Soups & Stews
This chicken and pork wonton soup recipe delivers the perfect balance of rich broth and delicate dumplings—just like my grandmother used to make in Charleston.
The secret lies in a slow-simmered broth packed with umami from mushrooms, ginger, and star anise, while the wontons get their signature pillowy texture from a precise chicken-pork filling ratio. I've perfected this recipe over years of testing, ensuring every spoonful is both comforting and restaurant-worthy.
The beauty of this recipe is its flexibility—whether you're shaping handmade wontons for that authentic touch or using store-bought wrappers for convenience, the result remains the same: tender dumplings floating in a fragrant broth that's deeper in flavor than takeout versions.
The broth builds complexity through a three-stage cooking process: initial aromatics, meaty base, and final reduction, while the wontons stay light thanks to a quick sear in hot oil before simmering.
What you'll end up with is a steaming bowl of soup where each element works in harmony—golden-brown wontons with crisp edges and tender centers, a broth so rich it coats your spoon, and a garnish of fresh scallions that adds brightness.
The pork adds savory depth, while the chicken keeps the filling light, creating that perfect balance that makes this soup universally loved. It's the kind of meal that warms you from the inside out.
This recipe works equally well as a weeknight comfort dish or a centerpiece for gatherings—just double the wonton filling and broth if serving a crowd. The leftovers taste even better the next day, as the flavors meld and deepen. Let's get cooking!
Ingredients for chicken and pork wonton soup
Pantry staples meet Asian market finds for this soul-warming chicken and pork wonton soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Chicken 🍗 | 8 oz | Lean, finely ground preferred |
| Ground Pork 🐷 | 8 oz | Lean, finely ground preferred |
| Wonton Wrappers 🥟 | 16 pieces | Square or round, store-bought |
| Chicken Breast 🍗 | 1 lb | Boneless, skinless, for broth |
| Pork Shoulder 🐖 | 1 lb | Bone-in for richer broth |
| Shiitake Mushrooms 🍄 | 8 oz | Fresh or dried, sliced |
| Green Onions 🧅 | 4 whole | White and green parts separated |
| Fresh Ginger 🧄 | 2 tbsp | Minced, peeled, fresh preferred |
| Star Anise 🌟 | 2 whole | For deep aromatic flavor |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for finishing |
| Vegetable Oil 🫒 | ½ cup | For searing wontons |
| Low-Sodium Soy Sauce 🍶 | 2 tbsp | For umami depth |
| Oyster Sauce 🍶 | 1 tbsp | For richness, optional |
| Cornstarch 🌾 | 1 tbsp | For thickening broth |
The pork shoulder and chicken breast are non-negotiable for that deep, meaty broth—bone-in pork adds richness you won't get from boneless cuts. Costco or your local butcher are great spots for affordable, high-quality pork shoulder. For mushrooms, fresh shiitake from an Asian market has better texture than dried, but dried works in a pinch (just soak first). The wonton wrappers? King Noodle or Trader Joe's have reliable store-bought options, but if you're feeling ambitious, homemade wrappers take this to the next level. Look for wrappers that are thin but sturdy—they should hold their shape when folded.
No pork shoulder? Pork neck bones or chicken thighs with skin work too—they add fat and collagen for that velvety texture. Running short on shiitake? Cremini or oyster mushrooms are decent swaps, but they won't have the same earthy depth. The star anise is key—if you can't find it, 1 tsp ground anise seed is a substitute, but it won't be as aromatic. For the wonton filling, freeze the mixture for 20 minutes before shaping—it makes folding much easier. And if you're using dried mushrooms, soak them in warm water for 20 minutes, reserving the soaking liquid for extra umami in the broth.
This soup tastes even better the next day, so double the batch if you're feeding a crowd. Store leftovers in the fridge for up to 4 days, or freeze for 3 months—the broth actually improves with time. For reheating, warm gently on the stove and add a splash of water if it thickens too much. The wontons? Freeze extras on a tray before bagging—they won't stick together. And pro tip: save those leftover wonton wrappers—they're perfect for quick egg rolls or potstickers the next day.
Why You'll Love This Recipe
- Here’s what sold me: I can stretch a single pork shoulder and chicken breast into four servings without breaking the bank. The ground meats bulk it up, and the wontons add that restaurant-quality touch for way less than takeout. My wallet and my taste buds high-fived after the first batch.
- Pantry-Friendly Powerhouse: I swear by this recipe when I’ve got nothing but ground meats and wonton wrappers staring back at me from the fridge. No fancy herbs or hard-to-find spices—just garlic, ginger, and a splash of soy sauce to tie it all together. Honestly, it’s the kind of soup that turns "I don’t feel like cooking" into "I don’t want to stop eating."
- Double-Meat Magic: That combo of ground chicken and pork? It’s like a flavor party in your bowl. The pork shoulder adds depth, while the ground chicken keeps it light—plus, the wonton wrappers give you that perfect chewy bite. I’ll be real: my picky-eater husband actually finishes his bowl, and that’s saying something.
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. I make a big batch on Sundays, and by Wednesday, I’m still pulling out containers. The wontons hold up great when reheated, and the broth stays rich—no sad, watery leftovers here. (Yes, even on a Tuesday night when I’m too tired to think.)
Step-by-step instructions for chicken and pork wonton soup
Here's how to build a rich, aromatic broth and make pillowy wontons that float perfectly.
Prepare the Wonton Filling
In a large mixing bowl, combine the 8 oz ground chicken and 8 oz ground pork. Add the 2 tbsp minced fresh ginger, 6 cloves minced garlic, 2 tbsp low-sodium soy sauce, and 1 tbsp oyster sauce. Mix thoroughly with your hands or a fork until the ingredients are evenly distributed and sticky. This ensures every wonton gets that perfect balance of savory and aromatic flavors.
Real talk: if the mixture feels too dry, add 1 teaspoon of water at a time until it holds together when pressed. You want it moist but not soupy—think of it like cookie dough consistency. Cover the bowl and let it rest for 15 minutes while you prep the broth. This resting time helps the flavors meld and makes the filling easier to work with.
Make the Fragrant Broth
In a large pot, combine 8 cups water with the 1 lb chicken breast, 1 lb pork shoulder, 8 oz shiitake mushrooms, 2 whole star anise, and the white parts of 2 green onions. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 5 minutes—this ensures a clear, clean broth.
Simmer uncovered for 45 minutes to develop deep flavor. The broth should smell like a spice market—earthy, slightly sweet, and aromatic. After 45 minutes, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. You'll have about 6 cups of rich, flavorful liquid ready for the next step.
Assemble and Cook the Wontons
Place 16 wonton wrappers on a clean, flat surface. Using a spoon, place 1 teaspoon of filling in the center of each wrapper. Dip your finger in water and gently seal the edges by pressing them together. I like to make small pleats for extra security—this prevents leaks while cooking. Arrange the wontons on a plate and cover with a damp towel to keep them soft.
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the wontons in batches of 6-8 for 2-3 minutes per side until golden brown and crispy. They should float to the surface—this means they're properly sealed. Transfer the fried wontons to a paper towel-lined plate to drain excess oil.
Thicken and Finish the Soup
Return the broth to a simmer over medium heat. In a small bowl, whisk together the 1 tbsp cornstarch with 2 tablespoons cold water until smooth. Slowly pour this slurry into the simmering broth while stirring constantly. The soup will thicken immediately—keep stirring for 1-2 minutes until it reaches a smooth, velvety consistency. This step is crucial for that perfect dumpling soup texture.
Add the fried wontons to the pot and gently stir to coat them in the sauce. Turn off the heat and let everything sit together for 2 minutes to meld flavors. Drizzle with 1 tbsp sesame oil and sprinkle with the green parts of 2 green onions. Serve immediately with extra wontons on the side—this soup tastes best fresh from the pot!
Pro Tips For Making Chicken And Pork Wonton Soup
- Boil the Wrappers First: I learned this the hard way—adding wonton wrappers directly to the broth makes them soggy and flavorless. Drop them in the simmering broth 2-3 minutes before serving so they puff up perfectly without turning to mush.
- Brown the Ground Meat: Skip the pre-cooked route—sear the ground chicken and pork in a hot pan until deeply browned. This adds a meaty depth that raw meat just can’t match, and it prevents that "off" metallic taste in the broth.
- Shred Pork Shoulder Low and Slow: After braising the pork shoulder, resist the urge to rush the shredding. Let it cool slightly, then pull it apart with two forks—this gives you tender, clean shreds instead of a gluey mess. (Yes, even if you’re impatient like me.)
- Use Leftover Chicken Breast: That extra chicken breast? Dice it small and add it to the broth at the very end. It stays juicy and absorbs the broth’s flavor, turning into quick, flavorful bites without drying out like it would if cooked longer.
Regional styles of these flavors
Southern U.S. Style
In the Southeast, we take wonton soup and give it a hearty, comforting twist by adding smoked bacon and cornbread for serving. I like to crisp up 4 slices of thick-cut bacon and crumble it into the broth during the final simmer—this adds a smoky depth that balances the umami.
For the wontons, I swap in ½ lb ground pork shoulder (instead of chicken) to keep that rich pork flavor I grew up with. Serve with a side of buttermilk cornbread for dipping, and you’ve got a bowl that’s equal parts Asian-inspired and Southern soul food. 🔥
Northern Chinese Tradition
In regions like Shanghai or Beijing, wonton soup is all about light, delicate flavors and handmade wontons. The broth here is often clear and less rich, focusing on dried shiitake mushrooms and goji berries for subtle sweetness.
I’ve adapted this by using dried shiitake (soaked and sliced) and adding 1 tbsp goji berries to the broth during the simmer. For the wontons, I make them smaller and more intricate, folding them into half-moon shapes instead of the classic square.
Garnish with thinly sliced chives and a sprinkle of toasted sesame seeds for that authentic touch. ✨
Taiwanese Street Food Twist
Taiwanese wonton soup is a bold, spicy, and aromatic take on the classic. I love adding 1 tbsp of chili crisp (like Lao Gan Ma) to the broth during the final simmer, along with 1 tsp of white pepper for extra heat.
The wontons get a spicy kick too—mix ½ tsp of chili flakes into the filling before shaping. Serve with pickled mustard greens on the side for tangy contrast. This version is perfect for when you want something fiery and full of personality. 🌶️
Japanese Shoyu Ramen Influence
For a soy-based broth with a lighter touch, I blend in 2 tbsp of light soy sauce (instead of dark) and 1 tsp of miso paste into the broth during the final reduction.
The wontons take on a softer texture, almost like gyoza, and I add thin slices of nori on top for a seaweed crunch. Garnish with shredded daikon radish and bonito flakes for that classic ramen feel.
This version is cleaner and more umami-forward, with a broth that’s silky smooth rather than heavy. 💫
Modern Fusion Adaptation
If you’re feeling experimental, try a fusion approach with kimchi and sesame.
Add ½ cup of chopped kimchi to the broth during the final simmer for tangy brightness, and finish with a drizzle of sesame-ginger dressing (mix 1 tbsp toasted sesame oil, 1 tsp rice vinegar, and ½ tsp honey).
The wontons stay classic, but the bold, tangy-sweet contrast makes this a standout dish. It’s the kind of twist that feels fresh but still honors the original. 💡
Nutrition facts
Frequently asked questions
Can I make this wonton soup vegetarian?
Swap the chicken and pork for 12 oz firm tofu (pressed and crumbled) or 12 oz mushrooms (like shiitake or oyster) for the filling. Use vegetable broth instead of meat-based, and add 1 tbsp nutritional yeast to the filling for umami depth. The texture will be lighter, but the soup will still be rich and satisfying.
Why do my wontons fall apart when cooking?
This usually happens when the filling is too wet or the wrappers aren't sealed properly. For the filling, ensure it's moist but not soupy—add 1 tsp cornstarch if needed. When sealing, press the edges firmly and pleat them for extra strength. Also, don't overcrowd the pan when frying—give them space to crisp evenly. If they still leak, try using 1 less tsp of filling per wonton.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low-medium heat, adding a splash of water if the broth thickens too much. For freezing, place cooked wontons on a tray first to prevent sticking, then transfer to a bag with parchment between layers. Thaw overnight in the fridge before reheating.
Can I make the wonton filling ahead of time?
Yes! The filling keeps well in the fridge for 2 days or can be frozen for 3 months. For best results, let it come to room temperature before shaping. If frozen, thaw in the fridge overnight. Pro tip: Freeze the filling in 1-tsp portions on a tray first—this makes assembly much easier later.
What's the best way to make handmade wonton wrappers?
For authentic wrappers, mix 2 cups all-purpose flour, ½ tsp salt, and ½ cup warm water until a dough forms. Knead for 5 minutes, then rest for 30 minutes. Roll out ⅛-inch thick circles using a rolling pin or pasta machine. Keep covered with a damp towel to prevent drying. These take practice but elevate the dish dramatically!