Chinese Chicken Mushroom Soup

This Chinese Chicken Mushroom Soup (香菇雞湯) is on my rotation week after week. It's not hard to see why, the broth is insanely tasty, as the soup is made with one whole chicken, shiitake mushrooms, red dates and more!

Jump to:

• About the Ingredients
• How to make Chinese chicken mushroom soup (Step by Step)
• Storage & Reheating
• Frequently Asked Questions
• Chinese Chicken Mushroom Soup Recipe
• Pin for later!
• More Delicious Chicken Soup Recipes!

About the Ingredients

To make Chinese Chicken Mushroom Soup, you will need chicken, dried shiitake mushrooms, dried red dates, michiu, salt, and optionally, dried scallops.

Chicken

For this recipe, I typically use a whole chicken, which makes the broth rich, silky, and full of depth. A whole chicken gives you a perfect balance of meat, bones, and skin - everything you need for that comforting, nourishing flavor.

If you don't have a whole chicken on hand, don't worry! You can also use bone-in chicken parts such as drumsticks or thighs. They'll still create a flavorful broth, and this option is great when you want to make a smaller batch. (I've made this soup with just drumsticks before, and it turned out just as delicious - see photo below!)

You can use a regular grocery-store chicken, but I recommend free-range or organic when possible - the flavor difference is noticeable. You can also make it extra special with a Cornish hen or even a black-skinned Silkie chicken (烏骨雞), which is prized in traditional Chinese cooking for its nourishing qualities.

If you're buying from an Asian market, don't be surprised if the whole chicken still includes its head and feet - simply trim those off before cooking.

Health-wise, the chicken stock made with bones and skin is naturally rich in collagen, which supports joint health and skin elasticity, and provides B vitamins, iron, and zinc.

Dried Shiitake Mushrooms

Traditionally Chinese Chicken Mushroom Soup uses shiitake mushrooms. Shiitake originates from China and Japan, and is super flavorful. They're more dense, similar to portobello mushrooms, and have an earthy, almost smokey flavor compared to the other mushrooms.

It's important to use dried shiitake mushrooms because not only is the mushroom itself tasty, but after we soak this mushroom, the leftover water has so much flavor, and is added in to the soup for extra flavor.

Shiitake mushrooms are high in antioxidants and boosts the immune system. It also may have antiviral and anti inflammatory effects.

If you can't find any in your local Asian super market, shiitake mushrooms are actually also sold on amazon!

Dried red dates

Red dates, aka Jujube or hong zao, is popular in Chinese cuisine and traditional Chinese medicine. It is known for its many health benefits - rich in antioxidants, improves sleep and brain function, improves digestion, and boosts your immune system.

When adding to the soup, it adds a sweet flavor to contrast with the savory soup. You can find it at your local Chinese or Asian supermarkets. If you can't locate any, you could technically skip this ingredient also, or you can also find red dates on amazon!

Dried goji berries

Goji berries are a bright orange or red fruit that is native to Asian. It is also known as wolfberries.

This is an optional ingredient, but when I have it I add it, it adds a slightly sweet flavor to the dish like the dried red dates. It's a nutritious ingredient so what's not to love!

One thing to mention is Goji Berries contain vitamin K which can interfere with blood thinners. Overall, ask your doctor about this ingredient if you take blood thinners, diabetes medication, or blood pressure drugs.

Michiu

Michiu is also known as Rice cooking wine. It contains about 20% alcohol, and is very popular in Taiwanese cooking. Many folks get this cooking wine confused with another cooking wine - Shaoxing.

The difference is that Shaoxing is lower in alcohol and darker. Michiu is more dry and has a higher alcohol content.

If you're hunting down some michiu at your local Asian supermarket, you can sub with shaoxing, or you can also find michiu on amazon.

Dried Scallops or shrimp

Dried Scallops is a dried seafood product made from the adductor muscle of scallops, whereas the dried shrimp is made of shrimp. They're both often times used in Asian cooking because of its umami flavor and while it definitely taste of seafood, has a less 'fishy' flavor.

In this dish, the dried scallop and or shrimp is optional, but it definitely adds an additional tasty flavor to the soup! I never make it without! And side note, it is also a good source of calcium.

This item can be found in your local Asian supermarket usually, but if you're having trouble finding it - you can actually also find some dried scallops and dried shrimp on Amazon.

How to make Chinese chicken mushroom soup (Step by Step)

First gather your ingredients:

• 1 whole chicken (~2 lb)
• 10 dried shiitake mushrooms
• 8 dried red dates
• 2 tablespoon goji berries, optional
• 2 tablespoon michiu
• 5 small dried scallops or shrimp (optional)
• Salt, as desired

Rinse shiitake mushrooms and soak it in a bowl of water for about 15 minutes or until soft; do not discard the water. If you are using dried scallops, also rinse dried scallops and soak in another bowl for about 15 minutes.

Place chicken in a pot and cover with enough water to cover the chicken pieces, bring to the boil. Impurities/scums will float to the top. Turn off heat and discard the impurities/scum water and rinse chicken under some water.

In the pot, add chicken, shiitake mushrooms, red dates, goji berries, dried scallops or shrimp, michiu, and the water you used to soak shiitake mushrooms. Add enough water to cover the ingredients.

Let it cook on high heat until it boils, and then turn the heat down to low and let it simmer for about 45 minutes. Add salt to taste!

Storage & Reheating

• Fridge: Store cooled soup in an airtight container for up to 3-4 days. The broth actually deepens in flavor after a day!
• Freezer: Not recommended - the mushrooms and red dates lose texture after thawing.
• Reheat:
  • Stovetop (best): Simmer gently over low heat until warmed through.
  • Microwave: Heat in 30-45 second intervals, stirring between each. Avoid overheating to keep chicken tender.

Frequently Asked Questions

Can I use chicken parts instead of a whole chicken?
Yes! Bone-in chicken thighs or drumsticks work well and still create a flavorful broth.

Do I have to use dried shiitake mushrooms?
For best flavor, yes. Dried shiitakes add depth, and their soaking water boosts the broth. Fresh mushrooms won't have quite the same richness.

What if I can't find red dates?
You can skip them, but they add a natural sweetness.

Can I make this soup ahead of time?
Definitely - the broth tastes even better the next day. Just store in the fridge and reheat gently before serving.

Is michiu required?
Michiu (rice cooking wine) adds depth and aroma, but you can substitute with Shaoxing wine or even dry sherry.

Pin for later!

More Delicious Chicken Soup Recipes!

Comforting, nourishing, and full of flavor-these chicken-based soups are perfect for cozy nights and soothing meals.

• Taiwanese Pickled Chili Chicken Soup (剝皮辣椒雞湯) - A flavorful, lightly spicy soup made with pickled green chilies and chicken. Soothing and slightly fiery-great with rice and even better the next day.
• Chicken Egg Drop Soup with Shiitake Mushrooms - Silky ribbons of egg swirled into a light chicken broth with mushrooms. A quick, comforting soup with depth from shiitake and sesame oil.
• Taiwanese Sesame Oil Chicken (麻油雞 Ma You Ji) - A classic Taiwanese dish made by simmering chicken in sesame oil, ginger, and rice wine. Rich, aromatic, and you can serve as a soup (by adding more water) or as a stew with rice or noodles!
• Chicken Congee - Technically not a soup per say, but similar and definitely also comforting - A savory rice porridge made by simmering rice in chicken broth until creamy, with shredded chicken and optional toppings. The ultimate Chinese comfort food.