deliciousness.
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Recipe Information
Ingredients
- 300 grams ground chicken breast
- 2 pieces green onions, finely chopped
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 24 pieces wonton wrappers
- 6 cups low-sodium chicken broth
- 2 cups bok choy, chopped
- 1 medium carrot, sliced
- 1 cup mushrooms, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups water
- 0.25 cup cilantro leaves, for garnish
Instructions
In a large mixing bowl, combine ground chicken breast, green onions, grated ginger, minced garlic, soy sauce, and sesame oil. Mix well until all ingredients are fully incorporated.
Lay out the wonton wrappers on a clean, dry surface. Place about 1 teaspoon of the chicken mixture in the center of each wrapper.
Dampen the edges of each wonton wrapper with a little water, then fold them in half to form a triangle. Press the edges to seal, ensuring there are no air pockets. Bring the two opposite corners of the triangle together and press to seal, forming a boat shape.
In a large pot, bring the chicken broth and 4 cups of water to a gentle boil over medium-high heat.
Carefully drop the wontons into the boiling broth and cook for 3-4 minutes, until they float to the surface and are cooked through.
Add the chopped bok choy, sliced carrot, and sliced mushrooms to the pot. Season with salt and black pepper, then reduce the heat to medium-low.
Simmer the soup for an additional 5 minutes, or until the vegetables are tender.
Ladle the soup into bowls, ensuring each serving gets an equal amount of wontons and vegetables.
Garnish each bowl with fresh cilantro leaves before serving.
Enjoy your comforting bowl of low-fat wonton soup!
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 16.6 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 574 mg | 44% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2698 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
