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Wonton Soup Broth

MAKES 8 CUPS Even if you don’t make wontons, you'll want to make this broth. A mixture of chicken and pork goodness, it’s luscious and pure in flavor. When you strain out the solids, you can separate the pork and chicken, discard the chicken skin, separately shred both meats, and refrigerate or freeze for another use, such as our delicious Enchilada Pie (recipe here).


  • 2 pounds country-style pork ribs
  • 2 pounds chicken thighs legs, and wings
  • 3 green onions coarsely chopped
  • 2- inch piece fresh ginger peeled and sliced
  • 1-1/2 teaspoons kosher salt


  1. In a large stockpot over high heat, bring 12 cups water and the ribs, chicken, green onions, and ginger to a boil. Reduce the heat and simmer, uncovered, for 4-1/2 hours. Pour the broth through a sieve into a pot and reserve or discard the solids (see note above). Stir in the salt and let the broth cool, uncovered. When cool, refrigerate, covered, for at least 1-1/2 hours. Skim the fat off the surface of the broth and reheat the broth to serve.