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Hot and Sour Chicken Soup

Ingredients

  • 3 tbsp (45 mL) butter, divided
  • 2 - 1/4 cups (1 pkg) Western Family Organics crimini mushrooms, sliced
  • 1 tsp (5 mL) kosher salt
  • 1 large onion, sliced
  • 2 carrots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 - 1/2 inches fresh ginger, peeled and finely chopped
  • 2 tsp (10 mL) sesame oil
  • 8 cups (2 L) Campbell's chicken broth
  • 1/4 cup (60 mL) soy sauce
  • 1/4 cup (60 mL) cornstarch
  • 2 tbsp (30 mL) water
  • 4 Maple Leaf Prime boneless skinless chicen breast, cut into 1 inch pieces
  • 1 cup (250 mL) frozen peas
  • 1/4 cup (60 mL) apple cider or rice vinegar
  • 1 tbsp (15 mL) sriracha sauce
  • 2 large eggs, whisked

Directions

1.Melt 2 tbsp (30 mL) of the butter in a medium soup pot over medium-high heat. Add mushrooms and season with kosher salt.  Cook until nicely browned, about 5 minutes.  Then, add the remaining 1 tbsp (15 mL) of butter and onions and carrots. Cook for 3 more minutes.  Add garlic, ginger and sesame oil and cook for 1 minute.  Add the chicken broth and soy sauce and bring to a simmer.

2.In a small bowl whisk together cornstarch and water.  Add this to the simmering soup and mix together well.  The soup should thicken slightly.

3.Once the soup is simmering again, add cut chicken breast and frozen peas and cook for 5 minutes, until the chicken is cooked through.  Add vinegar and sriracha and taste for seasoning.

4.Drizzle in the whisked eggs and serve hot.

Tip: For a more ‘hot’ or ‘sour’ soup, add more sriracha hot sauce or vinegar as desired.

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Related Recipes

Hot and Sour Chicken Soup

Ingredients

  • 3 tbsp (45 mL) butter, divided
  • 2 - 1/4 cups (1 pkg) Western Family Organics crimini mushrooms, sliced
  • 1 tsp (5 mL) kosher salt
  • 1 large onion, sliced
  • 2 carrots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 - 1/2 inches fresh ginger, peeled and finely chopped
  • 2 tsp (10 mL) sesame oil
  • 8 cups (2 L) Campbell's chicken broth
  • 1/4 cup (60 mL) soy sauce
  • 1/4 cup (60 mL) cornstarch
  • 2 tbsp (30 mL) water
  • 4 Maple Leaf Prime boneless skinless chicen breast, cut into 1 inch pieces
  • 1 cup (250 mL) frozen peas
  • 1/4 cup (60 mL) apple cider or rice vinegar
  • 1 tbsp (15 mL) sriracha sauce
  • 2 large eggs, whisked

Directions

1.Melt 2 tbsp (30 mL) of the butter in a medium soup pot over medium-high heat. Add mushrooms and season with kosher salt.  Cook until nicely browned, about 5 minutes.  Then, add the remaining 1 tbsp (15 mL) of butter and onions and carrots. Cook for 3 more minutes.  Add garlic, ginger and sesame oil and cook for 1 minute.  Add the chicken broth and soy sauce and bring to a simmer.

2.In a small bowl whisk together cornstarch and water.  Add this to the simmering soup and mix together well.  The soup should thicken slightly.

3.Once the soup is simmering again, add cut chicken breast and frozen peas and cook for 5 minutes, until the chicken is cooked through.  Add vinegar and sriracha and taste for seasoning.

4.Drizzle in the whisked eggs and serve hot.

Tip: For a more ‘hot’ or ‘sour’ soup, add more sriracha hot sauce or vinegar as desired.