Winter season is on peak in Pakistan and the best way to cope with it is to have a warm, delicious bowl of soup. A perfect bowl of soup consists of meat, veggies, stock, eggs, and some spices. Chicken schezwan soup recipe is just the way we love to have. It has all the ingredients required for a good soup plus a twist of spicy schezwan sauce. It warms you up from head to toe and its taste will force you to make it again and again whole winter. You can easily make this restaurant style hot and delicious soup at home very easily.

I think soup is the easiest, light, nutritious, and filling meal especially for your dinner. You can have it before your meals as an appetizer also. It is also a healthy way to save us from winter prone diseases like flu, cough, and cold. You can also try my 19B soup recipe which includes sea food. Chicken schezwan soup is almost like chicken hot and sour soup with the addition of shcezwan sauce and garlic. Some people like to add noodles in it also but I have made it without them. Choice of veggies is also optional in it. I have added mushrooms, carrots, spring onion, and cabbage.

Also try these recipes this winter

Sizzling beef steak

Special Lahori Hareesa

Afghani mutton dumpukht

What is schezwan sauce

Schezwan sauce is a very famous condiment in China, Pakistan, and India. It is made with red chillies, ginger, garlic, soy sauce, vinegar, and sugar. This sauce is named on schezwan or Sichuan peppers which are used in preparation of sauce but mostly this sauce is made with dried Kashmiri red chillies and button red chillies. Sichuan is actually name of a province in china, which is famous for its cooking style that is very unique. This sauce is full of flavours, medium spicy, sweet and sour with aroma of ginger and garlic. We can use this sauce in cooking noodles, soups, chicken, and fried rice. We can also use this sauce as a dip.

schezwan soup

Serving suggestions for chicken schezwan soup

  • It is very important to serve soup very hot. Serve it immediately after removing it from stove and it’s even better that you serve it in a kind of bowl which has a stand of heating flame below.
  • Extra sauces like soy sauce, vinegar, and chilli sauce are served traditionally with soup. Chicken schezwan soup already has schezwan sauce in it which is moderately hot, so you can skip chilli sauce while serving.
  • Fish crackers and garlic bread best complement soup. Soup is a very light and easy to digest food and you start feeling hungry after some time you have it. It is better to have some kind of bread with it which keeps you full for long so always serve it with soup.
  • Always add spring onion in the end when your soup is ready. Spring onion loses its crunchiness and flavour when you cook it for long. And when you dish out your soup, add some spring onion on top as well because its lush green colour enhances the beauty of your soup.


Chicken schezwan soup has all the ingredients required for a good soup plus a twist of spicy schezwan sauce. It warms you up from head to toe and its taste will force you to make it again and again whole winter. You can easily make this restaurant style hot and delicious soup at home very easily.
Course Appetizer, Side Dish
Cuisine Chinese
Keyword chicken schezwan soup recipe, chinese hot pot schezwan soup recipe, chinese schezwan soup recipe, egg flower spicy schezwan soup mix gluten free, how to make schezwan soup, schezwan soup, schezwan soup food fusion, schezwan soup recipe, schezwan soup recipe vegetarian, veg schezwan soup
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 7 people


  • Knife to cut
  • Pan
  • Serving bowls


for schezwan sauce

  • 3 tbsp Kashmiri red chilli powder or dried 6-7 whole Kashmiri red chillies
  • 6 whole button red chillies dried
  • 1 tbsp chopped garlic
  • 3 tbsp oil
  • 1 tbsp chopped ginger
  • 1 tbsp soy sauce
  • 2 tbsp Vinegar
  • 1 tbsp sugar
  • ½ tsp salt
  • 1 tsp black pepper powder
  • 3 tbsp tomato ketchup

for preparing soup stock

  • 500 gm chicken
  • 2 litre water
  • 1 tbsp salt
  • 2 small pieces ginger
  • 4-5 cloves garlic
  • ½ tsp black peppercorns

for preparing soup

  • tbsp oil
  • tsp chopped garlic
  • tbsp prepared schezwan sauce
  • litre prepared chicken stock
  • tbsp sugar
  • tbsp salt
  • tbsp black pepper powder
  • 2 tbsp vinegar
  • 1 and ½ tbsp soy sauce
  • 2 chicken cubes optional
  • ¼ cup each cabbage, carrots, mushrooms, spring onions chop all veggies
  • 2 egg whites
  • 1 cup cornflour slurry


for preparing schezwan sauce

  • Add one cup hot water in a bowl. Mix Kashmiri red chilli powder and button red chillies in water and soak for 30 minutes.
  • After 30 minutes transfer soaked chillies in blender and bled them.
  • Add oil in pan. when oil is heated, add chopped garlic and chopped ginger in it, Fry for some time.
  • Add blended chilli paste in pan and fry it. Also add salt, black pepper, soy sauce, vinegar, sugar, and tomato ketchup.
  • Add some water for cooking sauce and cook for 5 minutes. when oil separates, sauce is ready.

for preparing soup

  • Put water and chicken in your pot with ginger, garlic, salt and black peppercorns. When water starts boiling, remove skim on water surface. Cover the pot and cook for an hour. when stock is prepared, separate chicken from it and strain remaining stock.
  • Chop spring onions, carrots, mushrooms, and cabbage.
  • Now put oil in a pot and add chopped garlic. Fry for some time and add 3 tbsp prepared schezwan sauce, all veggies except spring onion, and prepared chicken stock.
  • Add salt, black pepper, sugar, soy sauce, vinegar, and chicken cubes in it.
  • Shred the chicken separated from stock. Add shredded chicken in soup.
  • when stock starts boiling, add cornflour slurry little by little and keep stirring meanwhile. Keep adding slurry until you get desired thickness of soup. Now beat two egg whites and add in soup. when egg whites are cooked a little stir the soup gently. Add spring onion in the end and enjoy the soup.

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