15-Minute Wonton Soup
This 15-Minute Wonton Soup is made for busy weeknights! Wonton soup is always a hit with my family & I love that this recipe is loaded with veggies.
Servings: 4 Servings
Calories: 378kcal
Ingredients
- 8 ounces shiitake mushrooms can substitute crimini mushrooms
- 1 teaspoon avocado or canola oil
- 1 tablespoon minced ginger
- 3 cloves garlic minced
- ½ teaspoon ground pepper
- 4 cups low sodium chicken broth
- 2 tablespoons soy sauce
- 2 teaspoon hoisin sauce
- ½ teaspoon chili garlic sauce optional
- 24 mini frozen wontons I use Trader Joe’s chicken cilantro wontons
- 4 cups chopped chard stems removed
Instructions
- Remove the stems from the mushrooms and discard the stems. Thinly slice the mushrooms.
- Set a large nonstick saucepan over medium heat and add the avocado oil.
- Add the mushrooms and ginger, and cook until the mushrooms are tenders, 3 to 4 minutes. Add the garlic and pepper, and cook for 1 minute.
- Stir in the chicken broth, soy sauce, hoisin sauce and chili garlic sauce (if using). Bring to a boil, then lower the heat to medium.
- Stir in the wontons and cook until the wontons are heated through, about 2 minutes.
- Remove from the heat. Stir in the chard. Serve.
Notes
Weight Watchers Points: 3 (Blue - Freestyle SmartPoints) / 3 (Green) / 3 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.25Cups | Calories: 378kcal | Carbohydrates: 59g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1276mg | Potassium: 540mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2200IU | Vitamin C: 24.3mg | Calcium: 75mg | Iron: 3.5mg
