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Delicate wontons in a clear, savory broth make a light, protein-rich breakfast soup. A fresh, healthy family recipe perfect for morning comfort.
In a bowl, gently mix the ground chicken, 1/2 cup chopped green onion, diced shiitake mushrooms, egg, 1 tbsp soy sauce, 1/2 tsp salt, and sesame oil until combined; do not overmix for tender filling.
Place a wonton wrapper on a clean surface, add 1 tablespoon of filling in the center, moisten edges with water, and fold to seal; repeat with remaining wrappers and filling.
Bring chicken broth to a simmer (medium heat) in a large pot, add sliced carrot and remaining mushrooms, and cook for 5 minutes to infuse flavor.
Gently drop in wontons one by one, stirring very lightly to prevent sticking. Cook over medium heat for 5–6 minutes until wontons float and filling is cooked through.
Add baby spinach, remaining soy sauce, white pepper, and remaining green onion. Let simmer 1 minute more, tasting and adjusting salt if needed. Serve hot for best texture.
