Wonton Soup... For The Soul


Me and my lil immune system fared well all winter long and I thought I was gonna skate by without getting sick, but alas, I caught a not so beautiful cold. The only thing I wanted was chicken soup and definitely not out of a can. But I also had no energy to really REALLY make myself soup so I cheated... and I WON! This recipe is insanely good, fast and easy because I use a rotisserie chicken and wonton wrappers as my noodles. It’s so soothing and I truly believe in the magic of chicken soup when the bug comes creepin’. However, now that I’m all better, I want this soup again and again! #MakeItBeautiful

1 whole rotisserie chicken, shredded
2 Quarts chicken stock
1 inch ginger, peeled & minced
2 garlic cloves, minced
1 shallot, sliced into rings
1/2 serrano, sliced into rings
I lime, juiced
1 Tbl Rice Wine Vinegar
1/2 stack of wonton wrappers, sliced into ribbons
1 Tbl oil 
Garnish with, scallions, crushed peanuts, lime wedges and additional serrano if desired

Remove the skin from the chicken and debone, set aside

In a pot over medium-high heat, sauté shallots in a tablespoon of oil for about 5 minutes, then add garlic and ginger and sauté until softened

Add chicken stock to the pot and bring to a boil over high heat. Meanwhile, grab a stack of wonton wrappers and slice into quarters, about 1/2 inch wide ribbons

Once you reach a boil, add your noodles one at a time to avoid sticking together and stir continuously. When the noodles are done, about 3-4 minutes, reduce heat to a simmer and add serrano, lime juice, vinegar and chicken

Let soup simmer for 10 minutes. Ladle soup into bowls, finish with sliced scallions, crushed peanuts, a lime wedge and additional slices of serrano