Okay, friends, gather ’round because I’m about to share one of my all-time favorite soups – my go-to **Hot and Sour Chicken Soup** recipe. Honestly, this soup is like a warm hug on a chilly day, but with a little kick to keep things interesting. It’s savory, tangy, and has just the right amount of heat. Think of it as Chicken Noodle Soup’s more adventurous cousin – the one that’s traveled the world and brought back amazing flavors. And trust me, once you make it, you’ll wonder why you haven’t been making it all along!
What is hot and sour chicken soup?
So, what exactly *is* Hot and Sour Chicken Soup? Well, it’s essentially a flavorful broth-based soup that gets its signature “hot” and “sour” flavors from chili paste or flakes and vinegar (usually rice vinegar). Think of it as a symphony of flavors, where the savory chicken broth is the base, and then you layer in the tangy vinegar, spicy chili, and earthy mushrooms. It’s a classic dish in many Asian cuisines, each with its own unique twist. It’s essentially comfort food with a flavorful punch!
Why you’ll love this recipe?
Alright, let me tell you why I am so obsessed with this **Hot and Sour Chicken Soup** recipe. First and foremost, the flavor is just incredible! The balance of spicy, sour, and savory is seriously addictive. It’s one of those dishes that just warms you from the inside out. What I love most about this is how simple it is to throw together, especially on a busy weeknight. Seriously, it’s ready in under an hour, and most of that time is just simmering away on the stove.
And because it uses budget-friendly ingredients like chicken broth, mushrooms, and pantry staples, it won’t break the bank. Plus, it’s super versatile! I’ve made it with leftover rotisserie chicken, shredded poached chicken, even tofu for a vegetarian version. It’s one of those recipes that you can really make your own. I have tried making other soups but this one gets my vote hands down. My family loves it and now I love it too.
How do I make hot and sour chicken soup?
Quick Overview
Making this **Hot and Sour Chicken Soup** is easier than you might think! Basically, you’ll start by sautéing some aromatics like ginger and garlic. Then you add chicken broth, mushrooms, soy sauce, and all those wonderful flavorings. The chicken gets added towards the end, and then you thicken it up with a cornstarch slurry. Trust me, the aroma that fills your kitchen while it simmers is heavenly. And the best part is, it’s a pretty forgiving recipe, so don’t worry about being too precise.
Ingredients
For the Flavor Base: What is the flavor base
* 8 cups chicken broth (I prefer low sodium so I can control the salt)
* 4 cloves garlic, minced (fresh is always best!)
* 1 inch ginger, grated (peeled first, of course)
* 4 cups sliced shiitake mushrooms (cremini work too, but shiitake have a better flavor)
* 1/4 cup soy sauce (I use low sodium)
* 2 tablespoons rice vinegar (this is key for the sourness!)
* 1-2 tablespoons Chili Garlic Sauce (adjust to your spice preference)
* 1 teaspoon sesame oil (adds a lovely nutty flavor)
* 1/4 cup sliced green onions, for garnish
* Salt and pepper to taste
For the Chicken and Thickener: How do you make them taste
* 2 cups cooked chicken, shredded (rotisserie chicken is a lifesaver) * 1/4 cup cornstarch * 1/2 cup water * 1 cup rice flour * 3 cups pasta * 4 cups oats * 6 cups peanut butter *
What are the steps to
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add some chopped parsley and stir. Add the minced garlic and grated ginger and sauté for about a minute, until fragrant. How do you burn garlic?
Step 2: Build the Broth
What is the best chicken broth to serve? What are the benefits of sesame Bring to a simmer and let it cook for about 15-20 minutes to allow the flavors to blend together. I always do this because it really enhances the overall taste!
Step 3: Add the Chicken
Stir in the shredded chicken and let it heat through for a few minutes. When is the perfect time to taste and adjust the seasonings – add more chili garlic sauce if you like. If you want it spicier, add a splash of rice vinegar if you like it more tangier.
Step 4: Thicken the Soup
In a small bowl, whisk together cornstarch and water to create slurry. Slowly pour the slurry into the simmering soup, stirring constantly, until the soup thickens. What is the desired consistency Is it too thick to add broth?
Step 5: Serve and Garnish
What is the best way to serve hot and sour chicken soup? What is a good sign for kids to eat this immediately?
What should I serve it with?
This **Hot and Sour Chicken Soup** is fantastic on its own, but it’s also great with a few different accompaniments. For a complete meal, I love serving it with some steamed rice or a side of stir-fried vegetables. You can also add some crispy wonton strips for a little bit of crunch. My family always loves having a side of egg rolls or spring rolls with it too. During the colder months, I love serving the soup with my homemade garlic bread! My family and I have a tradition of watching movies together while enjoying a nice, warm serving of the soup.
How do you make a hot and sour chicken soup?
Okay, let’s talk about some tips and tricks for making this **Hot and Sour Chicken Soup** even better! First, when you grate the ginger, use a microplane grater – it makes it super fine and prevents those stringy bits. If you want a richer flavor, you can use homemade chicken stock instead of store-bought broth. The chili garlic sauce is what gives the soup its heat, so add it gradually and taste as you go to adjust the spice level. I always do this so I won’t over do it. Don’t be afraid to experiment with different types of mushrooms – enoki or oyster mushrooms would also be delicious. And if you want to make it vegetarian, simply swap the chicken for tofu and use vegetable broth.
If you don’t have rice vinegar on hand, you can use white vinegar in a pinch, but it won’t have the same subtle flavor. Be careful not to overcook the chicken, or it will become dry and tough. Adding it towards the end helps keep it tender. For a smoother soup, you can strain the broth after simmering it with the aromatics. And if you want to get fancy, you can add a swirl of beaten egg at the end, like in egg drop soup. I tested this recipe using a little bit of cornstarch to thicken the soup and it actually made it even better!
What are the Storing and Reheating Tips?
This **Hot and Sour Chicken Soup** is great for meal prepping because it stores really well. Let it cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. When reheating, you can either microwave it or heat it on the stovetop. If it’s frozen, let it thaw in the refrigerator overnight before reheating. The texture of the soup might change slightly after freezing, but the flavor will still be amazing. I always make a big batch of this soup so I can have leftovers for lunch during the week.
What are the most frequently asked questions on
Final Thoughts
What is my go-to recipe for hot and sour chicken soup? Is it delicious? I hope you’ll give it a try and let me know what you think! What are some of my favorite soup recipes?
Hot and Sour Chicken Soup
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts Cut into bite-sized pieces
- 4 cups Chicken broth
- 1 cup Water
- 1 cup Sliced mushrooms
- 1 cup Chopped carrots
- 1 cup Chopped celery
Instructions
Preparation Steps
- In a large pot or Dutch oven, combine chicken broth, water, chicken, carrots, celery, and mushrooms. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add soy sauce, rice vinegar, and chili garlic sauce. Stir well and simmer for another 5 minutes.
- Serve hot and garnish with green onions, if desired.
