Asiago cheese in the chicken dumplings adds an Italian touch to wonton soup.

Mad Hungry, March 2011


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Stir chicken, cheese, chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and eggs in bowl and set aside.

  • Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2-inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 1 parsley leaf on top of filling. Moisten edges of wrapper with water and a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 8 ravioli.

  • Bring chicken stock to a simmer in a large pot. Season the chicken stock with salt and pepper to taste. Add the ravioli, one at a time, and cook 2 minutes. Divide stock and ravioli evenly between 4 serving bowls (8 serving bowls if serving as a first course).


Reviews (1)

10 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
I loved this soup! When I made my ravioli I had 20 instead of 8. I used parm cheese cause that is what I had but the flavor was just so good. Great recipe Lucinda! Thanks.