Dad's Hot and Sour Chicken Mushroom Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 lb. chicken breasts, boneless and skinless, cut into 1/4 in. strips, (1.5 -2 in. long)
2-3 tbsp. vegetable oil
LOTS of mushrooms, sliced (You decide...more is better for this soup!)
2 qt. chicken stock or broth
1 tbsp. cornstarch
3 tbsp. COLD water
2-3 tbsp (or more) soy sauce
kosher salt (for sprinkling on chicken strips)
2-3 lemons, juiced
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Directions: |
Directions:Cut the chicken breasts into strips as above, and sprinkle with salt.
Heat oil in a large skillet or wok pan and saute mushrooms until golden. Remove from pan and set aside.
In a large saucepan, put in chicken stock/broth. NOTE: Doing these next steps in the saucepan will allow ingredients to heat more quickly).
In a small dish, combine cornstarch with cold water and soy sauce and add this mixture to the pan of stock/broth.
Bring the stock and cornstarch mixture to a boil, then return it to the larger wok/skillet.
Add the chicken to the stock/broth mixture and simmer for 5-8 minutes.
Add the mushrooms and lemon juice to the soup.
Add salt to taste and then heat soup gently, without boiling!
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Personal
Notes: |
Personal
Notes: NOTE: This has been an Ore family favorite since our children were all young! Even our grandchildren love it!
We like to add more lemon to this soup, because the tang from the lemon adds an extra layer of flavor!
Serve this soup with crusty sourdough bread for a simple meal, or add a side salad with a light vinegarette!
Enjoy!
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