Creamy Wonton Soup

This is my favorite way, the only way I make use of condensed cream of chicken. It’s so delicious, a cross between macaroni soup and wonton soup.  Don’t be discouraged by the list of ingredients, most of them or maybe all of them are in your pantry. This is easy to make -boil the soup, then mix, wrap and drop the dumplings; oh, you have to do a little slicing of the veggies but that’s very easy too. 🙂


makes 4-5 servings

250 ground pork
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon worcestershire sauce
dash of ground cayenne peppers (optional)
1 tablespoons red wine vinegar (optional)
2 tablespoons water
wonton wrappers
1 tablespoon cornstarch +2 tablespoon water to seal the edges of wonton wrappers

1 small can condensed cream of chicken soup
1 carrot, sliced thinly
shredded cabbage (as much as you like)
salt and ground black pepper to taste
granulated garlic
ground ginger
parsley flakes or green onions for garnish

Put a can of condensed cream of chicken plus 2 cans of water in a saucepan. Bring to a boil; season with granulated garlic, ground ginger and salt and pepper to taste.

Meanwhile, combine all the ingredients for the pork dumplings in a bowl. Put about a tablespoon of pork mixture on each wonton wrapper; brush edges with cornstarch mixture and fold 2 opposite corners to form a triangle or do it this way  (video)

Drop wontons gently one at a time in the boiling cream of chicken soup; bring to a boil again then add carrots and cabbage, cook until veggies are done. Taste and adjust seasonings if needed. Sprinkle with parsley flakes or green onions if you have some. Serve with crusrty bread or rice. Enjoy! 🙂

Happy Cooking!

♥ Have a nice day!! 🙂 ♥

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