Chicken Hot and Sour Soup
This 20 minute chicken hot and sour soup is the perfect comforting bowl to make and dig into on a cold winter evening.
Servings: 6
Calories: 126kcal
Ingredients
- 5 cups chicken broth or stock Can use store-bought. See note
- 4 tablespoons rice vinegar
- 4 tablespoons coconut aminos / soy sauce
- 2 teaspoons coconut sugar optional
- 1 green chili chopped
- 1 medium carrot julienned
- 1/4 cabbage sliced thin
- 1 cup boiled and shredded chicken
- 1 teaspoon salt optional. See note
- 1/2 teaspoon black pepper optional. See note
For the slurry
- 5 tablespoon arrowroot powder/ tapioca flour or use cornstarch
- 1/2 cup water
For the egg ribbons
- 1 egg whisked
Garnish
- green onions/scallions sliced
Instructions
- Add the chicken broth, carrot, cabbage, boiled chicken, rice vinegar, coconut aminos, green chili, and sugar to a medium-sized pot and bring everything to a boil over medium-high heat.
- While the soup comes to a boil, whisk the egg and make the arrowroot slurry by combining the arrowroot powder with water, and set them aside.
- Once the soup boils, reduce the heat to a simmer, add the arrowroot slurry, and let the soup thicken. Turn off the heat once the soup thickens to avoid the arrowroot breaking up. Next, drizzle the whisked egg into the soup in a circular motion and leave it undisturbed for about a minute. Then stir the soup to get the signature egg ribbons. Garnish with scallions and enjoy immediately.
Video
Notes
- If you use store-bought chicken or veggie broth, adjust the seasoning as needed once the soup thickens.
- Optionally, sauté the boiled chicken in 1 tablespoon of oil before adding it to the soup. This will add depth of flavor.
- Don't overheat the soup after you've added the arrowroot slurry.
- To speed things up, prepare the chicken broth, shredded chicken, and veggies ahead of time and refrigerate them in separate containers until you're ready to make the soup.
- Salt and pepper are optional, to taste.
Nutrition
Calories: 126kcal | Carbohydrates: 15g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 735mg | Potassium: 304mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1794IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 1mg
