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Chinese Sweet and Sour Soup

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Rating: 5/5
2 reviews
1 comment

ready in: under 30 minutes
serves/makes:   4

recipe id: 6474
cook method: crock pot

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1/2 pound raw chicken breast
1/4 teaspoon salt
1 teaspoon cornstarch
3 tablespoons water
1 teaspoon soy sauce
2 cans (10.5 ounce size) condensed beef broth
10 ounces water
1 can (4 ounce size) sliced mushrooms and liquid
2 tablespoons vinegar
1 tablespoon sugar
lemon slices


Skin chicken with sharp knife; cut in thin 2-inch long slices. Sprinkle with salt. M

ix cornstarch with 3 Tbsp. water and soy sauce. Combine with beef broth and water. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegar and sugar. Heat. Simmer 5 minutes.

Serve with a slice of lemon in each bowl, a cruet of vinegar on the table.

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121 calories, 1 grams fat, 8 grams carbohydrates, 20 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Jan 11, 2002

REVIEW: 5 star recipe rating
I found this to taste very much like the soup my favorite Chinese buffet serves.

Registered Member at
Member since:
May 6, 2007

REVIEW: 5 star recipe rating
This is a great recipe for Sweet and Sour soup which I adore! If you wanted a vegetarian version you could substitute a small block of soft tofu, cut in tiny cubes. If you wanted it to be a bit spicy, add Chinese chili sauce to taste. This is a fine recipe that can have many riffs played on it. Thank you!

Registered Member at
Member since:
May 6, 2007


It's me again. I forget to add, of course that if a vegetarian version IS wanted, substitute vegetable stock (from cubes or a box) and also a well beaten egg can be added at the end of cooking for more protein. It will cook quickly into threads. Thanks for allowing me to add this!

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