Make Your Own Take Out Wonton Soup

Wonton Soup is a favorite take out soup at our home, and I am sure it is at yours too. You can make your own, and I dare say.. make it even better than many take out places! As our final week of #SouperOctober what could be better than making our own version of a take out classic?

How to make wonton soup
Tip Garden is all about creating short cuts for busy people, so I am using frozen wontons from the store, but my son and daughter in law, who have lived in China and Taiwan, make the most delicious homemade wontons and dumplings, would make theirs from scratch. I don't have time, and they don't live here.. so store bought for me!

Take out Wonton Soup recipe

Jans' Tip: You can buy chicken filled or pork filled wonton's  in the freezer section of most grocery stores, or Asian grocery stores. Either kind will work just fine!

This soup is so comforting! It will warm you heart and soul, and would be great along side an inexpensive noodle bowl for dinner or lunch.
How to make wonton soup

It makes a ton, so I cut the recipe in half ,since we are empty nester's now, but  it would feed a family for sure.

Here's my homemade version of Take Out Wonton Soup.

Take Out Wonton Soup:
Makes 6 servings:


7 cups Chicken Broth
30 (approx) small frozen wontons
1 lb. large shrimp- peeled and deveined
1 1/2 cups sliced mushrooms
1 carrot very  thinly sliced (i like then thin, to cook faster)
1/2 teaspoon ground ginger
1 Tablespoon soy sauce
1 /2 teaspoon garlic powder or 1 clove garlic minced
Optional: 3 leaves baby bok choy  separated
                 1/3 cup green onions thinly sliced


  • Pour chicken broth into large soup pot and heat over medium heat.
  • Add in ginger, garlic, and soy sauce. stir to blend.
  • Add frozen wontons, mushrooms, and carrots, and simmer on med-low 5-7 minutes till wontons cooked through and carrots are tender.
  • Add in bok choy and shrimp and simmer 3-4 minutes till cooked through.
  • Add in green onions just before serving.
  • Divide wontons evenly between bowls (no fighting!)

Wonton soup recipe


Butternut Squash Soup

Week # 3 of "Souper October" brings us to trying something new! I've always wanted to try Butternut Squash Soup. So I decided, I'd make you try it with me!  So I have a new recipe in hand to try!

I did not want to peel and cube up a squash myself, so I picked up a bag of already peeled and cubed butternut squash from the freezer section of the store! hey.. this is what Tip Garden is all about! Time saving ideas! (but I think you can also find them in the fresh produce section too!)

With a BLT sandwich on the side, this would make a lovely autumn / winter lunch in my opinion. This soup is SO lovely! It is smooth, creamy, lighlty sweet, but not too sweet. It is comforting and addicting! I could totally see some crumbled bacon from my BLT  sandwich on top of my soup too! I will be making this again.. and again!

Here's the recipe:
Printable Copy
Butternut Squash Soup

2 lbs butternut squash, peeled and cubed into chunks. (about 3 cups)
4 cups chicken broth
1 cup sour cream
1 Tablespoon butter
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon white pepper
1 Tablespoon sugar (optional)


  • Combine squash and broth in a large saucepan and bring to aboil over high heat.
  • Reduce heat to medium and cover. Simmer until squash is tender, about 20 minutes.
  • Uncover, remove from heat and cool.
  • Puree squash in blender or food processor.
  • Return squash puree to saucepan and place over medium-low heat.
  • Stir in sour cream, butter, cayenne pepper, salt, white pepper.
  • If squash lacks enough sweetness to your taste, add sugar.
  • Cook soup just until heated through, but not boiling.
  • Ladle into bowls and serve.

serves 6.


Kid Friendly "V-8" Chili

This chili recipe is a crowd pleaser with a little heat but not a lot, it's a mild chili on the sweet side too, so it is a bit more family friendly. I love to make this as a "2nd" option on my Game Day Chili Bar when we are feeding a crowd. Plus the crock pot does all the work in this recipe!

Our "Souper October" month continues with week #2. Last week I started with a classic, Creamy Chicken Soup, so this week I decided to throw you a curve ball with a twist in a spicy favorite. Too often chili is just too spicy for the littlest ones in our family or for some mild loving family members in the bunch, and this version is a fantastic one to make as a 2nd chili option for them.

 A few ingredients may surprise you, (I call it V-8 Chili) but trust me, this chili is delicious, and will have people coming back for more!  I have had it in my files forever, someone told me once they think it may be an old pampered chef recipe, but I've never been to one of those parties, so I don't know for sure. All I know is.. It's a great chili recipe to keep on hand!

Jan's tip: totally feel free to play around with the which meats you use and the amount of seasonings, but I would not decrease the liquids as they are needed for the rice to cook properly.

Printable Copy

V-8 Chili 

1 lb. ground turkey
1/2 lb. ground beef
32 oz. can tomato sauce
24 oz. can V-8 juice
1/2 cup chopped onion
1/2 cup chopped celery
1 Tbsp. chili powder
14 oz. can stewed tomatoes
1/2 cup uncooked wild rice
2/3 cup brown sugar
14 oz. chili beans
1 oz. chili seasoning packet

Brown ground turkey and ground beef. Drain well.
Place all other ingredients into a slow cooker and stir to blend.
Add meat to slow cooker.
Cook on low for 6-9 hours or high 4-5.


Creamy Chicken Soup

Creamy Chicken Soup is one of those soups that just warms your soul. It is a rich and soothing soup that just pleases everyone who has it. And the best part is, that is easy to make and easy on the budget too!
Chicken Soup

 This month of October, I've decided to make it "Souper October"! and share a  soup recipe every week this month. And what better way to start off, then with a creamy classic?

Just  a few minutes, a few ingredients and you have a warm soup waiting on the stove. I love to have this on the stove as an appetizer for when family or company is coming over for dinner on a chilly fall or winter evening or for a lunch with a slice of french bread.

Jan's Tip: This is the perfect use for that last little bit of rotisserie chicken you have left that isn't quite enough for anything else. just save 3/4-1 cup of diced chicken pieces for this soup.

Printable Recipe
Creamy Chicken Soup
Makes 8 cups

4 Tablespoons butter
1/4 cup + 2 tablespoons flour
6 cups chicken broth heated in a pan or bowl
3 egg yolks (discard the egg whites)
1 cup heavy cream
3/4- 1 cup chopped, cooked chicken
1/2 teaspoon salt


  • Melt butter in large saucepan over medium -low heat. 
  • Add flour, whisking until smooth.
  • cook 3 minutes, whisking constantly.
  • add 1 cup of the hot chicken broth, whisking vigorously to blend.
  • Whisk in remaining broth.
  • bring to a simmer stirring.
  • In a mixing bowl, whisk together egg yolks and cream. 
  • Ladle 1/2 cup of the hot broth into the egg mixture, whisking slowly. 
  • Pour egg mixture back into pan, whisking slowly.
  • Heat soup slowly (do NOT boil), addin gmore broth if too thick.
  • Add chicken and salt and heat thoroughly.
  • Serve warm.

Cream of Chicken Soup


Country Fair Blog Party: October 2016

It's another great blog party starting!  This is a month long link up. Come on and join us!
 Here are your hosts for the month:

                       Jan                               Nicole                              Laurie                                Val

           Tip Garden          A Kansas Farm Mom         Country LINKed       Corn, Beans, Pigs, Kids


Our First Place Winner from last month:
This post was the most viewed/read post from last months link up!

Country Fair Blog Part

Feel free to grab a Ribbon!

Also your post will be shared 
on my social media pages
and pinned to our Pinterest Board!

We had such a tight race for a winner that 3 bloggers tied for 2nd place, only 1 "view" separated them from the winner!

Honorable Mentions go to:
                    Turkey Bacon Explosion     Spider Deviled Eggs        Donuts from Canned Biscuits

 Country Fairs are full of food, crafts, cooking, gardening, farming, animals, family, and community

 So is our Country Fair Blog Hop!

Come Share what you are up to this month!

  • Link up to 3 of your best posts!
  • Visit a few other party goers and let them know you stopped by to see them!
  • Grab the button below and post it on your blog, so others will be invited too!
Country Fair Blog Party

Ready? Get set... Go!

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