Soups & Stews
This chicken and pork wonton soup recipe delivers the perfect balance of tender dumplings and rich, aromatic broth that tastes like a steaming bowl from your favorite Asian eatery. 💛 The secret lies in a slow-simmered broth infused with ginger, star anise, and pork bones—creating layers of umami that make every spoonful irresistible.
I've perfected this dish over years of testing, ensuring the dumplings stay plump while the broth remains crystal clear.
The recipe starts with a foolproof broth built on a base of pork bones and chicken thighs, which break down into gelatinous richness over hours of simmering. For the wontons, I offer both homemade wrappers (with a simple dough recipe) and store-bought shortcuts—because even weeknights deserve this comfort.
The filling combines ground pork and chicken with aromatic vegetables, creating dumplings that burst with flavor when bitten into.
What makes this soup truly special is the harmony between components: tender dumplings floating in a velvety broth, garnished with scallions and a drizzle of sesame oil.
The broth carries subtle notes of ginger and star anise, while the dumplings deliver a satisfying contrast of textures—soft filling encased in delicate wrappers. This is the kind of meal that warms you from the inside out, perfect for chilly evenings or when you crave a taste of home.
Serve with a side of steamed greens or a simple cucumber salad to balance the richness, and don't forget to offer extra wontons on the side—because they disappear faster than you think. The recipe scales beautifully for gatherings, and leftovers reheat just as well the next day. Let's get cooking!
Ingredients for chicken and pork wonton soup
Pork bones, chicken thighs, and tender wontons—just the right ingredients for a bowl that feels like home.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Bones 🍖 | 2 lb | Marbled for extra flavor |
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Wonton Wrappers 🥟 | 24 pieces | Store-bought or homemade |
| Ground Pork 🐖 | ½ lb | Lean or fatty works |
| Ground Chicken 🍗 | ½ lb | Freshly ground preferred |
| Green Onions 🧅 | 3 whole | White and green parts |
| Fresh Ginger 🌿 | 2 tbsp | Grated, peeled root |
| Star Anise 🌶️ | 2 whole | Lightly crushed |
| Garlic Cloves 🧄 | 4 cloves | Peeled and smashed |
| Sesame Oil 🫒 | 1 tbsp | Toasted for garnish |
| Vegetable Oil 🫒 | 2 tbsp | For stir-frying filling |
| Low-Sodium Soy Sauce 🥄 | 2 tbsp | For umami depth |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| White Pepper 🌶️ | ½ tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For dumpling slurry |
The pork bones are non-negotiable here—they build that rich, gelatinous broth that makes this soup sing. Ask your butcher for marbled pork bones if you're buying whole, or grab the pre-cut ones from the Asian market freezer section. Chicken thighs add depth without overpowering, and I always use bone-in, skin-on for extra flavor. The wonton wrappers? King Noodle or T&T are my go-tos—they're reliable and easy to find. If you're feeling ambitious, homemade wrappers are a game-changer, but store-bought works just fine for weeknight dinners.
No pork bones? Substitute with extra chicken thighs or even beef bones—just add them to the broth early. Fresh ginger and star anise are key for that authentic aroma, but if you can't find star anise, a pinch of cinnamon or cloves works in a pinch. The filling can be made ahead and refrigerated for up to 2 days, so prep it the night before. For the wrappers, if you're using store-bought, keep them in the freezer until ready to use—they stay fresher longer. The sesame oil should be toasted, not the flavored kind—it makes all the difference.
This soup tastes even better the next day, so make a double batch if you can. Store leftovers in the fridge for 4-5 days, or freeze the broth and dumplings separately for up to 3 months. I like to portion the dumplings into single servings before freezing—just thaw and drop into simmering broth. The broth can be made ahead and reheated, but add the dumplings fresh for the best texture. Garnish with extra scallions and a drizzle of sesame oil right before serving—it's the little touches that make it feel special.
Why You'll Love This Recipe
- One-Pot Magic: That rich broth from pork bones and chicken thighs? It builds itself while you prep the filling—no separate pots, no stress. Just toss everything in, simmer, and let the flavors meld. Honestly, I’ve made this on nights when I couldn’t even decide what to eat by 6 PM.
- Double-Meat Payoff: Ground pork and chicken in the wontons give you that textural magic—juicy, tender bites with a satisfying chew. The pork bones turn the broth into liquid gold, and the chicken thighs keep it hearty without being heavy. Between us, this is the kind of soup where my picky eaters actually finish their bowls.
- Leftovers That Shine: This soup tastes better the next day—yes, really. The flavors deepen, and the wontons soak up the broth perfectly. I portion it into containers on Sunday, and by Wednesday, it’s still the star of my lunch. (Pro tip: Freeze half if you’re not a leftovers hoarder like me.)
- Budget-Friendly Feast: Pork bones and chicken thighs stretch into a whole pot of soup, and wonton wrappers turn cheap ground meat into something special. I’ll be real: my grocery bill drops when this becomes a weekly staple. Plus, it’s the kind of dish that makes you feel like you’re serving restaurant-quality without the price tag.
Step-by-step instructions for chicken and pork wonton soup
Here's how to build a rich, aromatic broth and tender dumplings that'll make your soup unforgettable.
🔥 Step 1: Char and Simmer the Pork Bones for Deep Flavor
Preheat your oven to 450°F. Place the 2 lb pork bones on a baking sheet and roast for 20-25 minutes until they develop a deep brown crust. This caramelization unlocks incredible flavor in your broth.
Transfer the charred bones to a large stockpot and cover with 8 cups cold water. Add the 2 whole star anise and 4 smashed garlic cloves. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 45 minutes. Skim off any foam that rises to the surface—this keeps your broth clear and flavorful.
After 45 minutes, add the 1.5 lb chicken thighs (skin-on for extra richness) and the 2 tbsp grated fresh ginger. Return to a gentle simmer and cook for another 30 minutes. The chicken should be fork-tender and the broth should smell like heaven—this is your flavor foundation.
🍳 Step 2: Build the Umami-Packed Filling
While the broth simmers, heat 2 tbsp vegetable oil in a separate skillet over medium-high heat. Add the 0.5 lb ground pork and cook for 3-4 minutes until browned. Transfer to a bowl and set aside.
In the same skillet, add the 0.5 lb ground chicken and cook until no longer pink. Drain excess fat if needed, then return both meat mixtures to the skillet. Add the 2 tbsp low-sodium soy sauce, 1.5 tsp salt, and 0.5 tsp white pepper. Stir well and remove from heat.
Cut the 3 whole green onions into 1-inch pieces, reserving the green tops for garnish. Add the white parts to the meat mixture and toss to combine. Let cool slightly—this filling needs to be cool enough to handle when wrapping.
🥘 Step 3: Assemble and Cook the Wonton Dumplings
Prepare a bowl of cold water and another with 1 tbsp cornstarch mixed with 2 tablespoons cold water (your dumpling slurry). Take 24 wonton wrappers and place one in your palm. Add about 1 teaspoon of the pork-chicken filling to the center.
Dip your finger in the water bowl, then wet the edges of the wrapper. Fold and pleat the wrapper into a half-moon shape, sealing tightly. Repeat until all wrappers are filled. For extra security, I like to press the sealed edges with my finger to prevent leaks during cooking.
Bring a large pot of water to a gentle boil. Add the dumplings in batches (don't overcrowd) and cook for 3-4 minutes until they float to the surface. This means they're perfectly cooked through. Remove with a slotted spoon and set aside.
🥘 Step 4: Finish the Broth and Combine
Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract maximum flavor. Discard the chicken skin and bones. Return the broth to the stove and bring to a gentle simmer. Taste and adjust seasoning with more salt if needed.
Add the cooked dumplings to the broth and simmer for just 2 minutes to warm through. Ladle the soup into bowls, garnishing each with a drizzle of 1 tbsp toasted sesame oil and the reserved green onion tops. Serve immediately with steamed rice on the side.
⏰ Step 5: Rest and Serve for Maximum Tender Dumplings
Here's the secret to perfect texture: let the soup rest for 5 minutes before serving. This allows the dumplings to absorb some broth, making them even more tender. The broth will also have time to meld all its flavors together.
Each spoonful should deliver rich, pork-infused broth with tender dumplings that burst with savory filling. The contrast between the delicate wrappers and hearty filling makes this soup truly special. Don't forget to save some broth for next time—it freezes beautifully!
Pro Tips For Making Chicken And Pork Wonton Soup
- Char the Bones First: Before boiling, sear pork bones in a dry pot over medium-high heat until they turn deep brown—this unlocks way more flavor. I used to skip this and wondered why my soup tasted bland; now I always do it, even if it takes 10 minutes.
- Parboil Chicken Thighs: Simmer chicken thighs in salted water for 5 minutes before adding them to the main broth—this keeps them from turning rubbery. Trust me, I’ve ruined enough batches by throwing them in raw; pre-cooking guarantees tender meat.
- Freeze Wonton Filling: Shape your ground pork and chicken filling, then freeze it in a single log before wrapping—this prevents soggy wontons. I learned this after making a batch where the fillings leaked like a sieve; frozen filling stays firm until cooking.
- Simmer Low and Long: After adding wontons, reduce heat to a bare simmer (just small bubbles) and cover loosely—this cooks them evenly without breaking. I used to crank the heat, and half my wontons turned to mush; patience here makes all the difference.
Make-ahead tips for leftovers
Broth Prep Ahead
Make the broth the day before—it develops deeper flavor as it rests. After simmering the pork bones and chicken for 3 hours, strain and refrigerate the broth overnight.
The fat will solidify on top, making it easy to skim off later. I always double the batch and freeze half for future use. 💛
Dumpling Prep
Assemble the wonton filling up to 2 days ahead and store it in an airtight container. Keep the wrappers frozen until ready to use—they stay fresher longer. For homemade wrappers, roll them out and freeze between parchment paper for up to 1 month. Thaw completely before filling.
Freezer-Friendly Dumplings
Cook the dumplings, then freeze them in a single layer on a tray before transferring to a bag. When ready to use, drop them directly into simmering broth—no thawing needed. They'll cook through in 4-5 minutes. Label bags with the date to track freshness.
Broth Storage Tips
Store broth in quart-sized freezer bags with 1 inch headspace for expansion. Lay flat to freeze—it saves space and thaws faster. For quick reheating, simmer on low heat for 10 minutes before adding dumplings to prevent overcooking.
Weeknight Shortcut
Use store-bought wontons and pre-made broth (like Koyo or Swanson) to cut prep time in half. Just add your homemade pork-chicken filling and simmer. I keep a stash of wontons in the freezer for days when I'm short on time. 💡
Garnish Prep
Chop all garnishes—scallions, cilantro, and sesame seeds—1 day ahead and store in small containers. Keep sesame oil refrigerated to preserve its toasted aroma. Reheat soup gently on low heat and add garnishes just before serving for maximum freshness.
Nutrition facts
Frequently asked questions
Can I use ground turkey instead of pork and chicken?
Ground turkey works beautifully in the filling—just use 1 lb total (instead of 0.5 lb pork + 0.5 lb chicken) to maintain the right texture. For extra flavor, add ½ tsp smoked paprika to the filling. The broth will still shine with pork and chicken, so you get the best of both worlds.
How do I keep my homemade wontons from leaking?
Seal them tightly by wetting the edges with water, then pleating them into a half-moon shape. For extra security, press the sealed edges with your finger. If filling leaks, it’s often too wet—chill the filling for 10 minutes before wrapping. Also, don’t overfill (use 1 tsp filling per wrapper max).
Can I make this soup gluten-free?
Yes! Use gluten-free wonton wrappers (like King Noodle GF or T&T GF) and check that your soy sauce is tamari-based. The broth and filling remain naturally gluten-free. For extra texture, add ½ cup shredded napa cabbage to the filling—it holds up well during cooking.
Why does my broth turn cloudy?
Cloudiness usually means impurities or overcooking. Skim foam regularly during simmering, and avoid boiling vigorously. If the broth is already cloudy, strain it through a cheesecloth-lined sieve for a clearer finish. For extra clarity, add 1 egg white to the broth while simmering—it binds particles.
How do I reheat leftovers without drying out the dumplings?
Reheat broth separately on low heat until steaming, then add dumplings for just 2-3 minutes. Cover the pot to trap steam. For extra moisture, add 1-2 tbsp water per bowl. Never microwave—it makes wrappers rubbery.