Hot and Sour Soup With rotisserie chicken
Some recipes for this tasty soup can take hours and require hard-to-find ingredients. This simple version takes only 30 minutes from prep to table when using time-saving rotisserie chicken.
Ingredients
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1 rotisserie chicken, skinned, deboned and chopped
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8 cups chicken broth (See "Easy Chicken Broth" below.)
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1 (8-ounce) carton shiitake (or portabella) mushrooms, sliced thin
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1 (8-ounce) can bamboo shoots, drained and sliced thin
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1" piece of ginger, peeled and grated
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4 tablespoons low sodium soy sauce
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5 tablespoons rice vinegar
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1 tablespoon red pepper paste (located in produce section in tube)
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1 tablespoon garlic paste (located in produce section in tube)
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1 tablespoon white pepper
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1 tablespoon dark brown sugar
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3–4 tablespoons soup broth
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2 tablespoons cornstarch
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2 eggs, beaten in bowl
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4 green onions, chopped
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1 package won ton wrappers, sliced into thin strips and fried about 2 minutes
Directions
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Heat the chicken in the broth until warm over medium heat. Add mushrooms, bamboo shoots, ginger, soy sauce, vinegar, pastes, pepper and brown sugar. Simmer about 5 minutes for flavors to infuse.
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Ladle tablespoons of soup broth into small bowl. Cool, then whisk in cornstarch. Stir slurry into soup. Continue cooking the soup 7–8 minutes until thickened.
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Slowly whirl eggs into soup. Remove from heat and serve.
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Garnish with chopped green onions and crispy fried wonton wrapper strips.
Easy chicken broth
Use rotisserie chicken bones and skin to make flavorful broth. Just throw into stock pot (or crockpot on low overnight) and add about 3 quarts water. Bring to boil, then simmer for an hour or two. If on hand, add vegetable scraps like onion skins, celery tops and herbs. Drain and use stock for this soup or freeze for others.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.Share this recipe
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