Slow-cooker chicken hot and sour soup

We love slow cookers - simply pop all your ingredients into the cooker and come back to a warming, flavour-packed dish. This zesty hot and sour chicken soup tastes absolutely amazing after several hours of slow-cooking.

  • 8 hrs 30 mins cooking
  • Serves 6
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Chicken hot & sour soup
  • 1.6 kilogram whole chicken, fat and skin removed
  • 2 (240g) carrots, coarsely chopped
  • 2 (300g) stalks celery, trimmed, coarsely chopped
  • 1 (200g) brown onion, coarsely chopped
  • 10 cup (2.5l) water
  • 6 fresh kaffir lime leaves, crushed
  • 2 10cm stalks lemon grass, bruised
  • 1 1/2 tablespoon grated fresh ginger
  • 2 fresh long red chillies, thinly sliced, plus extra for garnish
  • 1/2 cup (125ml) lime juice
  • 1/2 cup (125ml) fish sauce
  • 3 teaspoon brown sugar
  • 425 gram canned straw mushrooms, rinsed, drained
  • 2 (300g) baby buk choy, trimmed, coarsely chopped
  • 200 gram rice vermicelli noodles
  • 1/2 cup firmly packed fresh coriander leaves


Chicken hot & sour soup
  • 1
    Place chicken, carrot, celery, onion and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.
  • 2
    Carefully remove chicken from cooker; shred the meat coarsely using two forks. Discard bones. Strain cooking liquid through muslin-lined sieve or colander and discard solids.
  • 3
    Return strained liquid to cooker with lime leaves, lemon grass, ginger, chilli, juice, sauce, sugar, mushrooms and chicken. Cook, covered, on high for 30 minutes. Stir in buk choy.
  • 4
    Meanwhile, place noodles in a medium heatproof bowl and cover with boiling water. Stand 10 minutes or until softened, drain. Divide noodles among serving bowls. Ladle hot soup over noodles. Serve sprinkled with coriander and fresh sliced chilli, if you like.

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