Chicken Wonton Soup

I'm a big fan of making something out of seemingly nothing. While staying with a friend of mine recently, there wasn't much in the fridge to cook, and I didn't feel up to going out. As I always do, I searched the kitchen for something appetizing to whip up. Turns out, there wasn't much, but I was able to make the best of it! This was the outcome
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Does it look delicious? That's because it was!!! Here were the ingredients:


Ok, for you non-cooks out there, this is really simple. I'm going to tell you how to make this, but keep in mind, I don't measure anything, so I'm going to approximate measurements.

Most of my soups start with chicken broth. Some people make it themselves, but it affordably comes made from the store. In this case, there were 2 cans of it in the house, so open and pour those in a pot with a can of cream of mushroom soup. You should be using a large size pot. Add water to about the height you want your soup to be. Boil liquid. Chicken broth it self isn't always super flavorful, and I was worried that it would be bland, so I also dissolved a vegetable bouillon cube in the boiling mix. When that dissolved I added 3 peeled tomatoes. I could have just used one bag of chicken stuffed wontons (from the freezer section of your grocer), but since there were 2 kinds in the freezer, I wanted to try both. I used about half if not more of each bag. Then I added salt, pepper, fresh cut basil and crushed red pepper because I thought it could use a kick.

Spinach should be added last because it really doesn't take long to cook. While waiting on the wontons to boil, I still felt like this Asian soup lacked Asian flare. I searched the kitchen one more time and came across this yummy sauce:



So toss in the spinach and about as much from this bottle of Gyoza Dipping Sauce as appears missing in the picture and boil! Cool and serve!