CHICKEN AND VEGETABLE SOUP

Warm, comforting, flavorful, and packed with tender chicken and colorful vegetables, this Chicken and Vegetable Soup is the perfect cozy meal for any day of the week. The savory sauces, spices, and silky egg ribbons make every spoonful absolutely delicious!

 Ingredients

• 300 grams chicken, cut into small cubes
• 3 tablespoons cooking oil
• 2 garlic cloves, finely chopped
• 1½ teaspoons black pepper
• ½ teaspoon salt
• 1 cup carrots, julienned
• ½ cup green peas
• 1 small bell pepper, thinly sliced
• ½ cup mushrooms, sliced
• 2 tablespoons green onions, chopped
• 2 tablespoons dark soy sauce
• 2 tablespoons hot sauce or Sriracha
• 2 tablespoons regular soy sauce
• 2 tablespoons vinegar
• 1 tablespoon oyster sauce
• 1 chicken bouillon cube
• 2 liters water, about 8½ cups

For the Cornstarch Slurry

• 1 cup water
• 5 tablespoons cornstarch

For the Egg

• 2 large eggs, beaten

For Garnish

• Chopped green onions

 Instructions

1. Sauté the Garlic

Heat the oil in a large pot over medium heat.

Add the chopped garlic and sauté for about 30–60 seconds, just until fragrant. Be careful not to burn the garlic.

2. Cook the Chicken

Add the cubed chicken, salt, and black pepper.

Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly cooked and no longer pink on the outside.

3. Add the Vegetables

Add the carrots, peas, bell pepper, mushrooms, and green onions.

Stir everything together and sauté for 5–6 minutes, allowing the vegetables to soften slightly while soaking up the flavors.

4. Add the Sauces

Add the dark soy sauce, regular soy sauce, hot sauce, vinegar, oyster sauce, and chicken bouillon cube.

Stir well until everything is evenly combined.

5. Add the Water

Pour in the water and stir.

Bring the soup to a boil, then reduce the heat to medium-low.

Cover and simmer for about 20 minutes, allowing the chicken and vegetables to cook through and the flavors to develop.

6. Prepare the Cornstarch Slurry

While the soup is cooking, whisk together 1 cup water and 5 tablespoons cornstarch in a bowl until completely smooth.

Make sure there are no lumps.

7. Thicken the Soup

Remove the lid and bring the soup back to a gentle simmer.

Slowly pour in the cornstarch slurry while stirring continuously.

Continue stirring until the soup thickens to your desired consistency.

8. Add the Eggs

Slowly drizzle the beaten eggs into the hot soup while continuously stirring in one direction.

The eggs will cook quickly and form beautiful soft ribbons throughout the soup.

9. Garnish and Serve

Taste and adjust the seasoning if needed.

Ladle the hot soup into bowls and garnish generously with chopped green onions.

Serve immediately while hot.

 Helpful Tips

• Add the cornstarch slurry gradually—you may not need all of it if you prefer a thinner soup.
• Always stir the soup while adding the slurry to prevent lumps.
• Pour the beaten eggs slowly for delicate egg ribbons.
• You can adjust the amount of hot sauce according to your preferred spice level.
• For extra flavor, add a little freshly ground black pepper before serving.

This soup is warm, savory, slightly spicy, and incredibly comforting—the perfect homemade bowl of goodness!