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Loaded with vegetables, chicken and crunchy noodles, this chicken manchow soup is hot, spicy and packed with flavor.
When it comes to soup, there are so many options - from Instant Pot chicken and rice soup to pumpkin carrot soup to broccoli cheddar soup.
If you've never had manchow soup at your favorite restaurant, it is filled with crunchy vegetables and of course topped with those delicious noodles.
With this chicken manchow soup recipe, you still get those flavors you love and expect, but with the added flavor of chicken!
Why This Recipe Works
- Twist on a classic - I mentioned above but you take the classic manchow soup and add in chicken for even more flavor and protein.
- Flavorful - this soup is a tastebud pleaser as you get notes of spice, saltiness and vinegar.
- Freezer friendly - you can make a big batch of this soup and freeze to use later.
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Ingredient Notes
- Chicken thighs - I like the added flavor and fat of thighs.
- Vegetables - you get crunch and flavor from the variety of vegetables
- Cornstarch - helps thicken the soup slightly.
- Chicken broth - the base of the soup. You want to use quality low-sodium broth.
- Soy sauce - adds saltiness to the soup.
- Sriracha and black pepper - adds the famous spice you expect with this soup.
- Fried noodles - gives you that crunchiness to add more texture.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- Chicken thighs are my go-to for soup, but chicken breasts work as well.
- Usually you go with chicken broth for soup, but stock can be substituted. Broth is made from the meaty parts of the bird and is lighter than its stock counterpart. Broth is something you sip where stock is something you cook with.
- I use white vinegar for some of the sour taste, but rice vinegar can be used too.
- If you don't have Sriracha, hot sauce is a good substitute.
Step-by-Step Photos
Please note full ingredient list and instructions of this soup can be found in recipe card below.
Cook the chicken over medium-high heat in a large Dutch oven for 3 minutes per side before adding the ginger, garlic, jalapeño and onions.
Add the vegetables, cooking for 3 minutes before adding the chicken broth. Simmer for 5 minutes.
Make the cornstarch slurry and then add to the soup, stirring until it starts to thicken. Taste and adjust for seasoning.
FAQs
It is a spicy soup made from thick broth and usually contains stir fried vegetables and crunchy noodles. This recipe is kicked up a notch by adding chicken.
Hot and sour soup usually is a little more sour because you add ketchup where manchow soup adds in fried noodles.
Yes of course. Sometimes I do this myself. You'll want to add about 4 ½ cups of shredded rotisserie chicken to the soup.
There is nothing wrong with having a big batch of soup to use whenever you need.
To store in the fridge, just let come to room temperature and place in an airtight container in the fridge for 3-4 days.
To store in the freezer, place in airtight container in freezer for 3 up to 3 months. When ready to eat, let that overnight in the fridge. Reheat on the stove and add more broth if needed.
Equipment
The equipment you use is important to how the chicken manchow soup turns out. What is needed is the following:
- Stock pot/Dutch oven - you want something large enough to cook the soup.
- Chef's knife - you want a quality knife to dice everything.
Pro Tips/Recipe Notes
- Use pre-shredded rotisserie chicken to make the soup even quicker.
- If you can't find fresh ginger, replace it with 1 teaspoon dried ginger.
- For more spice, keep the seeds of the jalapeño pepper in the soup.
- Opt to use vegetables of your choice.
- Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the soup more mouth feel.
Other Soup Recipes
If you’ve tried this chicken manchow soup or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Manchow Soup
Ingredients
- 2 tablespoon olive oil
- 1 ½ lbs boneless, skinless chicken thighs, cut into ½" pieces
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 jalapeño, seeds removed and minced
- 1 small onion, finely chopped
- ½ cup green onions, chopped
- 1 cup carrots, finely chopped
- 1 cup green beans, finely chopped
- 1 cup mushrooms, sliced
- 1 cup cabbage, sliced
- 4 cups low-sodium chicken broth
- ½ cup water
- 3 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 2 teaspoon vinegar
- 1 teaspoon Sriracha
- 1 teaspoon sugar
- 1 teaspoon black pepper
- crunchy fried noodles, green onions and cilantro for topping
Instructions
- In large dutch oven, heat oil over medium-high heat. Add chicken, cooking for 2-3 minutes per side.
- Add the ginger, garlic and jalapeño, cooking for 1 minute. Add the onion and green onion, cooking for another 2-3 minutes.
- Toss in the carrots, green beans, mushrooms and cabbage, cooking for 3 minutes. Add the chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes.
- While soup is simmering, make the cornstarch slurry by whisking together the cornstarch, soy sauce, vinegar, Sriracha, sugar and black pepper until no lumps are visible. Add to the soup and stir until it starts to thicken. Taste and adjust for seasoning
- Serve with some fried noodles, green onions and cilantro on top.
Notes
- Use pre-shredded rotisserie chicken to make the soup even quicker.
- If you can't find fresh ginger, replace it with 1 teaspoon dried ginger.
- For more spice, keep the seeds of the jalapeño pepper in the soup.
- Opt to use vegetables of your choice.
- Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the soup more mouth feel.
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