Chicken Hot And Sour Soup Recipe

A close-up of a ladle filled with chicken hot and sour soup, showcasing shredded chicken, mushrooms, and vibrant vegetables.

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This Chicken Hot And Sour Soup Recipe is packed with tender chicken, mushrooms, bamboo shoots, ginger, and red wine vinegar for the perfect tangy, spicy comfort food.

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Let me set the stage: it was a cold, gray evening, and the kind of chill that sneaks into your bones had taken over the house. I was craving something warm, something flavorful—basically, a soup that could double as a blanket. Enter this Chicken Hot And Sour Soup Recipe.

I’ll be honest, the first time I tried making this, I was a little nervous. My husband, a professional chef (and my toughest critic), tends to raise an eyebrow anytime I venture into “his territory.” So there I was, tossing ingredients into the pot, hoping for the best. And guess what? By the end of the meal, he was literally scraping the bottom of the bowl. That’s when I knew I had a winner.

What I love about this soup is that it’s got everything. It’s tangy, spicy, and savory all at once. The tender chicken and velvety broth feel like comfort food, but the bold flavors make it exciting. It’s also ridiculously fast—30 minutes, start to finish. And let’s be real, anything that gets dinner on the table that quickly is an MVP in my book.

Why You’ll Love This Chicken Hot And Sour Soup Recipe?

This isn’t just another soup; it’s an experience. The Chicken Hot And Sour Soup Recipe balances tangy and spicy flavors with savory undertones, making every spoonful a little celebration for your taste buds.

And it’s so versatile. You can make it fiery-hot or keep it mild, bulk it up with extra veggies, or even switch out the protein. It’s like that perfect pair of jeans—fits you just right, no matter what. Plus, it’s quick enough for weeknights but delicious enough to serve to guests.

A close-up of a ladle filled with chicken hot and sour soup, showcasing shredded chicken, mushrooms, and vibrant vegetables.

Ingredient Notes:

Here’s why these ingredients work their magic:

  • Chicken Broth: This is your base. A good-quality broth sets the stage for all the flavors to shine.
  • Mushrooms: Fresh mushrooms add a lovely, earthy depth. Use what you have—button, shiitake, or even cremini.
  • Bamboo Shoots: They’re crunchy and bring that classic texture you expect in hot and sour soup.
  • Fresh Ginger and Garlic: These two are the heart of the soup. They give it warmth, aroma, and a little zing.
  • Soy Sauce: Adds a rich umami flavor that ties everything together.
  • Red Pepper Flakes: For that signature heat. Feel free to adjust based on your spice tolerance (or bravery!).
  • Red Wine Vinegar: The “sour” in hot and sour. It brightens everything up beautifully.
  • Egg: Swirled in at the end, it creates those gorgeous, silky ribbons.

A rustic bowl of chicken hot and sour soup, garnished with fresh herbs and served alongside lime wedges for added zest.

How To Make Chicken Hot And Sour Soup?

Step 1: Build Your Broth Base

Start by tossing the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and red pepper flakes into a large saucepan. Bring it to a boil, then let it simmer while you prep the rest. This step does all the heavy lifting for flavor.

Step 2: Prep the Chicken and Thickener

Meanwhile, coat your chicken strips with sesame oil in a small bowl. In another bowl, mix the cornstarch and red wine vinegar until smooth. Trust me, these little steps make a big difference later.

Step 3: Cook the Chicken

Crank the heat on the broth back up to a rolling boil. Gently add the chicken strips, stirring so they don’t clump together. They’ll cook quickly—just a few minutes and they’re done.

Step 4: Add the Egg Ribbons

Here’s the part that feels a little fancy (but is so simple). While the soup is boiling, slowly drizzle in the beaten egg, stirring gently in one direction. You’ll get those beautiful ribbons that make hot and sour soup so satisfying.

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Step 5: Thicken and Finish

Stir in the cornstarch and vinegar mixture. Let it simmer for a couple more minutes until the broth thickens slightly. This is where the magic happens—the soup gets that velvety texture and perfect balance of tangy and spicy.

Step 6: Garnish and Serve

Ladle the soup into bowls and top with green onions and cilantro for a fresh, vibrant finish. Serve it hot and enjoy every last drop!

A spoonful of chicken hot and sour soup highlighting the colorful mix of mushrooms, carrots, and green onions.

Storage Options:

Leftovers? Lucky you! Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. For longer storage, freeze it (but hold off on the egg ribbons—they’re best added fresh). Frozen soup can last up to 2 months.

When reheating, warm it gently on the stove and add fresh egg ribbons if needed. A splash of broth or water can help bring it back to life if it’s thickened too much.

Variations and Substitutions:

Here’s where you can make this soup your own:

  • Protein Swap: Try shrimp, tofu, or even shredded pork for a different twist.
  • Extra Veggies: Add shredded cabbage, julienned carrots, or even snow peas for more texture.
  • Spice Level: Adjust the red pepper flakes to make it as mild or fiery as you like.
  • Vinegar Options: Rice vinegar or apple cider vinegar can easily step in for red wine vinegar.

A vibrant serving of chicken hot and sour soup in a speckled bowl, surrounded by chopped herbs and chili flakes for garnish.

What to Serve with Chicken Hot And Sour Soup?

This soup is amazing on its own, but pairing it with a side makes it even better:

  • Steamed Rice: Simple and perfect for soaking up the broth.
  • Spring Rolls: Crispy, golden rolls are a fun contrast to the soup’s silky texture.
  • Stir-Fried Veggies: A light, fresh side that complements the bold flavors.

Frequently Asked Questions:

Can I make this soup ahead of time?
Absolutely! Just keep the egg ribbons for when you’re ready to serve. Freshly made ribbons are always better.

How Long Does Chicken Broth Last In The Fridge?
Chicken broth can last in the fridge for about 3 to 4 days when stored properly in an airtight container. If you’re like me and love to make a big batch but don’t always use it up right away, you can freeze it for up to 3 months. Just be sure to let it cool completely before transferring it to the fridge or freezer. That way, you’re always prepared for a cozy bowl of soup whenever the craving hits!

How do I control the spice level?
It’s easy—just adjust the red pepper flakes. Start small and add more if needed.

What can I use instead of bamboo shoots?
Shredded cabbage or thinly sliced zucchini work great as substitutes.

This Chicken Hot And Sour Soup Recipe is one of those meals that feels like a warm hug on a cold day. It’s quick, flavorful, and just a little fancy—but not so fancy that it’s intimidating. Give it a try, and let me know how it turns out! Did you stick to the recipe or add your own flair? I’d love to hear all about it.

A hearty bowl of chicken hot and sour soup, featuring shredded chicken, mushrooms, and a savory broth, perfect for a cozy meal.

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A vibrant serving of chicken hot and sour soup in a speckled bowl, surrounded by chopped herbs and chili flakes for garnish.

Chicken Hot And Sour Soup Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
This Chicken Hot And Sour Soup Recipe features tender chicken, mushrooms, bamboo shoots, ginger, and red wine vinegar in a tangy, spicy broth. Ready in just 30 minutes, it’s the perfect comforting dish for any occasion.
4 Servings

Ingredients

  • 3 cups chicken broth
  • ½ cup water
  • 2 cups fresh mushrooms sliced
  • ½ cup bamboo shoots sliced and drained
  • 3 slices fresh ginger root
  • 2 cloves garlic crushed
  • 2 teaspoons soy sauce
  • ¼ teaspoon red pepper flakes
  • 1 pound boneless skinless chicken breast, cut into thin strips
  • 1 tablespoon sesame oil
  • 2 green onions chopped
  • ¼ cup fresh cilantro chopped (optional)
  • 3 tablespoons red wine vinegar
  • 2 tablespoons cornstarch
  • 1 egg beaten

Instructions
 

Prepare the Broth:

  1. In a large saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer while preparing the remaining ingredients.

Season and Prepare the Chicken:

  1. Place the chicken strips into a bowl and drizzle with sesame oil. Toss to coat the chicken evenly. Set aside.

Mix the Thickener:

  1. In a separate small bowl, combine the cornstarch and red wine vinegar. Stir until smooth and set aside.

Add the Chicken to the Broth:

  1. Increase the heat under the broth to medium-high and return it to a rolling boil. Carefully add the chicken slices, stirring gently to prevent them from clumping. Allow the chicken to cook thoroughly in the boiling broth.

Incorporate the Egg:

  1. While the broth is boiling, slowly drizzle the beaten egg into the soup while stirring in one direction. This will create delicate ribbons of cooked egg throughout the soup.

Add the Thickener:

  1. Stir in the cornstarch and vinegar mixture. Let the soup simmer over medium heat for 2-3 minutes, allowing the broth to thicken slightly and the flavors to meld together.

Garnish and Serve:

  1. Remove the soup from the heat. Garnish with chopped green onions and cilantro, if desired. Serve immediately, hot and flavorful.

Notes

To make this recipe gluten-free, substitute the soy sauce with a gluten-free alternative, such as tamari or coconut aminos. Ensure the chicken broth and all additional seasonings used are certified gluten-free.
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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