Easy Homemade Chicken Hot and Sour Soup with Fresh Vegetables
Easy homemade chicken hot and sour soup recipe. Tangy, warming, and comforting with tender chicken, mushrooms, and silky eggs.
Ingredients
- 1.25 pounds bone-in, skin-on chicken thighs or breasts
- 8 cups low-sodium chicken broth
- 3 tablespoons rice vinegar
- 2.5 tablespoons reduced-sodium soy sauce
- 1.5 teaspoons white pepper
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bamboo shoots
- 8 ounces silken tofu, cut into small cubes
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- 2 large eggs, lightly beaten
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 medium carrots, thinly sliced
- 3 scallions, cut into 1-inch pieces
- 1.5 teaspoons sesame oil
- 1 bay leaf
- Salt and white pepper to taste
Instructions
- 1
Place the chicken pieces, broth, and bay leaf in a large pot over medium-high heat, then bring to a gentle simmer.
- 2
Skim away any foam or impurities that rise to the surface during the first 10-15 minutes of cooking.
- 3
Reduce heat to medium and continue simmering until the chicken is fully cooked through, approximately 20-25 minutes.
- 4
Remove the cooked chicken pieces from the broth using a slotted spoon and set aside on a cutting board to cool slightly.
- 5
Strain the cooking broth through a fine mesh strainer into a clean pot, discarding solids and reserving the flavorful liquid.
- 6
Shred the cooled chicken meat into bite-sized pieces, discarding skin and bones.
- 7
Return the strained broth to the pot over medium-high heat and bring to a simmer.
- 8
Stir in the minced ginger and garlic, cooking for about 1-2 minutes until fragrant.
- 9
Add the sliced carrots, mushrooms, bamboo shoots, and tofu to the simmering broth, then cook for 5-7 minutes until the carrots are just tender.
- 10
Pour in the rice vinegar and soy sauce, stirring well to incorporate the flavors throughout the broth.
- 11
Season with white pepper and taste, adjusting salt and vinegar levels to achieve your preferred balance of heat and tang.
- 12
Stir the cornstarch slurry again to recombine, then slowly drizzle it into the simmering soup while stirring constantly in circular motions to thicken evenly.
- 13
Return the shredded chicken to the pot and bring the broth back to a gentle simmer.
- 14
Remove the pot from heat momentarily, then slowly pour the beaten eggs into the simmering broth in a thin stream while stirring gently with a fork to create silky egg ribbons throughout.
- 15
Stir in the sesame oil and scatter the scallions over the top, then serve immediately in warm bowls.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Shiitake mushrooms | cremini or baby bella mushrooms | Easier to find, more budget-friendly, and still provide savory umami depth to the broth |
| Silken tofu | firm tofu or omit entirely | Firm tofu holds its shape better during stirring and is easier to handle for beginners; omitting reduces calories while keeping the soup satisfying |
| Rice vinegar | apple cider vinegar | Creates similar tangy brightness with a subtle fruity undertone that complements the soup beautifully while being commonly available |
| Reduced-sodium soy sauce | coconut aminos or tamari | Offers similar salty umami flavor while reducing sodium by 40% and accommodating soy-free diets |
| Chicken thighs or breasts | boneless, skinless chicken breast pieces or shredded rotisserie chicken | Reduces cooking time by 10-15 minutes and lowers total fat and calorie content while maintaining tender, flavorful chicken |
| Cornstarch slurry | arrowroot powder or 1 tablespoon tapioca starch mixed with water | Provides gluten-free thickening alternatives that create similar velvety texture without cornstarch |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 268 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 92mg |
| Sodium | 720mg |
| Carbohydrates | 11g |
| Fiber | 2g |
| Sugar | 2g |
| Protein | 33g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
