
This homemade chicken wonton noodle soup brings together tender filled wontons, savory broth, and classic soup vegetables in one comforting bowl. Make a full batch of wontons now, serve some in the soup, and freeze the rest for an easy meal later.
Make the wonton filling: add the ground chicken, parsley, garlic, water, dry sherry, lemon juice, butter, salt, sugar, dried thyme, and black pepper to a mixing bowl. Stir firmly in one direction until the mixture looks sticky, smooth, and well bound, about 8 to 10 minutes.
Set up your wrapping station with a parchment-lined sheet pan, the wonton wrappers, and a small bowl of room-temperature water. Bring a small pot of water to a boil so you can cook a test wonton before shaping the full batch.
To shape each wonton, place 1 to 2 tsp of filling in the center of a wrapper. Moisten the edges with water, fold the wrapper in half, and press out any trapped air while sealing the edges. Dab one corner with water, bring the two corners together, and press to secure. Transfer the shaped wonton to the prepared pan.
Cook 1 or 2 test wontons in the boiling water until the filling is cooked through. Taste and adjust the remaining filling with salt or pepper if needed, then continue wrapping the rest of the wontons.
Prepare the soup base while the wontons are ready. This amount of broth is intended for about half of the wontons, with the remaining uncooked wontons saved for another meal.
Heat the oil in a soup pot over medium heat. Add the onion and cook until softened and translucent. Stir in the carrots and celery and cook for 2 minutes, then pour in the chicken broth. Cover and simmer for about 20 minutes, or until the vegetables are tender. Season the broth with salt and pepper to taste.
Bring a separate pot of water to a steady boil. Cook fresh wontons for 5 to 6 minutes, or frozen wontons for 7 to 8 minutes, until the wrappers are tender and the chicken filling is fully cooked. Divide the wontons among serving bowls and ladle the hot vegetable broth over the top.
Keep the wonton wrappers covered with a slightly damp towel while shaping so they do not dry out. Avoid overfilling the wrappers, which can make them split during boiling. Freeze extra uncooked wontons in a single layer until firm, then transfer to a freezer bag and cook directly from frozen. If dry sherry is unavailable, use Shaoxing wine or another Chinese cooking wine.