I love ordering wonton soup with my Chinese take-out. And the wontons and broth are always good, but sometimes I wish there was more to it. That’s what inspired this wonton noodle soup. It’s a Chinese-inspired take on a soul soothing chicken noodle soup with the addition of delicious wonton dumplings.
This soup is broth-y, rich in chicken flavor and chock full of veggies which make this a soup a full meal.
Instant Pot vs. Stove Top
I’ve made this recipe in the Instant Pot and on the stove top. I provided the steps for both methods below. But, I do prefer the Instant Pot method because it’s more straight forward and it’s faster.
For some reason, the Instant Pot makes a clearer broth without the need to skim or strain which is my sticking point. I really hate skimming soups. But other than that, the stove top version works fine (and obviously doesn’t require you to have an electric pressure cooker.)
The soup will take about 15-minutes longer on the stove top than in the Instant Pot, so the time difference isn’t huge.
- Shop: Instant Pot
Chicken Considerations
You may be tempted to substitute the bone-in chicken thighs with a boneless option–or even white meat. I strongly advise against this. The rich, deeply flavored chicken broth that you get from the chicken thighs is the real allure of this soup. The bone-in, more heavily flavored dark meat chicken fortifies the initial dose of chicken stock and creates an elixir that will make you feel that all is right in the world for a few moments.
Wonton Noodle Soup with Chicken & Cabbage
Ingredients
- ½ tbsp neutral oil like vegetable or canola
- ½ large onion
- 1 3-inch piece ginger root peeled and sliced in half lengthwise
- 4 cloves garlic smashed
- 2 quarts chicken stock boxed or homemade
- 4 bone-in, skin-on chicken thighs
- 2 scallions sliced into 1/4-inch pieces; whites and greens separated
- 1 large carrot peeled and sliced on the bias about 1/4-inch thick
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- ¼ tsp white pepper
- ¼ head green cabbage ~2-3 cups; shredded about 1/4-inch thick
- 8 oz fresh Chinese wheat noodles
- 12-16 frozen wontons
Instructions
Instant Pot Instructions
- Set the Instant Pot to high using the sauté function. Add the oil. Once the oil heats up, char each cut side of the onion and ginger in the hot oil. You are looking for a very, very dark brown color. Turn off the sauté function.
- Add the garlic cloves, chicken stock, and chicken thighs to the pot. Lock the lid on the Instant Pot and pressure cook on high for 30 minutes. When the pressure cooking cycle is complete, release the pressure using the quick release method. Remove the lid. Then remove the chicken to a plate. And remove the onion, ginger, and garlic cloves.
- Turn the sauté function on again to high. Let the broth come up to a heavy simmer. Add the carrots and white parts of the scallions. Let this simmer for 5-minutes.
- While the carrots are cooking, remove the skin from the chicken and discard. Then pick the chicken off the bones and shred into bite sized pieces. Set aside.
- Add the soy sauce, fish sauce, and white pepper to the soup. Add the cabbage and noodles. Stir into broth. Add the wontons. Simmer for about 4-5 minutes until the noodles are cooked and the cabbage is tender. Stir in the chicken.Add green parts of the scallions as garnish.
Stove Top Instructions
- Set a 6-quart Dutch oven or soup pot over medium-high heat. Add oil. Once the oil heats up, char each cut side of the onion and ginger in the hot oil. You are looking for a very, very dark brown color.Add the garlic cloves, chicken stock, and chicken thighs to the pot. Bring to a simmer. Cover and continue to simmer for 45-minutes.
- After 45-minutes, the chicken should be cooked and very tender. Remove the chicken and set aside on a plate. Strain the broth through a fine meshed sieve into another large pot or bowl to remove the remaining solids. Once strained, pour back in the original pot. Place back on the stove over medium-high heat.
- Bring the stock back to a simmer and add the carrots and white parts of the scallions. Cook for 5-minutes. While the carrots are cooking, use a spoon to skim any foam or oil that appears on the surface of the soup.
- Add the soy sauce, fish sauce, and white pepper to the soup. Add the cabbage and noodles. Stir into broth. Add the wontons. Simmer for about 4-5 minutes until the noodles are cooked and the cabbage is tender.
- Remove the skin from the chicken and discard. Then pick the chicken off the bones and shred into bite sized pieces. Add to the soup.
- Add the green parts of the scallions before serving.
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