Renovated Won Ton Soup


  • Makes6 to 6 250 mL

This quick and healthy dinner is one part chicken noodle soup, one part Chinese takeout


  • 2 900-mL pkg chicken broth, (or 7 cups homemade stock)

  • 1 tbsp white wine, or sherry (optional)

  • 2 green onions

  • 2 sprigs cilantro

  • 1 1/2-in. piece fresh ginger

  • 250 g ground chicken

  • 1 tsp tamari

  • 1 tsp toasted sesame oil

  • 1/2 tsp granulated sugar

  • 2 cups medium-width egg noodles

  • 2 cups broccoli florets


  • In a large covered pot, combine stock and wine, and bring to a boil. Chop green onions (white and green parts) and cilantro (leaves and stems); mix together and keep about half off to the side for later. Peel, then finely chop or grate ginger, using a microplane or the finest holes on a grater.

  • Combine ground chicken, half of the green onion-cilantro mixture, ginger, tamari, sesame oil and sugar. With 2 teaspoons, make free-form meatballs: Scoop a bit of the ground chicken mixture with one, then push it onto a waxed-paper-lined tray with the other. (It's OK if they aren't round.)

  • Place noodles in boiling stock and cook, stirring, for 3 minutes. Add meatballs carefully, using tongs, then broccoli florets. Stirring gently so as not to break the meatballs, cook for 3 to 4 minutes longer, then test a meatball. If it's still pink inside, continue cooking for another minute or so.

Nutrition (per serving)

Carbohydrates 12.4g, Fibre 3.2g.

This article was originally published on Oct 01, 2008

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