chicken veggie soup with duck egg and xo sauce

Name: Chicken Veggie Soup with Duck Egg and XO Sauce
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: 4 cup(s) chicken stock; 1 small leek diced; 8 ounce(s) shiitake mushroom diced; 4 clove(s) garlic minced; 2 tablespoon(s) xo sauce; 1 tablespoon(s) fish sauce; 1 cup(s) shredded rotisserie chicken or boneless chicken thighs cut into bite size chunks; 2 tablespoon(s) basil chiffonade; 4 duck eggs; 1 tablespoon(s) rice vinegar; 1 teaspoon(s) salt

5 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Aug 7, 2021

If you can't find XO sauce in your local Asian market you can find it on Amazon or other online stores. XO sauce bring a new taste to this easy soup dish.

Rate

prep time 5 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

4 cups chicken stock
1 small leek diced
8 ounces shiitake mushroom diced
4 cloves garlic minced
2 tablespoons xo sauce
1 tablespoon fish sauce
1 cup shredded rotisserie chicken or boneless chicken thighs cut into bite size chunks
2 tablespoons basil chiffonade
4 duck eggs
1 tablespoon rice vinegar
1 teaspoon salt

How To Make chicken veggie soup with duck egg and xo sauce

Step 1

Add the first 7 ingredients together in a stock pot. Bring to a simmer.

Step 2

Place a large pot of water on the stove and bring to a boil. Add the salt and vinegar then one by one poach the eggs swirling them in the pot and remove with a slotted spoon.
Step 3

Ladle the soup in a bowl and top with a poached egg and basil
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