Low Sodium Boiled Wonton Soup
Savor the comforting warmth of Low Sodium Boiled Wonton Soup, a healthier take on the classic Asian favorite. Packed with tender homemade chicken wontons, vibrant julienned carrots, and nutrient-rich bok choy, this soup is a delicate balance of flavor and wellness. Seasoned with ginger, garlic, sesame oil, and a splash of low sodium soy sauce, every sip delivers aromatic depth without compromising on heart health. The wontons are hand-folded into perfect little pockets, simmered in low sodium chicken broth until they float, and completed with optional fresh cilantro and a touch of red pepper flakes for added flair. Ready in under an hour, this recipe is perfect for busy weeknights or cozy gatherings—ideal for anyone seeking a low-sodium yet deeply satisfying soup experience.
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 4 Green onions, finely chopped
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Black pepper
- 1 Carrots, julienned
- 1 cup Bok choy, chopped
- 36 Wonton wrappers
- 8 cups Low sodium chicken broth
- 2 cups Water
- optional Fresh cilantro, for garnish
- optional Red pepper flakes, for heat
Instructions
In a large mixing bowl, combine ground chicken, 2 chopped green onions, ginger, garlic, low sodium soy sauce, sesame oil, and black pepper. Mix until well incorporated.
Place a wonton wrapper on a clean, dry surface. Wet the edges with a little water using your fingertip.
Add about 1 teaspoon of the chicken mixture to the center of the wrapper.
Fold the wrapper in half over the filling to create a triangle shape. Press the edges to seal, ensuring there are no air pockets.
Bring the two corners of the triangle together, overlapping them slightly, and press to seal. Repeat with the remaining wrappers and filling.
In a large pot, bring low sodium chicken broth and water to a boil over medium-high heat.
Gently add the wontons to the boiling broth and cook for about 5 minutes, or until the wontons float to the surface and the chicken filling is cooked through.
Add the julienned carrots and bok choy to the soup pot and simmer for another 3-4 minutes until the vegetables are tender.
Ladle the wontons and broth into soup bowls.
Garnish with remaining chopped green onions, fresh cilantro, and a pinch of red pepper flakes if desired. Serve hot.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 7189 mg | 313% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 14.6 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5548 mg | 118% | |
*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.
