Chinese Chicken Mushroom Soup

This Chinese Chicken Mushroom Soup (香菇雞湯) is one of those soups I make again and again. It's comforting, savory, and packed with flavor from a whole chicken, dried shiitake mushrooms, red dates, rice wine, and dried seafood.

Jump to:

• About the Ingredients
• How to make Chinese chicken mushroom soup (Step by Step)
• Tina's Tips
• Storage & Reheating
• TikTok Videos
• Frequently Asked Questions
• Chinese Chicken Mushroom Soup (香菇雞湯)
• More Delicious Chicken Soup Recipes!
• Pin for later!

One of my favorite things about this soup is how much flavor you get without needing a long list of seasonings. The chicken creates a rich broth, the dried shiitakes add tons of umami, and the red dates give it just a touch of sweetness.

About the Ingredients

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

Chicken

I usually make this soup with a whole chicken because the combination of meat, bones, skin, and connective tissue creates a flavorful, full-bodied broth.

A chicken around 3-4 pounds works well for this recipe.

You can also use bone-in chicken thighs or drumsticks if you don't want to cook a whole chicken or want to make a smaller batch. I've made this soup with drumsticks before and it still turns out delicious.

I personally like using free-range or organic chicken when available, but any whole chicken will work.

You can also make this with a Cornish hen or Silkie chicken (烏骨雞). Silkie chicken is commonly used in Chinese soups and has dark skin, meat, and bones.

If you buy a whole chicken from an Asian supermarket, it may still include the head or feet. You can remove them before cooking if you prefer.

Dried Shiitake Mushrooms

Dried shiitake mushrooms are one of the ingredients that really makes this soup.

Compared with fresh shiitake mushrooms, dried shiitakes have a much more concentrated savory and earthy flavor. After soaking them, I also add some of the shiitake soaking liquid directly to the soup, which gives the broth even more depth.

Make sure to let any grit settle at the bottom of the soaking bowl and pour the liquid carefully so you don't add the sediment.

If you're interested in learning more about mushrooms, check out my guide to different types of mushrooms.

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, also known as jujubes or hong zao (紅棗), are commonly used in Chinese soups and teas.

In this soup, the red dates give the broth a subtle sweetness that works really well with the savory chicken and mushrooms.

You can find dried red dates at most Chinese or Asian supermarkets. If you can't find them, you can leave them out, although the flavor of the soup will be slightly different.

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, also known as wolfberries or gou qi zi (枸杞子), are another ingredient commonly added to Chinese soups.

They're optional in this recipe, but I usually add them when I have some on hand. They add a very mild sweetness and their bright red color looks beautiful in the finished soup.

If you take medications such as warfarin or other blood thinners, check with your doctor before consuming larger amounts of goji berries because interactions have been reported.

Michiu

Michiu is a Taiwanese rice cooking wine and one of the ingredients I use frequently in Taiwanese cooking.

It's sometimes confused with Shaoxing wine, but they're not quite the same. Michiu is clear and relatively dry, while Shaoxing wine is darker and has a deeper, more complex flavor.

I prefer michiu for this soup, but if you can't find it, Shaoxing wine can work in a pinch.

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

This ingredient is technically optional, but I almost always add it because it gives the broth another layer of savory, umami flavor.

Dried scallops are made from the adductor muscle of scallops and have a concentrated sweet-savory seafood flavor. Dried shrimp provide a similar umami boost but have a slightly stronger shrimp flavor.

For this soup, use about 5 small dried scallops or 2 tablespoons dried shrimp.

I usually soak dried scallops briefly before cooking. If they soften enough, you can gently pull them apart before adding them to the soup.

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, about 3-4 lb
• 10 dried shiitake mushrooms
• 8 dried red dates
• 2 tablespoon dried goji berries, optional
• 2 tablespoon michiu
• 5 small dried scallops or 2 tablespoon dried shrimp, optional but recommended
• 8-10 cups water, or enough to mostly cover the chicken
• Salt, to taste

Step 1: Soak the mushrooms

Rinse the dried shiitake mushrooms, then soak them in a bowl of warm water for about 15-30 minutes, or until softened.

Do not discard the mushroom soaking liquid! We'll add it to the broth for extra mushroom flavor.

If using dried scallops, rinse and soak them separately for about 15 minutes.

Step 2: Blanch the chicken

Place the chicken in a large soup pot and add enough water to cover it.

Bring to a boil. As the chicken cooks, foam and impurities will rise to the surface.

Turn off the heat, discard the blanching water, and rinse the chicken and pot.

I like doing this extra step because it helps create a cleaner-looking broth.

Step 2: Blanch the chicken

Place the chicken in a large soup pot and add enough water to cover it.

Bring to a boil. As the chicken cooks, foam and impurities will rise to the surface.

Turn off the heat, discard the blanching water, and rinse the chicken and pot.

I like doing this extra step because it helps create a cleaner-looking broth.

Step 3: Add the soup ingredients

Return the chicken to the pot.

Add the softened shiitake mushrooms, red dates, goji berries, dried scallops or shrimp, and michiu.

Carefully pour in the shiitake soaking liquid, leaving behind any sediment at the bottom of the bowl.

Add enough fresh water to mostly cover the chicken, about 8-10 cups depending on the size and shape of your pot.

Step 4: Simmer

Bring the soup to a boil over high heat.

Once boiling, reduce the heat to low, cover partially, and simmer gently for about 45-60 minutes, or until the chicken is cooked through and the broth is flavorful.

Taste and season with salt.

Tina's Tips

Save that mushroom water. One of the easiest ways to get more mushroom flavor into the broth is by using the liquid from soaking the dried shiitakes.

Season at the end. The broth concentrates as it simmers, especially if you use dried scallops or shrimp, so I wait until the end to add salt.

You can use chicken pieces. If you don't want to cook a whole chicken, bone-in drumsticks or thighs work well. I've made it this way plenty of times.

Make it a noodle soup. Sometimes for lunch the next day, I cook noodles separately and serve them in the broth. It turns the soup into a more filling meal and the noodles soak up all that chicken and mushroom flavor.

Storage & Reheating

Refrigerator: Let the soup cool, then transfer it to airtight containers and refrigerate for up to 3-4 days.

Freezer: You can freeze this soup as well. The mushrooms may become slightly softer after thawing, but the broth freezes very well. Freeze in airtight containers for up to about 3 months for best quality.

Reheating: Reheat the soup gently on the stovetop until steaming hot. You can also microwave individual portions, stirring occasionally so they heat evenly.

I actually think this soup tastes even better the next day because the mushroom, chicken, and red date flavors have more time to mingle.

TikTok Videos

@ohsnapletseat

I was craving something warm and comforting this week, so I made my Chinese Chicken Shiitake Mushroom Soup! Whole chicken, shiitake mushrooms, and simple ingredients simmered low and slow until the broth was rich and super flavorful 🥰😋 We enjoyed it as a cozy soup, then turned it into a noodle soup the next day - soooo good! Full recipe link in bio!! https://ohsnapletseat.com/2021/09/25/chinese-chicken-mushroom-soup/ #chickensoup #chinesesoup #shiitakemushrooms #comfortfood #homecooking

♬ good days by surf bagel - surf_bagel

@ohsnapletseat

I was craving something warm and comforting this week, so I made my Chinese Chicken Shiitake Mushroom Soup! Whole chicken, shiitake mushrooms, and simple ingredients simmered low and slow until the broth was rich and super flavorful 🥰😋 We enjoyed it as a cozy soup, then turned it into a noodle soup the next day - soooo good! Full recipe link in bio!! https://ohsnapletseat.com/2021/09/25/chinese-chicken-mushroom-soup/ #chickensoup #chinesesoup #shiitakemushrooms #comfortfood #homecooking

♬ good days by surf bagel - surf_bagel

Frequently Asked Questions

Can I use chicken parts instead of a whole chicken?
Yes! Bone-in chicken thighs or drumsticks work very well. They're especially convenient if you want to make a smaller batch.

Do I have to use dried shiitake mushrooms?
I highly recommend them. Dried shiitakes have a much more concentrated flavor than fresh mushrooms, and you can use their soaking liquid to add even more flavor to the broth.

Can I use fresh shiitake mushrooms instead?
You can, but the finished soup won't have quite the same deep mushroom flavor. If possible, I would stick with dried shiitakes for this recipe.

What if I can't find red dates?
You can leave them out. The soup will still be delicious, although you'll miss the subtle sweetness they add to the broth.

Do I have to use dried scallops or dried shrimp?
No, but I highly recommend one of them. I almost always add dried seafood because it gives the broth another layer of umami.

Is michiu required?
Michiu gives the soup its characteristic rice-wine aroma, but Shaoxing wine can be substituted if that's what you have available.

Can I make this soup ahead of time?
Absolutely. In fact, I think the broth tastes even better the next day. Refrigerate it and reheat gently before serving.

Can I serve this with noodles?
Yes! I do this sometimes when I want to turn the soup into a more substantial meal. I recommend cooking the noodles separately and adding them to each bowl so they don't absorb all the broth while sitting in the pot.

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.

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