Szechuan Chicken Soup
Warm up with a bowl of bold and flavorful Szechuan Chicken Soup, a perfect blend of spicy, tangy, and savory notes. This hearty soup combines tender strips of chicken, umami-rich chili bean paste (Doubanjiang), and fragrant Szechuan peppercorns for a delightful kick, balanced by earthy mushrooms and crisp julienned carrots. A splash of soy sauces and rice vinegar enriches the broth, while a cornstarch slurry gives it a silky texture. Quick to prepare in just 45 minutes, this soup is ideal for spice lovers seeking comfort with a zesty twist. Garnished with fresh cilantro and scallions, it’s an irresistible fusion of heat and freshness that will make you crave every spoonful.
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Recipe Information
Ingredients
- 1 lb chicken breast
- 6 cups chicken stock
- 4 garlic cloves
- 1 inch ginger
- 2 tsp Szechuan peppercorns
- 4 dried red chilies
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp chili bean paste (Doubanjiang)
- 1 tbsp rice vinegar
- 2 tbsp cornstarch
- 3 tbsp water
- 8 oz mushrooms (shiitake or button)
- 1 medium carrot
- 3 scallions
- 2 tbsp cilantro
- 1 tsp toasted sesame oil
Instructions
Begin by preparing your ingredients. Mince the garlic and slice the ginger into thin pieces. Slice the mushrooms and scallions, and julienne the carrot.
Cut the chicken breast into thin, bite-sized strips.
In a large pot, heat the toasted sesame oil over medium heat. Add the garlic, ginger, Szechuan peppercorns, and dried red chilies. Sauté for 1-2 minutes until fragrant but be careful not to burn them.
Stir in the chili bean paste (Doubanjiang) and cook for another 1-2 minutes to release its flavors.
Pour in the chicken stock and bring it to a boil. Add the soy sauces and rice vinegar. Stir well and reduce the heat to a simmer.
Add the sliced chicken to the pot and cook for 5-7 minutes until the chicken is tender and cooked through.
Toss in the mushrooms, julienned carrot, and half of the sliced scallions. Simmer for another 5 minutes to allow the vegetables to soften.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually stir the slurry into the soup to thicken it. Let it simmer for 2-3 minutes until the desired consistency is reached.
Taste the soup and adjust the seasoning if needed, adding more soy sauce or a pinch of salt.
Ladle the soup into bowls, and garnish with the remaining sliced scallions and chopped cilantro. Serve hot and enjoy the bold, spicy flavors of Szechuan Chicken Soup.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 6836 mg | 297% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 17.9 g | ||
| Protein | 224.1 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3279 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
