- 4 cups chicken broth
- 1 cup beef broth
- 1 (4 ounce) can water chestnuts, drained and chopped
- 3 green onions, chopped (tops included)
- 1 package frozen wontons
- 1 (5 ounce) bag fresh baby spinach leaves
- 1/2 teaspoon Chinese five-spice powder
- salt to taste
- 1 pinch cayenne pepper (optional)
- Pour the chicken and beef broths into a large saucepan and bring to a boil over high heat. Add the water chestnuts, green onions, and frozen wontons and cook until the wontons are cooked through and floating, 2 to 3 minutes.
- Remove from the heat and stir in the fresh spinach. Cover the soup and let the spinach steam and soften in the hot soup for 2 minutes.
- Season with Chinese five spice, salt, and cayenne pepper.
04/04/2017
recipepes.com
weeknight wonton soup, recipe
PT15M
PT1H
5
455 calories
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