Chicken Wonton Soup

• 2 tablespoons toasted sesame oil
• 1/2 cup finely chopped yellow onion
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced seeded jalapeno
• 7 ounces shiitake mushrooms
• 6 cups unsalted chicken stock (such as Swanson)
• 2 cups water
• 2 tablespoons rice vinegar
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 4 garlic cloves, smashed
• 1 (1-in.) piece fresh ginger, sliced
• 12 ounces ground chicken
• 1 large egg
• 32 round wonton wrappers
• 1 cup diagonally cut carrots
• 1 cup diagonally cut sugar snap peas
• 1/2 cup sliced green onions

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add yellow onion, minced ginger, minced garlic, and jalapeno; saute 4 minutes. Place onion mixture in a medium bowl.
2. Remove stems from mushrooms. Thinly slice mushroom caps; set aside. Add stems, stock, 2 cups water, vinegar, 1 teaspoon salt, black pepper, smashed garlic, and sliced ginger to pan; bring to a boil. Reduce heat; cover and simmer 45 minutes. Strain stock mixture over a bowl; discard solids. Return stock to pan over low heat, or follow freezing instructions.
3. Add remaining 1/4 teaspoon salt, chicken, and egg to onion mixture, stirring well. Working with 1 wonton wrapper at a time (cover the remaining wrappers to keep from drying), spoon about 2 teaspoons chicken mixture into center of wrapper. Moisten edges with water; gather up and pleat edges of wrapper around filling to form a purse. Repeat procedure with remaining chicken mixture and wrappers. Continue with step 4, or follow freezing instructions.
4. Add carrots to stock in pan; simmer 4 minutes. Add mushroom caps, dumplings, and peas; cook 8 minutes. Divide soup evenly among 8 bowls; sprinkle evenly with green onions.
5. HOW TO Freeze: Add vegetables to stock mixture; cool completely. Freeze stock mixture and dumplings separately in large ziplock plastic freezer bags. Thaw: Microwave stock mixture at MEDIUM (50% power) 3 to 4 minutes or until bag is pliable. Reheat: Pour stock mixture into a large Dutch oven; simmer 5 minutes or until thoroughly heated. Add frozen wontons; cook 3 minutes.

sesame oil, yellow onion, fresh ginger, fresh garlic, jalapeno, shiitake mushrooms, chicken, water, rice vinegar, kosher salt, black pepper, garlic, fresh ginger, ground chicken, egg, wonton wrappers, carrots, sugar snap peas, green onions

Taken from www.myrecipes.com/recipe/chicken-wonton-soup-1 (may not work)