Okay, picture this: it’s a gloomy, rainy day, you’re feeling a bit under the weather, and all you crave is something warm and comforting. That’s exactly when this Hot and Sour Chicken Soup Recipe swoops in to save the day. Honestly, it’s like a warm hug in a bowl! It’s got this incredible tangy-spicy kick that just wakes up your taste buds. It’s much easier to whip up than you think, and it rivals any takeout version. If you’re a fan of Tom Yum soup, prepare to be obsessed with this equally flavorful and satisfying dish – but with the added bonus of hearty chicken and a slightly thicker, more comforting broth.

What is hot and sour chicken soup?

Hot and Sour Chicken Soup is basically a flavor explosion in a bowl! Think of it as a culinary adventure with a vibrant mix of spicy, sour, and savory notes all playing together in perfect harmony. It’s essentially a Chinese soup characterized by its pungent flavors – the “hot” coming from chili or white pepper, and the “sour” coming from vinegar. While recipes vary, the key is that balance between those two elements. The chicken adds a hearty protein element, making it a complete and satisfying meal. It’s surprisingly versatile, too – perfect as a light lunch, a comforting dinner, or even a restorative pick-me-up when you’re not feeling your best.

Why do I love this recipe?

Okay, so why will you become absolutely addicted to this Hot and Sour Chicken Soup Recipe? Let me tell you! What I love most is that flavor. Seriously, the combination of the tangy vinegar, the kick of chili, and the savory chicken broth is just unbeatable. It’s like a symphony of flavors dancing on your tongue! Then, there’s the simplicity. Don’t let the exotic flavors fool you – this soup is surprisingly easy to make. It comes together in under an hour, making it a lifesaver on busy weeknights. Plus, it’s incredibly cost-effective. You probably already have most of the ingredients in your pantry!

Beyond that, it’s so versatile! You can easily customize it to your liking. Add more veggies, adjust the spice level, or swap the chicken for tofu for a vegetarian option. It’s also a great way to use up leftover cooked chicken. It’s way better than any canned soup, and I promise, once you make it from scratch, you’ll never go back. I’d even say it’s a great alternative if you love Egg Drop Soup but want something with more oomph. The vibrant taste, the ease of preparation, and the budget-friendly ingredients make this soup a winner in my book.

How do I make hot and sour chicken soup?

Quick Overview

Making this Hot and Sour Chicken Soup Recipe is easier than you might think! Basically, you’ll start by sautéing some aromatics like ginger and garlic to build the flavor base. Then, you’ll add chicken broth, shredded chicken, and a medley of vegetables. The magic happens when you stir in the hot and sour elements – vinegar, soy sauce, Chili Garlic Sauce, and white pepper. A cornstarch slurry thickens the soup to the perfect consistency. Seriously, it’s mostly just chopping and stirring – anyone can do it!

Ingredients

For the Soup Base:
* 8 cups chicken broth (low sodium is best so you can control the salt)
* 1 tablespoon sesame oil (adds a nutty depth)
* 2 cloves garlic, minced (fresh is always best!)
* 1 inch ginger, minced (peel it first!)
* 4 cups shredded cooked chicken (leftover rotisserie chicken works great!
* 1 cup sliced shiitake mushrooms (you can use other mushrooms if you prefer), but chiizu mushrooms add an extra layer of flavor. What is the best umami flavor?
* 1 cup sliced bamboo shoots (adds a nice crunch)
* 1/2 cup sliced wood ear mushrooms (optional but adds great texture)
* 1/4 cup sliced green onions, plus more for garnish.
* 1/4 cup chopped cilantro, plus more for garnish

For the Hot and Sour Flavors:
* 1/4 cup rice vinegar (adjust to taste)
* 2 tablespoons soy sauce (low sodium)
* 1-2 tablespoons chili garlic sauce (depending on your spice preference) * 1 tablespoon thyme garlic powder (Depending on flavor)
* 1 teaspoon ground white pepper (this is key for the “hot” element)
* 1 tablespoon cornstarch (for thickening)
* 2 tablespoons water (for the cornstarch slurry)
* 1 large egg, beaten (optional, for egg drop ribbons)

How do I follow step

Step 1: Sauté Aromatics

In a Dutch oven, heat the sesame oil over medium heat. Add the chopped cilantro and stir to combine. Add the minced garlic and ginger and sauté for about 1 minute, or until fragrant. How do you burn a candle?

Step 2: Add Broth and Chicken

How do you make chicken broth? Reduce the heat to a simmer.

Step 3: Add Vegetables

Add the sliced shiitake mushrooms, bamboo shoots, and wood ear mushrooms (if using) to the pot. Simmer for about 5-7 minutes, or until the mushrooms are tender.

Step 4: Add Hot and Sour Flavors

In a small bowl, whisk together the rice vinegar, soy sauce, and white pepper. Set aside. What are some of the best soups that you can make and stir well? I usually add a bit more rice vinegar for extra tang!

Step 5: Thicken the Soup

In a small bowl, whisk together cornstarch and water to create slurry. Slowly pour the slurry into the soup, stirring constantly, until it thickens to your desired consistency. I like mine nice and thick!

Step 6: Add Egg Drop (Optional)

If you’re using the egg, slowly drizzle the beaten egg into the soup while stirring gently with a wooden spoon. How do you make egg drop ribbons?

Step 7: Finish and Garnish

Stir in the green onions and cilantro. How do you serve soup in a bowl? Serve immediately and enjoy!

5. What to Serve It With

What is the best way to serve it?

What’s your favorite hot and sour chicken soup recipe? What can you serve alongside it to make it a complete meal?

For a light lunch:What are some good side dishes with steamed rice? What are some of the best spring rolls to serve?

What is a hearty dinner?Serve with stir-fried vegetables like broccoli or bok choy. Is it healthy to eat a salad?

As an Appetizer: Offer a small bowl as a starter before a main course of dumplings or noodles. It’s a great way to kick off a Chinese-inspired feast!

For a Cozy Night In: Just a bowl of soup is perfect on its own! Sometimes, all you need is that warm, comforting goodness.

My family also loves having some crunchy wonton strips on the side for dipping. It adds a fun textural element! And honestly, sometimes I just grab a spoon and enjoy it straight from the pot – no judgment! The important thing is to enjoy it however you like!

6. Top Tips for Perfecting Your Hot and Sour Chicken Soup

Top Tips for Perfecting Your Hot and Sour Chicken Soup Recipe

Want to take your Hot and Sour Chicken Soup to the next level? Here are some of my top tips:

Ginger Prep: Always peel your ginger before mincing it. The skin can be a bit tough and fibrous. I use the edge of a spoon to scrape it off – it’s much easier than using a knife!

Spice Level: Adjust the amount of chili garlic sauce to your liking. Start with a small amount and add more to taste. Remember, you can always add more, but you can’t take it away! I’ve definitely learned that lesson the hard way!

Mushroom Choice: Feel free to experiment with different types of mushrooms. I love shiitake for their umami flavor, but oyster mushrooms or enoki mushrooms would also be delicious.

Thickening Consistency: Be careful not to add too much cornstarch slurry at once, or your soup could become too thick. Add it slowly, stirring constantly, until you reach your desired consistency. If it gets too thick, just add a bit more broth to thin it out.

Egg Drop Technique: For the best egg drop ribbons, make sure your soup is simmering gently, not boiling. Drizzle the beaten egg slowly into the soup while stirring gently with a fork. This will create those delicate, feathery strands. I used to just dump the egg in, and it ended up in a big clump! Not pretty!

Vinegar Adjustment: Taste the soup after adding the rice vinegar and adjust as needed. Some people prefer a more sour flavor, while others prefer a more balanced taste. It’s all about personal preference!

I also like to add a splash of fish sauce sometimes for an extra layer of savory flavor. It’s not traditional, but it adds a nice depth. And don’t be afraid to experiment with other vegetables! Carrots, celery, and snow peas would all be great additions. The key is to have fun and make it your own!

7. Storing and Reheating Tips

Storing and Reheating Tips

Got leftovers? Here’s how to store and reheat your Hot and Sour Chicken Soup Recipe:

Room Temperature: I wouldn’t recommend leaving it out at room temperature for more than 2 hours. Bacteria can grow quickly!

Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day, as the flavors have had time to meld together!

Freezer Instructions: For longer storage, you can freeze the soup for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container or bag. Thaw it in the refrigerator overnight before reheating.

Reheating: You can reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. Or, you can microwave it in a microwave-safe bowl for 2-3 minutes, stirring every minute, until heated through. Be careful not to boil it!

If you’re freezing the soup, it’s best to add the green onions and cilantro after reheating, as they can lose their flavor and texture in the freezer. And if you added the egg, it might become a bit rubbery after freezing, but it will still taste delicious! Trust me, I’ve done it many times!

8. Frequently Asked Questions

Frequently Asked Questions

9. Final Thoughts

Final Thoughts

So there you have it – my go-to Hot and Sour Chicken Soup Recipe! I really think you should give it a try. It’s so easy to make, packed with flavor, and incredibly comforting. It’s perfect for those days when you just need a little pick-me-up. And seriously, the leftovers are even better the next day! If you’re looking for other cozy soup recipes, you might also enjoy my Creamy Tomato Soup or my Chicken Noodle Soup. They’re both family favorites! I really hope you enjoy this recipe as much as we do. Happy cooking! And please, let me know how yours turns out in the comments below! I’d love to hear about your variations and tips!