Chicken and Pork Wonton Soup Recipe: Silky Broth and Juicy Dumplings in One Pot

This chicken and pork wonton soup recipe delivers the perfect harmony of tender dumplings and rich broth in one comforting bowl. 💛 The secret lies in balancing juicy, seasoned fillings with a silky broth that's both traditional and approachable—no pressure cooking required.

I've perfected this version after years of testing, ensuring the wontons stay plump and the broth develops deep, savory layers without being overly complex.

The process begins with crafting the filling—ground chicken and pork combined with aromatics and a touch of ginger for brightness, all wrapped in delicate wonton skins. While the dumplings boil, the broth simmers with star anise and Sichuan peppercorns, creating subtle warmth that lingers on the palate.

What makes this recipe special is how each component comes together: the dumplings absorb just enough broth to become tender, while the broth remains rich but not heavy.

By the time you're ready to serve, you'll have a steaming bowl of soup where every spoonful delivers both the satisfying bite of juicy wontons and the comforting depth of the broth. The dumplings stay intact yet tender, and the broth has that perfect balance of savory and aromatic notes.

This is the kind of dish that feels both luxurious and homestyle—ideal for chilly evenings or when you crave a meal that's equal parts nourishing and indulgent.

Serve with a sprinkle of green onions and a drizzle of chili oil for added brightness, or pair with steamed rice to make it a full meal. The beauty of this recipe is its versatility—it works as a standalone comfort dish or as part of a larger spread.

Let's get started on creating this restaurant-quality wonton soup at home.

Ingredients for chicken and pork wonton soup

Just 14 ingredients for the perfect harmony of juicy wontons and aromatic broth.

The ground meats are where the magic starts. Trader Joe's has the best pre-ground chicken and pork blends, but any 93% lean ground chicken and fresh pork will work. Look for pork with good marbling—it keeps the filling juicy. Wonton wrappers? King Noodle makes the best, but any store-bought will do. Fresh ginger and garlic are non-negotiable here—they bring that bright, fresh kick that makes the filling sing. If you're using dried ginger, toast it first to wake up those flavors. The sesame oil might seem small, but it's what makes the filling taste like a proper restaurant version.

No sesame oil? Toasted peanut oil works in a pinch. Out of star anise? 1 tsp ground cinnamon plus 1/2 tsp anise extract gets you close. The Sichuan peppercorns can be skipped if you can't find them, but the dish loses that subtle tingle without them. For the broth, homemade is ideal, but Pacific Foods or Kitchen Basics store-bought work great. The wonton wrappers need to be at room temperature when you fold them—just let them sit out for 10 minutes. And if you're feeling fancy, use whole wheat wonton wrappers for a nutty twist.

This soup tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 5 days—the broth keeps its richness, and the dumplings stay tender. Freeze portions for 3 months by laying them flat on a tray first, then transferring to a bag. The chili oil should be kept in the fridge and added fresh when serving. For a quick meal prep hack, make a double batch of filling and freeze it in portions—just thaw and wrap when you're ready to cook.

Step-by-step instructions for chicken and pork wonton soup

Here's how to make this comforting soup with rich broth and tender dumplings.

In a large bowl, combine the 1 lb ground chicken and 1 lb ground pork. Add the 2 tbsp soy sauce, 1 tsp salt, 0.5 tsp white pepper, and 1 tsp Sichuan peppercorns. Mix thoroughly with your hands until the meat is evenly coated and slightly sticky—this helps bind the filling later.

Next, finely mince the 4 cloves garlic and 2 tbsp fresh ginger using a knife or food processor. Add these to the meat mixture along with 1 tbsp sesame oil and mix again until everything is well incorporated. The aroma should be intense and inviting—this is your flavor foundation.

Fill a large bowl with warm water and let the 24 wonton wrappers soak for 5-10 minutes until pliable. Work with one wrapper at a time—place about 1 tablespoon of the meat mixture in the center of each wrapper. Fold the wrapper diagonally to form a triangle, then pinch the edges tightly to seal.

For extra security, I like to press the edges with my thumb while gently twisting them—this prevents leaks during cooking. Arrange the sealed wontons on a plate and cover with a damp towel to keep them from drying out while you prepare the broth.

Heat a large pot over medium-high heat and add 6 cups chicken broth. Toss in the 2 whole star anise and let the broth come to a gentle simmer. Here's where the magic happens: the star anise will infuse the broth with subtle licorice notes, deepening the flavor profile.

While the broth heats, toast the 1 tsp Sichuan peppercorns in a dry skillet for 1 minute until fragrant. Add them to the simmering broth along with the wontons. The broth should bubble gently—if it boils too vigorously, reduce the heat to medium-low to prevent the wrappers from breaking.

Simmer the wontons for 6-8 minutes until they float to the surface and the filling is cooked through. This is your visual cue that they're ready—no need for a thermometer here. The wrappers should be translucent and the meat filling should be fully cooked.

While the wontons cook, thinly slice the 3 whole green onions. Remove the wontons with a slotted spoon and transfer them to a serving bowl. Pour the broth through a fine-mesh strainer into the same bowl, reserving the wontons in the broth. Discard the star anise and peppercorns unless you want to reuse them for another batch.

Return the broth to the pot and bring it back to a gentle simmer. Stir in the sliced green onions and let them wilt for 1 minute to release their fresh flavor. Ladle the hot broth over the wontons in bowls, making sure each serving gets a generous portion of both.

Drizzle each serving with 2 tbsp chili oil (optional) and serve immediately. The contrast of the silky broth, juicy dumplings, and aromatic chili oil makes every bite irresistible. Pair with steamed rice to soak up all that delicious broth!

Health benefits of this chicken and pork wonton soup

Protein Powerhouse

This soup packs a serious protein punch with both chicken and pork—about 40 grams per serving. The combination delivers all nine essential amino acids your body needs for muscle repair and immune function.

I always notice how satisfying this is after a long day at the smoker—it’s the perfect balance of lean protein from chicken and rich, flavorful pork. 💪

Low-Calorie Comfort

At just 350-400 calories per bowl, this wonton soup delivers restaurant-quality comfort without the guilt. The broth-based nature keeps it light, while the wontons add satisfying texture.

I often serve this to guests who want something hearty but still feel good about their meal—it’s a win-win for flavor and nutrition.

Digestive Benefits

The ginger and garlic in the filling aren’t just for flavor—they both support digestion. Fresh ginger helps soothe the stomach, while garlic contains allicin, which may reduce inflammation. Plus, the broth’s warmth is naturally soothing, making this an excellent choice when you’re feeling under the weather.

My grandma always swore by ginger soup for colds, and this version does the trick!

Rich in Aromatics

Star anise and Sichuan peppercorns aren’t just flavor enhancers—they’re packed with antioxidants. Star anise contains compounds that may help regulate blood sugar, while Sichuan peppercorns provide a gentle warming sensation that can boost circulation.

The sesame oil adds healthy fats, too—just 1 tablespoon provides 140% of your daily vitamin E needs. It’s the little details that make this soup so much more than just comfort food.

Balanced Nutrition

This recipe naturally balances protein, healthy fats, and complex carbohydrates from the wonton wrappers. The broth’s low sodium content (if using homemade) makes it heart-healthy, while the green onions add vitamin K for bone health.

It’s one of those rare dishes where every component works together to create something that’s both nourishing and indulgent—exactly what I aim for in my cooking.

Frequently asked questions