Wonton Soup

6 chicken breasts
9 c. water
1 onion chopped
4 stalks celery, chopped
1 red bell pepper, chopped
2 t. salt
1 t. garlic pepper
2 garlic cloves, minced
1 t. basil
1/8 t. black pepper
8 sliced bacon, cooked
1 small carton mushrooms, sliced
1 pint baby spinach leaves
4 green onions, sliced
2 T. butter
1 package wonton wrappers
8 T. soy sauce

Boil chicken in water with onion, celery, red bell pepper, salt, garlic pepper, garlic cloves, black pepper and basil for 45 minutes in a large stock pot over medium high heat. Scoop out chicken with slotted spoon and let cool.

In a medium sauce pan, melt butter over medium heat. Add mushrooms and green onions. Sauté for 5 minutes and remove from heat. Add crumbled bacon to this mixture. Fold one spoonful into each wonton wrapper and fold in each side thoroughly.

Chop chicken and add to chicken broth in the stock pot. Also add the spinach. Heat over medium heat for 10 minutes more until hot and bubbly. Gently drop wontons into stock pot, one at a time. Cook 10 minutes more. Turn down heat to low and gently stir in soy sauce.

Grocery List

• chicken breasts
• onion
• celery
• red bell pepper
• salt
• garlic pepper
• garlic cloves
• basil
• black pepper
• bacon
• mushrooms
• baby spinach leaves
• green onions
• butter
• wonton wrappers
• soy sauce