When the weather starts to cool down or you’re simply in need of a comforting bowl of something warm and hearty, few dishes hit the spot quite like a flavorful chicken soup. But if you’re craving a bowl with a bit more kick and an array of tantalizing flavors, this Spicy and Tangy Chicken Soup is exactly what your dinner table needs.

This recipe takes the beloved comfort of chicken soup and gives it an exciting twist inspired by classic hot and sour soup. Packed with a medley of bold spices and vibrant vegetables, it’s a dish that’s sure to please everyone in the family, from the spice lovers to those seeking deep, layered flavors.

What Makes This Soup Special?

This soup is a delightful combination of savory, spicy, and tangy elements that bring the taste buds alive. The addition of chili sauce or sriracha provides the heat, while rice vinegar infuses a sharp, tangy note that balances perfectly with the rich chicken broth. Fresh vegetables like mushrooms, bamboo shoots, and carrots add texture and nutrients, making each spoonful as wholesome as it is flavorful.

Ingredients You’ll Need

Here’s a rundown of the simple yet impactful ingredients that make this soup a standout dish:

1 tablespoon vegetable oil
2 cups chicken tenderloins, thinly sliced for tender bites
1 teaspoon garlic, minced for aromatic depth
1 teaspoon ginger, minced to add warmth and a slight zing
½ cup mushrooms, sliced to provide earthiness
½ cup bamboo shoots, julienned for a crunchy element
¼ cup carrots, julienned for color and subtle sweetness
4 cups chicken broth as the savory base
2 tablespoons soy sauce for a touch of umami
3 tablespoons rice vinegar to bring a tangy contrast
1 tablespoon chili sauce or sriracha for that fiery kick
2 tablespoons cornstarch mixed with 2 tablespoons water to thicken the soup
2 eggs, beaten to create delicate egg ribbons
1 tablespoon sesame oil for nutty undertones
2 green onions, chopped for garnish and added freshness
Salt and pepper to taste

Step-by-Step Instructions

Cook the Chicken: Heat the vegetable oil in a large pot over medium heat. Add the thinly sliced chicken tenderloins and cook for 5-7 minutes until they are no longer pink. Remove the chicken from the pot and set it aside.
Sauté the Aromatics: In the same pot, add the minced garlic and ginger. Sauté for 1-2 minutes until the mixture is fragrant.
Add the Vegetables: Toss in the mushrooms, bamboo shoots, and carrots. Cook for 3-4 minutes until the vegetables are slightly tender.
Create the Broth Base: Pour in the chicken broth, soy sauce, rice vinegar, and chili sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Thicken the Soup: Stir in the cornstarch mixture and continue to simmer for 3-5 minutes until the soup thickens.
Add Egg Ribbons: Slowly pour the beaten eggs into the soup while gently stirring to create beautiful, silky ribbons.
Combine and Finish: Return the cooked chicken to the pot. Add the sesame oil, green onions, salt, and pepper. Stir well and heat through for an additional 2 minutes.
Serve and Enjoy: Ladle the soup into bowls and garnish with extra green onions if desired. Serve hot and enjoy the rich, spicy, and tangy flavors with each bite.

A Perfect Blend of Comfort and Bold Flavors

Whether you’re looking to spice up your regular weeknight dinners or searching for a new dish to share with loved ones, this Spicy and Tangy Chicken Soup is sure to become a family favorite. It’s easy to make, packed with flavor, and offers the perfect balance of heat and tang that leaves you feeling warm and satisfied.

So grab your pot, prep your ingredients, and get ready to enjoy a soup that’s cozy, flavorful, and anything but ordinary.

Spicy and Tangy Chicken Soup

Author: Alice

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Description

This flavorful and hearty soup is perfect for a cozy family dinner. Packed with bold spices and vibrant vegetables, it’s a delicious twist on the classic hot and sour soup that will leave everyone wanting more.

Ingredients

– 1 tablespoon vegetable oil
– 2 cups chicken tenderloins, thinly sliced
– 1 teaspoon garlic, minced
– 1 teaspoon ginger, minced
– 1/2 cup mushrooms, sliced
– 1/2 cup bamboo shoots, julienned
– 1/4 cup carrots, julienned
– 4 cups chicken broth
– 2 tablespoons soy sauce
– 3 tablespoons rice vinegar
– 1 tablespoon chili sauce or sriracha
– 2 tablespoons cornstarch mixed with 2 tablespoons water
– 2 eggs, beaten
– 1 tablespoon sesame oil
– 2 green onions, chopped
– Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add chicken tenderloins and cook until no longer pink, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add garlic and ginger. Sauté for 1-2 minutes until fragrant.
3. Add mushrooms, bamboo shoots, and carrots to the pot. Cook for 3-4 minutes until slightly tender.
4. Pour in chicken broth, soy sauce, rice vinegar, and chili sauce. Bring the mixture to a boil, then reduce heat to low and let simmer for 10 minutes.
5. Stir in the cornstarch mixture and continue to simmer until the soup thickens, about 3-5 minutes.
6. Slowly pour in the beaten eggs while gently stirring the soup to create ribbons.
7. Return the cooked chicken tenderloins to the pot. Add sesame oil, green onions, salt, and pepper. Stir well and heat through for an additional 2 minutes.
8. Serve hot, garnished with extra green onions if desired.

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