Simple Homemade Chicken Soup - Two ways
Today I’m sharing two easy ways to make Chicken soup using basic pantry ingredients.
This is simple, comforting food that’s perfect for busy days, beginners, or when you want something warm and hearty without spending hours in the kitchen.
Version 1: Classic Clear Broth Wonton Soup
Minced chicken is mixed with simple aromatics and seasonings, then wrapped in wonton wrappers. The wontons are gently boiled until cooked, and the bok choy is blanched in the same pot for easy cleanup. The soup is finished with a light and flavourful broth made from chicken stock, and some basic seasonings.
Version 2: No-Wrap Chicken Ball Noodle Soup
If you don’t have wonton wrappers, this version is even easier. The seasoned ground chicken is shaped into chicken balls and boiled until cooked. Rice noodles are then cooked in the same pot, followed by the bok choy. The noodles are seasoned well before serving to ensure maximum flavor. To serve, place the noodles in a bowl, top with chicken balls and bok choy, and finish with the same savoury broth.
Both versions are simple, comforting, and made with everyday ingredients. One base recipe, two delicious ways to enjoy it — perfect for weeknight dinners or when you want something nourishing and satisfying.
INGREDIENTS
Chicken mixture
Ground Chicken - 500g
Garlic - 3 cloves
Soy Sauce - 1 tbsp
White pepper - 1/2 tbsp
Sugar - 1 tbsp
Cornstarch - 3 tbsp
Scallions - 15g
Soup
Chicken Stock - 1.5 ltr
Soy Sauce - 2 tbsp
Sugar - 1 tbsp
White Pepper - 1 tsp
Sesame Oil - 1 tbsp
Chicken Powder - 1 tbsp
Scallions - 15g
Garlic Oil (version 2)
Garlic - 10 cloves
Cooking Oil - 1/4 cup
Turmeric powder - 1/2 tsp
Noodles/Vermicelli (version 2)
Rice Vermicelli - 300g or one packet
Dark soy sauce - 1 tbsp
Chicken powder - 1 tbsp
White pepper - 1/2 tsp
Garlic Oil - 2 tbsp
Other ingredients
Wonton Wrappers - 20-25 sheets
Bok Choy - 3 bunches
Rice Noodles (for Version 2) - 1 packet or 300g
COOKING INSTRUCTIONS
PREPARE THE INGREDIENTS
Mince 13 cloves of garlic — reserve 3 cloves for the chicken mixture and 10 cloves for the garlic oil
Finely chop 3 scallion stalks (about 25–35 g)
Cut 3 bunches of bok choy in half and wash thoroughly
PREPARE THE GARLIC OIL
In a small microwave-safe bowl, add 10 cloves of minced garlic and ¼ cup cooking oil. I’m using sunflower oil here. Add ½ teaspoon turmeric powder for colour and mix well. Cover the bowl to prevent splattering, then microwave on medium-high heat for 5–7 minutes, or until the garlic turns golden and crispy.
That’s it — easy garlic oil in just a few minutes.
PREPARE THE CHICKEN
In a bowl, add 500 g ground chicken. Season with 3 cloves of minced garlic, 1 tablespoon soy sauce, ½ tablespoon white pepper, 1 tablespoon sugar, 3 tablespoons cornstarch to bind, and 15 g chopped scallions. Mix well until combined, then set aside.
MAKING THE SOUP
Heat 1.5 litres of chicken stock in a pot over medium heat. Add 2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon white pepper, 1 tablespoon chicken powder, 1 tablespoon sesame oil, and 15 g chopped scallions. Gently bring the soup to a simmer. Taste and adjust the seasoning to your liking
MAKING THE WONTON (version 1)
Place 1 tablespoon of the chicken mixture in the centre of a wonton wrapper. Fold it into a triangle, using a little water to seal the edges. Make sure it’s sealed tightly so it doesn’t open during cooking. Bring the two corners of the triangle together to form a wonton.
Place the wrapped wontons on a sheet pan lightly dusted with flour to prevent sticking.
Bring a large pot of water to a boil, then cook the wontons for 5–7 minutes, or until the chicken is fully cooked and the wontons float to the surface. Remove from the pot and serve immediately.
In the same pot of boiling water, blanch the bok choy for 30–45 seconds until just tender. Remove and serve immediately.
Place the wontons into a serving bowl, add the bok choy, then pour the hot, flavourful soup over the top. There you have it — a warm and comforting bowl of chicken wonton soup.
MAKING THE CHICKEN BALLS (version 2)
For this version, instead of using wonton wrappers, roll the chicken mixture into small bite-sized balls. Then boil them in hot water for about 5-7 minutes or until chicken is cooked through.
Once all the chicken balls are taken out, add the rice vermicelli to the pot and cook for a few minutes until soft.
Drain and rinse the vermicelli under cold water to stop the cooking process. Then season the noodles with 1 tablespoon of dark soy sauce, 1 teaspoon of chicken powder, 1/2 teaspoon of white pepper, and 2 tablespoons of garlic oil that we made earlier. Mix it well.
Serve by placing the noodles, chicken balls and bok choy in a bowl, and pour the soup over it. I am also adding some more garlic oil.
I hope you enjoy this recipe! Be sure to watch the YouTube video for step-by-step instructions. Link here - Simple homemade chicken soup with basic pantry ingredients - beginners recipe
