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–+ servings
Chicken Hot Soup

Comforting Chicken Hot Soup That Warms Your Soul

This Chicken Hot Soup brings warmth and comfort with its nourishing ingredients and flavors, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 pound Chicken Breast or chicken thighs or rotisserie chicken
  • 4 cups Chicken Broth low-sodium for a lighter option
  • 1 cup Sliced Mushrooms shiitake or button mushrooms
  • 3 tablespoons Soy Sauce tamari or coconut aminos for gluten-free
  • 2 tablespoons Vinegar white or rice vinegar
Flavor Enhancers
  • to taste Black Pepper adjust for milder or stronger kick
  • 1 tablespoon Sesame Oil optional for nutty aroma
Finish
  • 1 large Egg omit for lighter version
  • 2 scallions Green Onions fresh garnish

Equipment

  • large pot

Method
 

Preparation Steps
  1. In a large pot, pour in 4 cups of chicken broth and heat over medium-high flame until it reaches a rolling boil.
  2. Once boiling, stir in 1 pound of sliced chicken breast and 1 cup of sliced mushrooms. Cook for 5-6 minutes until the chicken is cooked through and mushrooms soften.
  3. Add 3 tablespoons of soy sauce, 2 tablespoons of vinegar, and freshly cracked black pepper to taste. Stir well.
  4. For a heartier texture, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Gradually pour into the pot while stirring gently.
  5. Slowly pour in 1 beaten egg while stirring the soup. Allow it to cook for an additional 1-2 minutes.
  6. Ladle the Chicken Hot Soup into bowls, garnish with chopped green onions, and drizzle with sesame oil if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 15gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 2mg

Notes

Customize by adding seasonal veggies or swapping out chicken for tofu. Store leftovers in an airtight container for up to 3 days in the fridge.

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