Wonton Soup

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4 cups spinach leaves

3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs)

1 tablespoon low-sodium soy sauce

3/4 teaspoon black pepper

3/4 teaspoon chopped peeled fresh ginger

3/4 teaspoon dark sesame oil

2 garlic cloves, chopped

1 teaspoon salt, divided

40 wonton wrappers

1 large egg white, lightly beaten

2 teaspoons cornstarch

8 cups White Chicken Stock

Crushed red pepper (optional)

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