Hot And Sour Chicken Soup: Appetising and Filling Bowl
Image Credit: Chicken soup is a great appetizer | Unsplash

Nothing is more pleasing than a piping warm bowl of soup during breezy rains. Salivating at the mere mention of it? This Hot & Sour Chicken Soup is flavourful, fiery, peppery and tangy. Veggies, mushrooms, meat, and a thickened broth complete the dish. The appetising meal is a bit slimy in texture due to the added whisked eggs. Hotness from red chilli powder and sourness from the white vinegar adds the perfect harmonious sting, every time you slurp the Hot & Sour Soup. The delicious soup is made without adding any cream and other fats. Thereby, this chicken soup is a flavourful, colourful and heart-healthy meal, which keeps one full for a longer time.

Hot & Sour Soup is a China-originated appetiser. Although Hunan Province claims ownership of this traditional Chinese soup, its origins are most likely either the Sichuan or North China, close to Beijing. Though delicious soup and healthy soup does not go hand-in-hand, this Hot & Sour Chicken Soup is a powerhouse of nutrition.  Manganese, which works wonders for one’s general health, is present abundantly in this hot and sour chicken soup. This vitamin aids in the formation of bones. Additionally, it greatly helps in increasing the body’s metabolic rate. The soup contains numerous complementary essential minerals, including vitamin B-6, phosphorus, iron, and magnesium.

Chicken soup | Pexels

Cooking time – 30 minutes

Servings – 2 Bowls


  • 1 tbsp Oil
  • 100 gm Chicken, boneless and shredded
  • Chicken stock
  • Dark Soy Sauce
  • White Vinegar
  • 1 Egg
  • 1 ½ tsp Garlic, finely chopped
  • 1 tsp Ginger, finely chopped
  • 1/3 cup Carrots, finely chopped
  • 1/3 cup French Beans, finely chopped
  • 3 Button Mushrooms, finely minced
  • 2 tsp Black pepper, freshly crushed
  • Red chilli powder
  • Salt, as per taste

Method of Preparation

For Seasoning Chicken

  • In a heavy-bottomed vessel, heat enough water. 
  • Now, add the chicken pieces along with some salt and pepper. Cover the pan and let it boil for 8-10 minutes.
  • Drain the stock and shred the boiled chicken pieces. Keep aside.

For Soup - 

  • Heat some oil in a large saucepan. Add chopped garlic and ginger. Stir until golden brown.
  • Add vegetables, carrots and beans. Stir fry the veggies over medium to high flame for 4-5 minutes.
  • Further, add the mushrooms as they are already soft.
  • Now, add in the spices. Firstly add black pepper powder and red chilli powder.
  • Now, add the shredded chicken to the pan.
  • Add chicken stock and stir nicely. Let it simmer for 7-8 minutes.
  • Add in the soy sauce, vinegar and whisked egg while mixing continuously. Mix everything gently.
  • Let it sit for 5 more minutes and turn off the heat.
  • Give the soup a nice stir and serve hot.

Relish the thick and rich Chicken Hot & Sour Soup with a crispy toasted bread slice. Slurp it with whole-wheat noodles or steamed rice or just have a large bowl, it will taste delicious anyway. Serve it warm during cold days for the ultimate satisfaction and fulfilment.