Wonton Chicken Noodle Soup

Slightly adapted from Marion Grasby

3 garlic cloves

1 tsp. black peppercorns

1-1/2” piece ginger, peeled and roughly chopped

2 tbsp. vegetable oil

2 bone-in chicken thighs

4 whole star anise

6 cups chicken stock

3 tbsp. soy sauce

1/2 tsp sea salt

Blanched Asian greens e.g. bok choy to serve

Cooked Chinese egg noodles (or your noodle of choice) to serve


4 oz. skinless, boneless chicken breast, partially frozen, minced in processor

¼ cup finely sliced scallions

1 tsp. sesame oil

½ tsp. sea salt

¼ tsp. ground white pepper

1 tbsp. water

1 tsp. cornstarch

4 oz. medium shrimp, peeled, deveined, roughly chopped

20 Melissa’s wonton wrappers

Use a mortar and pestle to pound the garlic, peppercorns, and ginger into a rough paste. Heat oil in a large pot over high heat and fry the paste for 30 seconds to 1 minute or until fragrant. Add the chicken pieces and cook, turning, until golden brown. Add the star anise, chicken stock, soy sauce, and salt. Bring to a simmer, then lower heat and gently simmer for 30 minutes. Remove chicken thighs from stock; allow to cool; slightly. Remove meat from bones, chop, and set aside to include in soup.

In the meantime, make the wonton filling. Place the ground chicken, scallions, sesame oil, salt, pepper, water, and cornstarch into a large mixing bowl. Mix until well combined and sticky. Then stir in the shrimp.

To form the wontons, place a tablespoon of the mixture onto the center of a wonton wrapper. Moisten edges with water and fold in half diagonally, and then bring one corner of the wonton to the center to meet the other. Repeat with remaining filling mixture.

Divide bok choy, chicken meat, and noodles among serving bowls.

Cook wontons in boiling water for 5 minutes or until cooked through. Drain and divide wontons among serving bowls. Strain the stock and ladle over the top.