Prepare Aromatics: In a large Dutch oven, heat and combine the ground pork, scallions, minced garlic, soy sauce, ginger, kosher salt, sesame oil, and white pepper. Mix until everything is well incorporated, creating fragrant aromatics for the wontons.

Make Wontons: Lay out your wonton wrappers and fill each with a spoonful of the pork mixture. Nestle a shrimp in the center of each, then dampen the edges and seal tightly to keep all that deliciousness inside.

Create Broth: In a separate pot, bring the low-sodium chicken stock and water to a boil. Add the chicken breast, ginger slices, and garlic cloves. Simmer gently until the chicken is fully cooked and tender, soaking up all those aromatic flavors.

Combine: Once the chicken is cooked, remove it, shred it into bite-sized pieces, and return it to the pot with the broth. Gently drop in the wontons and shrimp, cooking until the wontons are tender, about 5-7 minutes.

Add Vegetables: Stir in the sliced mushrooms, drained water chestnuts, and baby spinach. Cook until the spinach is wilted and the mushrooms are tender. Every ingredient adds texture and color to your comforting soup.

Serve: Ladle the steaming soup into bowls, garnishing with extra sliced scallions and any other toppings you desire. Enjoy this warm bowl of goodness straight from the pot!