The 15-Minute Dinner I Make Once a Week

A package of frozen wontons saves me on the nights when I just can’t with dinner. The biggest effort with this dish is keeping wontons in your freezer on standby. 

When it’s dinnertime, you just need to add some aromatics to a pot along with a carton of broth, bring everything to a boil, and add the frozen wontons to make a simple, flavorful soup. For a more balanced meal, stir in some quick-cooking greens at the end. If you’re feeling fancy, top with something fresh and flavorful, like green onions, sliced chiles, bean sprouts, cilantro, or any other tender herb. 

It’s an endlessly customizable dinner that you can whip up to suit a variety of preferences and needs. The aromatic broth, tender, juicy wontons, and fresh, vibrant greens make it taste like you devoted much more time than you did. 

This wonton soup has saved me many times. It’s fast and easy, making me feel like a kitchen wizard—even on the nights I can barely remember my own name. So next time you’re staring into the void of your fridge, wondering if cereal for dinner is acceptable (again), remember: your freezer holds the key to a 15-minute meal that’ll make you feel like you’ve got your life together. 

Choosing the Best Wontons for the Job

Let’s talk about wontons. My favorites are the bibigo Fully-Cooked Chicken and Cilantro Mini Wontons from Costco. They’re bite-sized, versatile, tasty, and cook in two minutes. They’re also a great value purchased in bulk from Costco and often go on sale twice a year. Because they’re fully cooked, they’re hard to mess up. 

Trader Joe’s Chicken Cilantro Mini Wontons are also a great choice, but any frozen wonton will do. Just check the cooking time on the package and adjust accordingly. In a pinch, you can use frozen dumplings instead.

How To Make My 15-Minute Wonton Soup

This recipe can be easily multiplied. To make two servings, you’ll need:

• 1 (32-ounce) carton low-sodium chicken broth
• 2 to 3 green onions, white and light green parts sliced (about 1/4 cup), thinly sliced dark green ends reserved for garnish
• 1-inch piece of ginger, sliced into 5 rounds
• 1 medium clove garlic, minced
• Salt, to taste
• 20 mini chicken (or other) wontons, like bibigo
• Fresh lime juice, to taste

Add the chicken broth, white and light green parts of the green onions, ginger, and garlic to a medium pot and bring to a boil over high heat. Cover with a lid, reduce to low, and simmer for 10 minutes.

Remove the lid and season with salt, to taste. Bring the mixture back up to a boil, add the frozen wontons to the broth, and cook according to package directions. 

Add the fresh lime juice and more salt, as needed, to taste. Serve immediately with the reserved green onions for garnish and your choice of toppings. 

Wonton Soup Add-Ins and Substitutions

This soup is like a blank canvas, and I encourage you to experiment and have fun with it. There’s no wrong way to make this quick wonton soup. Here are some of the ways I like to mix it up:

• Choose your own adventure. When it comes to the broth base, you can make it lean into any flavor profile you like. If you’re craving more of a traditional chicken soup vibe, simmer chopped carrots, celery, onion, and dried thyme in your broth and simmer until they’re tender. For a Thai-inspired soup, add Makrut lime leaves and lemongrass. If you like the flavor of hot and sour soup, add some tang with rice vinegar and stir in a whisked egg or two to bulk up the broth. 
• Add greens. Spinach, bok choy, broccolini, kale, or even shredded cabbage. If it’s green and edible, it’s fair game. Depending on what you choose, you’ll have to determine when to add it. For heartier vegetables, add them while the broth is simmering. More delicate greens, like spinach, can go in after the wontons have cooked.
• Give it a protein boost. Shredded rotisserie chicken, frozen shrimp, tofu cubes, or a soft-boiled egg (this gadget is very helpful) for that ramen shop vibe are all easy and delicious protein add-ins.
• Bulk it up: Toss in some ramen, soba, udon, or rice noodles for a heartier, more filling meal.
• Toppings galore. The toppings can make or break this soup. When the fridge is bare, or I’m truly exhausted, the sliced scallions will suffice. But I almost always add cilantro and/or Thai basil, a handful of bean sprouts, and something for heat. We like spicy food and often use fresh chilies and chili oil or chili crisp.