Soups & Stews
Transforming pantry staples into Campbell's-style wonton soup delivers the nostalgic comfort of a classic canned soup—homemade and better. This recipe captures the essence of creamy chicken broth, tender egg noodles, and delicate wontons in just 30 minutes, using ingredients you likely already have on hand.
The secret lies in balancing rich broth with subtle seasonings to recreate that familiar taste without the can.
What makes this recipe work is the simplicity of its components: a well-seasoned chicken broth base, perfectly cooked egg noodles, and store-bought or homemade wontons that float effortlessly in the warm liquid.
The process is straightforward—simmer the broth, cook the noodles separately to maintain texture, and assemble everything at the end for maximum freshness. This method ensures each bite delivers that comforting, familiar flavor profile that makes wonton soup a staple.
By the time you're done, you'll have a steaming bowl of creamy, aromatic wonton soup with tender noodles and perfectly seasoned broth that tastes just like the classic you remember.
The broth is rich enough to coat your spoon while remaining light enough to let the flavors of the wontons shine through. This recipe proves that homemade comfort food can be both quick and deeply satisfying.
Serve with a sprinkle of green onions or a dash of black pepper for extra freshness, and enjoy the familiarity of a pantry staple transformed into something truly special. The best part? Leftovers reheat beautifully, making this the perfect meal for busy weeknights or cozy family dinners.
Ingredients for campbell's wonton soup
Pantry staples plus a handful of fresh ingredients. No fancy shopping needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Broth 🍗 | 4 cups | Low-sodium preferred, homemade or quality store-bought |
| Egg Noodles 🍜 | 8 oz | Fresh or dried, cooked separately |
| Wonton Wrappers 🥟 | 12 pieces | Store-bought or homemade filling |
| Ground Pork 🥩 | ½ lb | Fresh or frozen, for wonton filling |
| Green Onions 🧅 | 3 whole | Sliced thin, for garnish |
| Garlic Cloves 🧄 | 3 cloves | Minced for wonton filling |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Soy Sauce 🍶 | 1 tbsp | Light or dark, for depth |
| Oyster Sauce 🥢 | 1 tbsp | For umami richness |
| Cornstarch 🌾 | 1 tbsp | For thickening broth |
| Water 💧 | ¼ cup | For cornstarch slurry |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Vegetable Oil 🫒 | 1 tbsp | For stir-frying wontons |
| Cilantro 🌿 | ¼ cup | Chopped, optional garnish |
The broth is where the magic happens. Low-sodium chicken broth keeps things balanced—no need to fuss with salt later. I grab Swanson or Pacific Foods from the store, but homemade is even better if you've got time. For the wonton filling, ground pork is classic, but you can swap in shrimp or chicken if you prefer. The key is keeping everything cold until you're ready to cook—no thawing pork on the counter. If you're using frozen pork, just toss it in the filling mix straight from the freezer; it'll cook through in the broth.
No wonton wrappers? Substitute with store-bought dumpling wrappers or even thick tortillas in a pinch. Running low on sesame oil? A dash of toasted sesame seeds plus a little peanut oil works too. The cornstarch slurry is non-negotiable for that creamy texture—just whisk it smooth before adding to the broth. For extra richness, add a splash of coconut milk (about 2 tbsp) to the finished soup. And if you're making a big batch, double the wonton filling and freeze half for next time—it keeps for 3 months in the freezer.
This soup reheats like a dream—just warm it gently on the stove. Keeps for 4-5 days in the fridge, but honestly, it disappears faster than that. I always make extra and freeze portions for lazy nights. The noodles cook best fresh, but you can parboil them ahead and store separately. Garnish with green onions and cilantro right before serving—fresh herbs make all the difference. And if you're feeling fancy, top with a drizzle of chili oil for some heat.
Why You'll Love This Recipe
- Pantry to Plate: I swear, this soup starts with ingredients you already own. No fancy shopping—just broth, wrappers, and pork. The only real work is boiling noodles, and honestly? That’s half the battle won.
- Umami Bomb: That ground pork gets crispy on the edges while staying juicy inside, and the wonton wrappers? They add this cheffy depth—like a little surprise in every bite. The green onions tie it all together with freshness that cuts through the richness.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Assemble it fresh, or make a big batch and store it for days. The noodles stay tender, the wrappers hold up, and it’s always a hit—whether it’s my kid’s school lunch or my post-work snack.
- Budget Magic: A single package of wrappers and a block of broth stretch this into four servings without breaking the bank. Leftovers? Even better the next day when the flavors meld. It’s the kind of meal that makes grocery day feel like a win.
Step-by-step instructions for Campbell's wonton soup recipe
Here's how to make this comforting classic in under 30 minutes using simple pantry staples.
Prepare the Wonton Filling
In a medium bowl, combine the 0.5 lb ground pork, minced 3 cloves garlic, 1 tbsp soy sauce, 1 tbsp oyster sauce, and 0.25 tsp black pepper. Mix gently with your hands until just combined—don't overwork it or the filling will get tough. The mixture should look moist but still hold together when shaped. I like to let it sit for 5 minutes while I prep the wrappers, which helps the flavors meld slightly.
Cut the 3 whole green onions into thin strips, keeping the white and green parts separate. You'll use the whites in the filling and the greens for garnish later. If your wonton wrappers are frozen, thaw them in warm water for 10-15 seconds before using—just enough to make them pliable but not soggy. Keep them covered with a damp towel to prevent drying out.
Assemble and Cook the Wontons
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, take 1 wonton wrapper and place about 1 teaspoon of pork mixture in the center. Fold the wrapper diagonally to form a triangle, then seal the edges by pinching firmly with your fingers. You should have about 12 wontons total.
Carefully add the wontons to the hot oil in a single layer, leaving space between them. Cook for 2-3 minutes until the bottoms are golden brown and crispy. Flip each wonton once and cook for another 30 seconds. Transfer to a paper towel-lined plate to drain excess oil. The wontons should be golden and slightly puffed—if they're browning too quickly, reduce the heat slightly. Keep them warm while you prepare the soup base.
Make the Soup Base
In a large pot, combine the 4 cups chicken broth, 0.5 tsp salt, and 1 tbsp sesame oil. Bring to a gentle boil over medium-high heat. While waiting for the broth to heat, whisk together the 1 tbsp cornstarch and 0.25 cup water in a small bowl until smooth. This cornstarch slurry will help thicken the soup slightly.
Once the broth is boiling, reduce heat to medium-low and slowly pour in the cornstarch mixture while stirring constantly. The soup will begin to thicken immediately—keep stirring for 1-2 minutes until it reaches a smooth, slightly glossy consistency. You're aiming for a broth that coats the back of a spoon but isn't gluey. If it thickens too much, add 1-2 tablespoons of hot water to adjust the texture.
Finish and Serve
Add the cooked wontons to the soup and simmer gently for 3-4 minutes. Stir in the 8 oz egg noodles and cook according to package directions until al dente—usually about 5-7 minutes. The noodles should be tender but still have a slight bite. Taste the soup and adjust seasoning if needed, adding a splash more soy sauce or a pinch of salt as necessary.
To serve, ladle the soup into bowls and garnish with the sliced green onion whites and chopped 0.25 cup cilantro. The aroma of toasted sesame oil and fresh herbs will make this simple soup taste like a restaurant favorite. Serve immediately while the wontons are still warm and the broth is steaming—this is when it tastes best, with all the flavors perfectly balanced.
Pro Tips For Making Campbell'S Wonton Soup
- Parboil Noodles First: I learned this the hard way—tossing raw egg noodles into simmering broth makes them turn to mush. Instead, cook them separately for 2-3 minutes until just tender, then add them to the soup last. This keeps their bite, and the noodles won’t turn to glue.
- Sear Pork Before Mixing: The ground pork in Campbell’s recipe stays bland if you just stir it in raw. Break it into small pieces first, then sear in a dry pan over medium-high heat until browned—about 3-4 minutes. The Maillard reaction adds depth that stirring alone can’t match.
- Skip the Crowded Wonton Pan: Stacking wontons too close in the steamer means soggy, unevenly cooked edges. Space them at least ½ inch apart and fold the corners inward to seal. If they stick, use a damp paper towel between layers—no one likes fighting their own food.
- Simmer Broth Low and Slow: Boiling the broth aggressively makes the noodles and wontons turn to mush. Once everything’s in the pot, reduce heat to a gentle simmer (tiny bubbles, not rolling). This keeps the soup cohesive and the flavors from separating—trust me, it matters more than you’d think.
Health benefits of this recipe
Protein-Packed Comfort
Wonton soup delivers a satisfying 15-20 grams of protein per serving, thanks to the ground pork filling and egg noodles. This makes it an excellent choice for post-workout meals or when you need a filling lunch that keeps you energized.
The pork provides essential amino acids for muscle repair, while the broth adds hydration without heavy calories. I always feel more satisfied after a bowl than with lighter soups. 💪
Low-Calorie Warmth
At just 300-350 calories per serving, this wonton soup offers comforting flavors without the guilt. The broth base is naturally low-calorie, and using lean ground pork (or shrimp) keeps fat content in check.
For an even lighter version, I swap half the pork for finely chopped mushrooms—they absorb flavors beautifully while adding fiber. Perfect for cozy nights when you crave warmth but want to stay mindful of your intake.
Digestive Benefits
The egg noodles provide complex carbohydrates for sustained energy, while the ginger and garlic in the wonton filling aid digestion. The broth's warmth helps soothe the digestive tract, making this soup particularly comforting when you're feeling under the weather.
I've found that sipping it slowly helps settle my stomach better than heavier meals. The green onions add a refreshing crunch that also supports gut health.
Bone-Strengthening Broth
Chicken broth is rich in collagen and minerals like calcium and phosphorus, which support bone health. Using homemade broth boosts these benefits significantly compared to store-bought versions. I always make a big batch of broth when I roast a whole chicken—it freezes perfectly and adds depth to this soup.
The cornstarch thickening doesn't interfere with these nutrients, preserving the broth's natural benefits while creating that familiar creamy texture.
Immune-Boosting Ingredients
Garlic and ginger in the wonton filling pack a punch of antioxidants and anti-inflammatory compounds that support immune function. The sesame oil adds vitamin E, while the green onions provide vitamin K. Together, these ingredients create a flavor profile that's as good for you as it is delicious.
I keep a small jar of minced garlic and ginger in my freezer for quick access to these immune-boosting ingredients whenever I make this soup. 🌱
Customizable Nutrition
This recipe easily adapts to dietary needs. For a vegetarian version, swap pork for finely chopped mushrooms and tofu, adding 1 tsp soy sauce and ½ tsp sesame oil to the filling. Gluten-free? Use tamari instead of soy sauce and ensure your wonton wrappers are certified gluten-free.
The broth can also be made vegetarian by using vegetable broth. I've tested all these variations and found they maintain the soup's comforting essence while meeting different dietary requirements.
Nutrition facts
Frequently asked questions
Can I make this wonton soup without wonton wrappers?
Use store-bought dumpling wrappers or even thick tortillas in a pinch. For a quick shortcut, try pre-made frozen wontons—just add them directly to the broth during the last 3-4 minutes of cooking. If you're feeling adventurous, make your own wrappers with flour, water, and a pinch of salt for an authentic touch.
How do I keep the wontons from sticking together?
Work with wontons in batches and keep any unused wrappers covered with a damp towel while you cook. When adding them to the broth, stir gently to separate them. For extra insurance, lightly coat the wontons with a tiny bit of vegetable oil before adding to the soup. This prevents clumping and keeps them floating beautifully.
Can I use shrimp instead of pork in the wonton filling?
Yes! Finely chop 0.5 lb cooked shrimp and mix with 1 tbsp soy sauce, 1 tbsp oyster sauce, and 0.25 tsp black pepper. Shrimp adds a delicate sweetness that pairs perfectly with the broth. For extra flavor, toss the shrimp in 1 tsp toasted sesame oil before mixing. This works especially well if you're making a lighter version.
Why did my broth turn out too thin?
This usually happens if the cornstarch slurry wasn't whisked smooth or if the broth wasn't hot enough when added. Next time, heat the broth to a full boil before stirring in the slurry, and whisk vigorously until the mixture is completely dissolved. If it's still too thin, mix 1 tsp cornstarch with 1 tbsp cold water and stir in—this will thicken it instantly.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze the soup (without noodles) for up to 3 months. Reheat gently on the stove, adding a splash of water if the broth seems too thick. The wontons will stay tender when reheated slowly—never microwave directly from frozen.