This soup is spectacular and easy to prepare.  This is a Chinese style soup filled with premade wontons, chicken, shrimp, and vegetables that swim in broth.   This is my favorite soup that I often serve with Vietnamese Eggrolls – Air Fried, or Deep Fried on the side.

Ingredients:

• ½ a bag of frozen mini wontons from a 24 oz. bag (I used Korean style mini wontons from Bibigo)
• 10 cups water
• 2 ½ Tbsp. chicken bouillon
• 1 large carrot, peeled and sliced ¼ inch thick
• 4 large white mushrooms, cut into quarters
• ½ a large yellow onion, slice thin
• 1 bunch of green onions, sliced thin
• 2 chicken breasts cut into 1-inch cubes
• 12 large shrimps, peeled, cleaned, and deveined
• ½ tsp. garlic powder`
• 1 Tbsp. soy sauce
• 1 bunch Bok choy, cut into large chunks

Directions:

1. Bring water and bouillon to a boil.  Once boiling turn down heat and add garlic powder, carrots, mushrooms, and chicken breast.  Turn heat to medium-high and cook for 15 minutes.
2. Add Bok choy and cook for 5 min.   
3. Next, add shrimp and onion, cook for 3 minutes, or until the shrimp are done. Stir in soy sauce and green onion, then serve.