Chinese chicken and mushroom soup

Chinese chicken and mushroom soup


22 people made this

About this recipe: Healthy and very tasty Chinese takeaway at home. Chicken, mushrooms and spring onions in a homemade stock. Tastes like it's doing you the world of good.

Samantha's Supper Kent, England, UK

Serves: 2 

  • For stock
  • chicken bones
  • 2 bay leaves
  • 3 peppercorns
  • 2 onions, sliced in half, skins left on for colour
  • plenty of pepper to taste
  • water
  • For soup
  • 1 chicken breast, baked in foil until cooked and then shredded
  • 2 large mushrooms, thinly sliced
  • 2 spring onions, sliced (for garnish)

Prep:1hr30min  ›  Cook:10min  ›  Ready in:1hr40min 

  1. Make the stock by adding the chicken bones to a large pan or stockpot. Add the bay, peppercorns, onions, pepper and water to cover twice over.
  2. Bring the boil and the simmer for 1.5 to 2 hours. (This can be made well in advance and chilled until ready to use). Drain the stock through a fine sieve.
  3. When ready to make the soup: heat the stock in a wok by bringing to the boil then turning down to a simmer.
  4. Add the shredded chicken and mushrooms. Warm through, about 5 minutes.
  5. Ladle the soup into a bowl and garnish with spring onions and serve with prawn crackers (optional).

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