Wonton noodle soup is a heartier version of a favorite take-out dish. Wontons and a rich chicken broth are joined with noodles, chicken, cabbage and carrots. The result: a Chinese-inspired chicken noodle soup that's filling enough to be an entire meal.
13-inch pieceginger rootpeeled and sliced in half lengthwise
4clovesgarlicsmashed
2quartschicken stockboxed or homemade
4bone-in, skin-onchicken thighs
2scallionssliced into 1/4-inch pieces; whites and greens separated
1largecarrotpeeled and sliced on the bias about 1/4-inch thick
1tbspsoy sauce
1tbspfish sauce
¼tspwhite pepper
¼headgreen cabbage~2-3 cups; shredded about 1/4-inch thick
8ozfresh Chinese wheat noodles
12-16frozen 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.