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Sweet & Sour Chicken Soup

30 mins

6 - 8 servings


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Potato Soup


Satisfying soup use fresh meat or leftover cooked chicken from your Sunday Roast is great just don’t overcook!

Oven temperature




  1. Cut thighs into chunks and season lightly.

  2. Heat oil in pan and brown chicken thighs remove and put in soup pan.

  3. Add onion to pan and soften then add pepper, garlic chili for 1 minute add to soup pan.

  4. Add 80ml of pineapple juice plus chunks, sugar, vinegar and pasta sauce.

  5. Cook on very low heat for 1 hour (or longer for flavours to develop)..

  6. Blend cornflour with water add to soup and stir in until well cooked, approx 5 minutes to thicken.

  7. Add seasonings to taste.

  8. Serve in warmed bowls sprinkled with shredded salad onions.

Cooks tips

if possible, make in advance and the flavours will improve considerably

Serve with

Crusty bread or prawn crackers to give a Chinese feel!

Wine pairing


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Vegetarian information
Potato Soup


  • 1-tab olive oil

  • 8 chicken thighs (boned and skinned)

  • 2 brown onions

  • 125ml soy sauce

  • 130g tomato pasta sauce

  • 225g pineapple chunks in juice

  • 1 tabs light brown sugar

  • 2 tabs cider vinegar

  • Garlic finely chopped

  • Red pepper

  • 1 red chili chopped

  • 2 tabs cornflour

  • 2 tabs water

  • 2 Salad onions to garnish

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