Sweet and Sour Chicken Soup

READY IN: 45mins
Recipe by Hey Jude

This is a simple, quick and easy, yet very tasty and healthy chicken soup. Recipe courtesy of my Mom's stash.

Top Review by Geema

This recipe was a success! I never thought I could duplicate one of my favorite restaurant soups, but this dish was even better! I used homemade chicken stock and tender leftover roast chicken, along with all the other delicious ingredients, except rice noodles instead of somen or angel hair. When I first tasted the finished soup base, there was not even a hint of "sweet", so I added a teaspoon of honey. Still I felt there was something missing and, hoping HeyJude wouldn't mind too much, I added a scant tablespoon of hoisin sauce. That did it, and both my husband and I thoroughly enjoyed a healthy and delicious lunch that was actually quick and easy to make.

Ingredients Nutrition

  • 6 cups low-fat chicken broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon peeled minced fresh ginger
  • 1 garlic clove, minced
  • 12 teaspoon salt
  • 18 teaspoon white pepper (important to use WHITE pepper, this isn't the same with black)
  • 1 12 cups thinly sliced shiitake mushroom caps
  • 2 cups shredded cooked chicken
  • 2 cups thinly sliced spinach leaves
  • 1 12 ounces somen noodles (wheat noodles) or 1 12 ounces angel hair pasta, uncooked


  1. Combine first 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
  2. Stir in chicken, spinach and noodles; cook 5 minutes.

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