Chinese chicken and mushroom soup

    1 hour 40 min

    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
    94 people made this

    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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    Reviews in English (1)


    Loved it! I did add some chilli as I like a bit more heat. Great dish  -  23 May 2017