4oz Boneless Skinless Organic Chicken Breast
.5 tbsp Fresh Garlic Finley Chopped
To Taste Salt and Pepper
2 tbsp Finley Chopped Scallions
6 – 8 Wonton Skins
1 Organic Free-Range Eggs (Scrambled, Raw)
10 cups Home-Made (or Store Bought) Chicken Broth
4 oz Water Chestnuts
4 oz Bamboo Shoots
4 oz Fresh Carrots (Matchstick Sized Julienne)
2 tbsp Mushrooms (Your Choice!)
6 – 8 Scallions (For Garnish)
To make the Chicken Wontons, start by finely chopping the chicken, garlic, and scallions together into a paste-like consistency, and season to taste. Add a small amount of the mixture to a wonton skin and fold on the diagonal. Seal together with egg-wash. Par-cook in boiling water for 8-10 minutes.
To make the soup, start off with the chicken broth of your choice, and bring to a simmer. Add all vegetables and parcooked wontons and cook for 2-3 minutes. Portion into a bowl with 1-2 wontons per person, and garnish with freshly sliced scallions.