Chicken And Shiitake Mushroom Soup

Ingredients

• 3chicken legs
• 8–10shiitake mushrooms
• 5red dates
• a littlegoji berries
• 1.5–2 litreswater
• to tastesalt

Instructions

1. 1

   Blanch the chicken

   Put the chicken legs in a pot of water and bring it to the boil. Lift out the chicken and set it aside. Soak the mushrooms, then wash the red dates and goji berries; set them aside.

2. 2

   Simmer the soup

   Put all the ingredients and the measured water in a pot. Bring to the boil, reduce the heat to medium-low and cook for 30 minutes. Add salt, then serve.

What is chicken and shiitake mushroom soup?

This is a gently simmered chicken soup built around shiitake mushrooms, red dates and goji berries. The ingredients are often used together in Chinese home cooking, where a slow, mild broth lets their savoury and lightly sweet flavours mingle.

Here, the chicken is briefly boiled before the main simmer, and the soup needs only 30 minutes of cooking. That makes it a straightforward pot of broth to serve as a light meal or alongside other dishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 20g protein, 10g carbs, 12g fat.

Chicken supplies most of the protein and much of the fat, while the red dates and goji berries contribute carbohydrates and natural sugars. The broth itself is light, so serving it with rice or noodles can make the meal more filling; add salt gradually to keep the seasoning in check.

Prepare the ingredients

Shiitake mushrooms: soak them before cooking, as directed, so they soften and are ready for the simmer. The recipe does not specify dried or fresh mushrooms, so use the type you have and follow its soaking needs.

Red dates and goji berries: wash them before adding them to the pot. Their gentle sweetness balances the savoury chicken and earthy mushrooms.

Why blanch the chicken first

Blanching: bring the chicken legs to the boil in water, then lift them out as the method directs. This brief first boil is separate from the main cooking, so remember to transfer the chicken to the pot with the other ingredients for the 30-minute simmer.

Keep the simmer gentle

Heat: once the pot reaches a boil, turn it down to medium-low. A steady, gentle simmer gives the chicken time to cook through and allows the ingredients to flavour the broth without requiring a long cooking time.

Timing: cook for 30 minutes after reducing the heat. The recipe gives no separate doneness test, so check that the chicken is cooked through before serving.

Season at the end

Salt: add it after the 30-minute simmer, then taste the broth and adjust to your preference. Since the amount is not specified, start with a little rather than adding a large amount at once.

Broth: the recipe uses 1.5–2 litres of water, so the finished soup may be more or less concentrated depending on the amount used. Choose the lower end for a fuller-tasting broth or the higher end for a lighter one.

Serving the soup

Serve the soup hot, with chicken and mushrooms in each bowl and broth poured over them. Rice or plain noodles make a simple accompaniment if you would like a more substantial meal.

Recipe notes & tips

• Soak the shiitake mushrooms before starting the simmer.
• Wash the red dates and goji berries before adding them to the pot.
• Keep the heat at medium-low after the broth comes to the boil.
• Add salt at the end so you can judge the broth’s seasoning.
• Check that the chicken is cooked through before serving.

Variations

• Add ginger: include a few slices in the pot for a warm, aromatic note.
• Use chicken thighs: swap them for the legs while keeping the same simmering method.
• Add leafy greens: stir them into the hot soup near the end of cooking.
• Serve with noodles: add cooked noodles to each bowl for a more substantial meal.
• Use fresh mushrooms: add fresh shiitake if you prefer not to soak dried ones.

Common mistakes to avoid

• Skipping the blanch: boil the chicken briefly first, then set it aside as directed.
• Forgetting to soak: prepare the shiitake before putting the soup on to simmer.
• Boiling hard throughout: reduce the heat to medium-low once the pot reaches the boil.
• Adding salt too early: season after the 30-minute simmer and adjust to taste.
• Serving undercooked chicken: check that the chicken is cooked through before serving.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat in a saucepan until steaming hot throughout; add a little water if the broth has become more concentrated.

Frequently asked questions