Hot and Sour Chicken Soup

November 12, 2011
One of the best things to warm you up on a cold evening is a good bowl of soup.  I love to make soups because they are so incredibly easy and can bring a complex array of tastes to the table in less than an hour.  I love that clean up is minimal, just the soup pot, some measuring cups and the cutting board.


hot and sour

This recipe is based off of one from Rachael Ray.


4 boneless chicken breasts
2 tablespoons of olive oil
Salt and pepper
1 tablespoon of fresh ginger root
4 cloves of garlic~minced
1/4 cup finely chopped cilantro
6 cups chicken stock
1/4 cup soy sauce
1/4 rice wine vinegar
1 1/2 cups scallions~ cut on an angle
1 1/2 cups of sliced mushrooms
12.8 oz package of dried udon noodles
2 tablespoons cornstarch
2 tablespoons warm water
Sliced limes for garnish
Sriracha hot sauce~top soup as desired after serving


In a medium pot, bring water to a boil and cook the udon until al dente.  Drain and set aside.

In a large stock pot over medium heat, add olive oil and chicken seasoned with salt and pepper.  Cook chicken until outsides are lightly browned. Then remove from pot and place aside.

If necessary add a little more olive oil to the pot, then saute the mushrooms, garlic and ginger together until the mushrooms begin to soften.  Next, add the chicken stock, soy sauce, vinegar, cilantro, scallions.  Bring to a gentle simmer.

Cut the chicken in strips on an angle and return them to the soup pot.

In a small bowl, whisk together the cornstarch and water.  Whisk this mixture into the soup.

Next add the udon to the soup.  Continue to simmer over low heat for 10 minutes.

Compliment this soup with a salad dressed with a soy-sesame Asian vinaigrette.

Want to explore more recipes from Tilly’s Nest?  Click here.

Photo Credit:  Tilly’s Nest


Author/Blogger/Freelancer-Sharing adventures with backyard chickens, beekeeping, gardening, crafting, cooking and more.



5 thoughts on “Hot and Sour Chicken Soup”

    • The chicken's that you eat in the store have been bred to develop to their harvesting size by 8 weeks of age. They are not the heirloom breeds that we raise that can live for years. If left alone, these chickens that have been breed for consumption become too heavy for their legs to bear their weight, begin to drop feathers and rarely live past one year of life (a friend who raises chickens for meat, let a couple live to see what happened). Furthermore, we feel that childhood development especially neurological, as research has shown,is optimal when meat is part of the diet. The chickens that we consume are organically raised. We like to purchase Bell and Evans chicken from our local butcher.


Leave a Comment

About me

Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.