Hot and Sour Soup with Rotisserie Chicken and Crispy Wonton Noodles
Some recipes for hot and soup 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.
Course Soup
Cuisine Asian
Keyword Asian, hot and sour soup, quick, rotisserie chicken, soup
Author Wendy Perry
Ingredients
1rotisserie chicken, skinned, deboned and chopped
8cupschicken broth (See "Easy Chicken Broth" below.)
18 ounce canbamboo shoots, drained and sliced thin
1inch pieceginger, peeled and grated
4tablespoonslow sodium soy sauce
5tablespoons rice vinegar
1tablespoonred pepper paste (located in produce section in tube)
1tablespoongarlic paste (located in produce section in tube)
1tablespoonwhite pepper
1tablespoondark brown sugar
3-4tablespoonssoup broth
2tablespoonscornstarch
2eggsbeaten in bowl
4green onions, chopped
1packagewonton wrappers,sliced into thin strips and fried about 2 minutes
Instructions
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.
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.
Slowly whirl eggs into soup. Remove from heat and serve.
Garnish with chopped green onions and crispy fried wonton wrapper strips.
Notes
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.