Chicken Noodle Wonton Soup

 

I tried making a chicken potato soup in the Instant Pot. Honestly, it was good, but my kids weren’t crazy about it. Plus, I had to go out of my way to get white sweet potatoes. And using the Instant Pot doesn’t necessarily mean it’s a fast recipe, you know? But then I made this chicken noodle wonton soup, which is all about shortcuts. This one is super fast AND delicious! Plus, I can keep the ingredients on hand easily. It’s reminiscent of chicken noodle soup in its flavors, but it has chicken wontons instead of noodles. I made this for a quick lunch and I’m planning to do so again soon! This makes about 2 servings for me.

4 cups chicken stock
1 cup frozen mixed vegetables, such as peas and carrots
20 frozen chicken and vegetable wontons (I prefer them on the smaller side)
½ tsp. kosher salt
¼ tsp. ground black pepper
dried thyme, optional

In a large pot, bring the chicken stock to a boil over high heat.

Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8–10 minutes.

Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.