Wonton Chicken Soup

Wonton Chicken Soup

1 [16-ounce / 454-g] pack frozen wonton wrappers
or
thawed frozen egg roll pastry sheets, halved 

Homemade Noodle Dough

3/4 cup [105 g] flour
1/4 teaspoon [1 mL] salt
1 egg
2 tablespoons [30 mL] cold water
Salted boiling water

Wonton Noodles

Wonton wrappers or halved egg roll pastry sheets
Approximately 1/2 cup [125 mL] boiled chicken dices
Boiling salted water

Soup

8 cups [2 L] chicken broth
1 cup [250 mL] tiny celery dices or thin slices
2 cups [500 mL] torn spinach leaves, stems removed
1 cup [250 mL] cleaned fresh mushrooms slices
Wonton noodles



Thaw frozen wrappers or make your own noodle dough.

Homemade Noodle Dough

Sift together flour and salt; beat in egg.
Pour in enough cold water to get an easy to roll dough.
Leave dough to rest before rolling, 1/8-inch [3-mm] thick.
Cut into approximately 3/4-inch [2-cm] each squares

.
Wonton Noodles

Evenly arrange chicken dices in the middle of half of dough squares.
Top with remaining dough squares.
Wet edges with water; seal.
Delicately drop wonton noodles into salted boiling water.
Boil noodles for 10 minutes.
Drain noodles; reserve.

Soup

Bring chicken broth to a boil.
Add celery dices or slices.
Leave to simmer for 5 minutes.
Mix in torn spinach and mushroom slices.
Leave to simmer for 5 minutes more.
Just before serving, reheat reserved drained wonton noodles in soup until hot.