Copy Cat Panera Thai Garden Chicken Wonton soup

1 pound Chicken - Extra Lean Ground chicken
2T. Lawry's Minced Onion (dried) (by CRISSMAN00)
2 clove Garlic minced
2 tbsp Kikkom Ponzu Sauce (by IMELDASHOEQUEEN)
3 1tsp Sesame Oil
3 tsp Ginger Root grated
1 tsp. Nakano Seasoned Rice Vinegar
48 wrapper, wonton (3-1/2" square Wonton wrappers (includes egg roll wrappers)
8 cup2 Rachel Ray Low Sodium Chicken Stock (by XVOLVOCOREX)
2 cup (8 fl oz) Water, tap
2 T. Ginger Root grated
4 oz.Portabella Mushrooms sliced
1 cup,matchstick Carrots
2 Broccoli,crowns cut into florets fresh
2 T. Miso
1 cup sliced green onion
1 cup sliced Cabbage, napa
2 tsp. A Taste of Thai Sweet Red Chili Sauce -
sesame seeds, whole, roasted and toasted (optional)
1 tub Knorr Homestyle Chicken Stock

Combine ground chicken through rice vinegar using your hands. Place scant tablespoon of chicken mixture on wonton wrapper. Seal edges with water and set aside. In large Dutch oven, combine chicken stock, water and Knorr chicken stock tub. Add carrots. Heat to low rolling boil. Meanwhile, lightly saute ginger, garlic and add mushrooms.Once stock is boiling add mushrooms, broccoli, miso and sweet chili sauce. After simmering 10 min., add green onion, cabbage and wontons. Cook wontons 3 min. Add sesame seeds if needed.

Serving Size: 10 1 cup bowls

Number of Servings: 10

Recipe submitted by SparkPeople user SMTURN70.