Name: Classic Hot & Sour Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese-inspired
Ingredients: 1 lb (450 g) chicken breasts or thighs; 6 cups (1.4 L) chicken broth; 1 tsp salt; 1 cup mushrooms, thinly sliced (shiitake preferred); ½ cup bamboo shoots, julienned; ½ cup firm tofu, cut into thin strips; 3 garlic cloves, minced; 1 tbsp ginger, grated; ¼ cup soy sauce; 3 tbsp rice vinegar (or white vinegar); 1–2 tsp chili paste or chili oil; 1 tsp white pepper; 1 tsp sesame oil (optional); 3 tbsp cornstarch mixed with 4 tbsp cold water; 2 eggs, lightly beaten; 2 green onions, sliced; Fresh cilantro (optional); Extra chili oil for serving

When you need a soup that truly wakes up your taste buds, nothing beats a bold flavor profile. We’re making the ultimate, healthier take on takeout today: the Classic Hot & Sour Chicken Soup! It’s all about perfectly balancing that sharp tang with a warming spice. I still remember the first time I tasted a homemade version while visiting a friend during a really snowy Vermont weekend. The whole kitchen smelled incredible—ginger, mushrooms, vinegar—it just pushed the cold right out the door. That memory reminds me how comforting and incredibly nourishing a simple bowl of soup can be, and this version lifts you up without weighing you down.

A close-up of a white bowl filled with Classic Hot & Sour Chicken Soup, garnished generously with chopped green onions.

Why You Will Love This Classic Hot & Sour Chicken Soup

Honestly, this is the best version of this soup I’ve ever made at home, and I know you’ll agree! It hits every single requirement for a perfect weeknight meal. I developed this recipe specifically so we wouldn’t have to rely on takeout when we wanted that punch of flavor.

It delivers that authentic, bold takeout flavor but uses clean, wholesome ingredients you can trust.
It’s surprisingly light and incredibly nourishing—perfect for when you need a restorative meal without feeling heavy.
You get that signature tang and heat perfectly balanced, making every spoonful vibrant and exciting.
We load it up with lean protein from chicken and wonderful texture from mushrooms and tofu.
This soup is fantastic for chilly weather, hitting all those notes you want in your favorite comfort soup recipes.
Prep time is fast—we have this on the table in under 40 minutes, so busy weeknights are covered!

It’s just pure, delicious balance in a bowl. Trust me, that white pepper makes all the difference!

Essential Ingredients for Classic Hot & Sour Chicken Soup

You really can’t cheat on flavor here, folks! For this soup to taste like the real deal, we need a few specific players. Don’t even *think* about skipping the white pepper—it’s non-negotiable for that authentic warmth. We’re keeping things simple, using good broth and letting the aromatics do the heavy lifting.

Here is what you need to pull this together:

1 lb (450 g) chicken breasts or thighs
6 cups (1.4 L) chicken broth
1 tsp salt
1 cup mushrooms, thinly sliced (shiitake preferred—they have the best texture!)
½ cup bamboo shoots, julienned
½ cup firm tofu, cut into thin strips
3 garlic cloves, minced
1 tbsp ginger, grated
¼ cup soy sauce
3 tbsp rice vinegar (or standard white vinegar if that’s all you have)
1–2 tsp chili paste or chili oil (this is for heat control!)
1 tsp white pepper (I cannot stress this enough!)
1 tsp sesame oil (optional, but lovely near the end)
3 tbsp cornstarch mixed with 4 tbsp cold water (this is our thickener)
2 eggs, lightly beaten
2 green onions, sliced, plus more for serving
Fresh cilantro (if you love it!)

That’s it! See? Lots of flavor packed into just a few things. Getting those mushrooms and bamboo shoots cut correctly makes such a difference visually.

Step-by-Step Instructions for Classic Hot & Sour Chicken Soup

Okay, this is where the magic happens! It seems complicated, but if you follow the steps in order, it comes together faster than you think. The whole process takes less than 30 minutes simmering time, which is why this is such a winner compared to long-simmered pasta soup recipes.

Cooking the Chicken and Preparing the Broth Base

First things first, we need our broth set up. Pop your chicken, the six cups of broth, and that teaspoon of salt into a good-sized pot. Let that simmer away for about 12 to 15 minutes until the chicken is totally cooked through. You want it firm but not tough. Once it’s done, pull the chicken out—careful, that broth is hot!—shred it up finely, and set it aside. Keep that beautiful, flavorful broth right there in the pot, because that’s our soup base.

Simmering Vegetables and Flavor Building for Classic Hot & Sour Chicken Soup

Now we layer in the texture! Add your sliced mushrooms, the bamboo shoots, and the tofu strips right into that simmering broth. Let everything simmer gently for about five minutes. We want them tender, not mushy. Next, stir in the minced garlic and the grated ginger for that aromatic kick. Once they’ve warmed through for a minute, drizzle in your soy sauce, the rice vinegar, chili paste, white pepper, and any optional sesame oil. This is your chance to be the boss of the flavor profile! Taste it right now. Is it sour enough? Add a splash more vinegar. Not spicy? Add a dash more chili oil. See? You’re in control!

A close-up of a steaming bowl of Classic Hot & Sour Chicken Soup, topped with fresh green onions.

Thickening and Finishing the Classic Hot & Sour Chicken Soup

It’s time to get that glossy texture. Bring the soup back to a gentle simmer and slowly whisk in your cornstarch slurry—remember, cold water dissolves the starch best. Stir gently for about two minutes until it starts looking thick and shiny. Now, return that shredded chicken to make it a meal. Finally, for the showstopper: turn the heat down to LOW. Drizzle your beaten eggs in very slowly while you stir gently and continuously *in the same direction*. This creates those beautiful, silky ribbons instead of scrambled bits. Once the egg is set, turn the heat off completely. Sprinkle over your sliced green onions and cilantro, and serve it piping hot with that extra chili oil on the side for drizzling!

A close-up of a white bowl filled with Classic Hot & Sour Chicken Soup, garnished with green onions.

Tips for Perfecting Your Classic Hot & Sour Chicken Soup

This soup is all about the finesse! Since we aren’t simmering all day, a few key details will elevate this from good to restaurant-quality. Please listen up, because these are the things I learned refining this over the years.

First and foremost: white pepper. You absolutely cannot substitute black pepper here. White pepper provides that earthy, slightly floral heat that is the signature of authentic hot and sour, and it mixes into the broth without leaving those dark specks. Don’t skip it!

Next, thickness control. When you add the cornstarch slurry, pour it in slowly while you whisk. If it gets too thick too fast, you risk having gloopy soup, which nobody wants. This recipe is designed to be slightly glossy, not heavy like a gravy. If you accidentally add too much, just thin it slightly with a splash more broth.

And lastly, the egg ribbons! This is my favorite part to watch come together, but it takes concentration. You must turn the heat to LOW or even OFF before drizzling the eggs. Stir gently and consistently in one direction only as you pour. This ensures those beautiful, delicate strands instead of just clumps floating around. It’s all about that gentle hand!

Follow these little secrets, and you’ll have an amazing healthy soup recipe every time.

Ingredient Substitutions for Classic Hot & Sour Chicken Soup

I love that you’re making this soup at home! We all have those days where the pantry looks a little sparse, or maybe you just prefer a different texture. While some elements are pretty crucial—like that white pepper—you absolutely have room to flex with other ingredients. This is about making a soup that works for *you* and fits your healthy eating goals!

Let’s talk about swapping things out without ruining that beautiful balance of spice and tang we worked so hard to achieve.

For the Chicken: I typically lean on boneless, skinless chicken breasts because they keep the fat content really low, which is great for a lighter meal. But honestly? If you have thighs on hand, use them! They have a little more flavor and fat, which makes the broth richer, especially when you’re thinking about cozy winter soup recipes.
On the Mushrooms: Shiitake mushrooms are my top pick because they have a deep, earthy flavor that holds up well to the vinegar. If you only have standard white or cremini mushrooms, they’ll work just fine! Just know you might have to boost the soy sauce or ginger slightly to compensate for that depth you lose.
Vinegar Talk: Rice vinegar lends a very specific, clean acidity. If you don’t have it, standard white distilled vinegar is the next best substitute, as it’s sharp and neutral. If you’re desperate and only have apple cider vinegar, go ahead and use it, but start with half the amount and taste. Apple cider vinegar is a little fruitier, which changes the profile, but it’s still tangy!
Tofu Swaps: Tofu is fantastic because it soaks up all that broth flavor. If you truly don’t want tofu, you can swap it out for shredded cooked pork tenderloin or even increase the amount of mushrooms. Just be sure whatever you add is fairly plain so it doesn’t compete with the broth seasonings.

Remember, the point of making these wonderful healthy soup recipes at home is adaptability. As long as you nail the pepper, vinegar, and chili balance, you are good to go!

Serving Suggestions for This Comfort Soup Recipe

Because this Classic Hot & Sour Chicken Soup is already packed with protein, veggies, and great texture, you really don’t need a huge side dish. It is hearty enough to stand on its own, which makes it a perfect quick weeknight dinner when you don’t want to fuss with making bread or a big salad! I love keeping things light so you can really enjoy the bold, clean flavors of the broth.

When I think about the cold weather, I see this soup piled high with garnishes, paired with something simple and crisp. If you are making a big batch for those chilly evenings—maybe when you’re grouping it with other fall soups and stews—here are my favorite ways to serve it up:

Extra Garnish Bar: Lay out bowls of sliced scallions, fresh cilantro, extra chili oil (for those brave souls!), and even some toasted sesame seeds. Allowing everyone to customize the heat and freshness right at the table is half the fun!
Crispy Sides: If you need a crunch factor, skip heavy bread and go for something light. A few crispy wonton strips are perfect vehicles for scooping up the broth and veggies. A side of very thinly sliced, lightly seasoned cucumber salad provides a cool, palate-cleansing break between bites of spicy soup.
For Maximum Comfort: This soup is already so satisfying, but if you must serve it with something grain-based, keep it simple. A small side of steamed brown rice is great for mixing directly into your bowl to make it a super-filling, stick-to-your-ribs meal, ideal for those deep winter soup recipes.

Honestly, the best companion for this soup is a steaming mug of herbal tea. It keeps that comforting warmth going without competing with the soup’s amazing seasoned profile!

A close-up of a white bowl filled with Classic Hot & Sour Chicken Soup, garnished generously with sliced green onions.

Storage and Reheating Classic Hot & Sour Chicken Soup

One of the beautiful things about a broth-based soup like this is that it keeps so well! It reheats beautifully, which is why making a double batch is always my recommendation, especially when you’re looking for quick healthy soup recipes for the next day.

To store your leftovers, make sure the soup has cooled down a little bit first—don’t put steaming hot soup directly into the fridge, as that’s hard on your appliance! Transfer the soup into airtight containers. I prefer glass containers because they reheat so evenly. You can safely keep this soup in the refrigerator for about three to four days. It freezes like a dream, too, if you want to save portions for busy days later in the month.

Now, reheating takes a tiny bit of technique, especially because of those lovely egg ribbons we worked so hard to create, and the cornstarch thickener.

The Best Way to Reheat This Soup

When it comes to reheating, the stove is always your best friend. Transfer the soup to a saucepan over medium-low heat. You need to be gentle here! If you blast it on high heat, you risk breaking up those beautiful, silky egg ribbons made by drizzling the eggs slowly. You want them to stay intact, so low and slow is the motto.

Stir very occasionally and gently while it heats up. If the soup seems a little too thick after refrigeration—and the cornstarch sometimes does this—it means the starch has tightened up. Don’t worry! Just whisk in an extra splash of plain broth or even some water while it’s warming until you reach your preferred consistency again. It will loosen right up!

How to Refreeze and Thaw Leftovers

If you made a huge batch and know you won’t eat it within four days, definitely plan on freezing it. Ladle the soup (chicken, veggies, broth, and egg ribbons all included!) into freezer-safe containers, leaving about an inch of headspace at the top for expansion. Seal them tightly.

When you are ready to enjoy it again, the best way to thaw frozen soup is overnight in the refrigerator. Once thawed, reheat it gently on the stovetop as described above. Try to avoid microwaving frozen soups from scratch, because the heating is so uneven it often ruins the texture of the starch and can make the egg pieces tough.

Tips for Boosting Flavor After Reheating

Sometimes, flavors mellow a little bit in the fridge, especially the bright, acidic notes. Once your soup is hot and perfect, taste it one last time before serving. This is the easiest time to make adjustments, and it ensures your second bowl is just as vibrant as the first!

If it tastes a little flat, add a tiny splash more rice vinegar.
If you want more warmth, add a tiny sprinkle more white pepper right at the end.
If you want more savoriness, a drop of soy sauce works wonders.

Always garnish with fresh green onions *after* reheating. Those fresh toppings make all the difference!

Frequently Asked Questions About Classic Hot & Sour Chicken Soup

You’ve got questions, and I’ve got answers! Developing a soup with such bold flavor sometimes leads to little queries about getting that perfect zing right. Don’t worry if you’re wondering about the spice level or if this is truly one of those healthy soup recipes—I’ve been there!

How do I make my soup sour enough without it tasting like pure vinegar?

That’s the tricky balance! The sourness should be bright and clean, not harsh. You should add most of your rice vinegar after the vegetables have softened (Step 3). Always taste it right before you thicken it with the cornstarch slurry. If it needs a little more punch, add your vinegar in half-teaspoon increments, stirring well between each addition. The heat from the chili paste actually balances the acidity beautifully, so make sure you have the chili level right before you adjust the sourness.

Is this really a healthy soup recipe? What makes the calorie count low?

Absolutely, I promise it is! This is designed to be a wonderfully nourishing meal, which is why I love it for year-round comfort. The calorie count stays low because we are focusing on lean protein—chicken breast—and minimal added fats; we skip frying the chicken or adding heavy oils typical in some restaurant versions. The bulk of the bowl is nutrient-dense broth, mushrooms, and tofu. It’s protein-packed but light on saturated fat, making it a winner for any list of healthy soup recipes.

What if I can’t find white pepper? Can I use black pepper instead?

I really, really prefer white pepper, and I hope you can find some! Black pepper has a completely different kind of heat—it’s sharper and leaves little black flecks throughout your broth, which just isn’t the classic look we are going for. If you absolutely cannot find white pepper, your best bet is to substitute it with a slightly larger pinch of chili paste for heat, and perhaps a tiny dash of dry mustard powder to mimic some of that earthy sharpness. But honestly, white pepper is worth the trip to an Asian market!

Why do I have to stir the beaten egg in only one direction?

This is pure technique, but it makes all the visual difference! When you turn the heat to low and pour the egg very slowly while stirring constantly in a gentle, circular motion—always in the same direction—you create those long, wispy, silky ribbons of cooked egg. If you stir vigorously or switch directions, you end up breaking the egg proteins into small, dense, scrambled bits, and you lose that elegant, professional look. It’s a small movement that results in a huge visual payoff!

Nutritional Snapshot of Classic Hot & Sour Chicken Soup

I love sharing the numbers because this soup proves you don’t have to sacrifice flavor to eat well! As a recipe developer with a background in nutrition, I put a lot of work into keeping this Classic Hot & Sour Chicken Soup light, lean, and supremely satisfying. It’s packed with nearly 30 grams of protein per bowl!

Remember, because we are using fresh ingredients and varying the salt or chili levels slightly from cook to cook, these values are just an estimate. But they give you a really good idea of what a healthy, balanced bowl looks like. This is the kind of recipe I love sharing with readers looking into low calorie foods and weight loss recipes.

Here is the breakdown based on one serving:

Nutrient	Amount Per Serving
Calories	250
Protein	30 g
Total Fat	7 g
Saturated Fat	2 g
Carbohydrates	15 g
Dietary Fiber	2 g
Sugar	4 g
Sodium	850 mg
Cholesterol	150 mg

Just look at that protein count! That’s what makes this soup so restorative and perfect for staying energized throughout a busy day. If you are watching your sodium intake, remember that the soy sauce is the biggest contributor here; you can use low-sodium soy sauce if you need to bring that 850 mg number down a bit!