Old Fashion Chicken Soup with a Twist

Start to finish : 1 hour Makes 4 servings 

When it's cold outside , it's soup time , everything goes in a single pot , starting with an aromatic broth and a substantial array of vegetables , a little bit of protein and a crispy garnish , the best part is when dinner is over , there's only one pot to wash!

               FOR THE WONTON CRISPS :
12 .................square wonton wrappers 
1/2 ...............teaspoon canola or vegetable oil 
**salt**
                FOR THE SOUP :
6 ................medium scallions 
4................1-inch piece fresh ginger , unpeeled 
3 ...............garlic cloves , smashed and peeled 
1/2 ............cup rice wine , sake or dry sherry 
4 ...............cups low-sodium chicken broth 
1-1/2 .........cups thinly sliced carrots 
5 ...............ounces sliced or cubed shiitake mushrooms 
3 ...............tablespoons cornstarch whisked with 1/4 cup water 
1 ...............pound boneless chicken breasts cut into 1/2-inch cubes 
3 ...............cups sliced bok choy or napa cabbage 
1............... cup frozen peas (do not defrost) 
3............... tablespoons low-sodium soy sauce 
1 ...............teaspoon toasted sesame oil

1 .       Heat oven to 375*F . Cut wonton wrappers into 1/4-inch strips . In a bowl , toss the wonton strips . In a bowl , toss the wonton strips with oil and a pinch of salt . Arrange the strips in a single layer on a baking sheet . Bake on the oven's middle shelf until golden and crisp , 3 to 5 minutes . Let cool completely before serving .
2 .      Meanwhile , place the scallions on a cutting board , then use the side of a large knife or a rolling pin to lightly smash . cut the ginger into thin rounds , then sliced each round into thin matchsticks .
3 .       In a large saucepan over medium-high heat , combine the smashed scallions , sliced ginger , garlic , rice wine and broth . Bring to a boil , then reduce heat , cover and simmer for 15 minutes , use a slotted spoon to remove and discard the solids .
4 .       Add the carrots and mushrooms and simmer gently , covered for 5 minutes . Bring the liquid to a boil , then add the cornstarch-water mixture in a stream while whisking . Reduce to a boil .
5 .       Add the chicken , bok choy , peas , soy sauce and sesame oil . Cook gently until the chicken is just cooked through , about 10 minutes .
6 .     Ladle the soup into bowls and top each portion with some of the wonton crisps if using . 
TIP : 
Make sure the chicken goes in last . Cut into bite size chunks , it takes little time to cook , but will become tough and leathery if cooked to long .
Heart healthy