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Chicken shiitake mushroom soup has tender shredded chicken and whole shiitake mushrooms in a light, fragrant broth with deep savory flavor. Called 香菇雞湯 (xiāng gū jī tāng) in Mandarin, it’s a soup my family makes every winter without fail.
We also make it when someone is getting over a cold—it’s the kind of comforting meal my family turns to. My version is beginner-friendly, with a few simple steps that give you plenty of flavor without hours of simmering.
Good to know before you start
Most of the flavor comes from the dried shiitake and chicken. Here are two things to know before making this soup:
- Use dried shiitake and save the soaking water. I prefer dried mushrooms here because they give the broth a deep, savory mushroom flavor. Plan to soak them ahead so they soften all the way through. Keep that soaking liquid—it’s liquid gold! We use it with chicken broth as the base of the soup.
- Choose bone-in, skin-on chicken thighs. We sear them first, then use the rendered chicken fat to cook the garlic and ginger. This adds flavor before we even start simmering. The skin and bones come out at the end, leaving tender shredded chicken that’s easy to eat.
Can I use fresh shiitake?
I don’t recommend fresh shiitake for this recipe—the broth won’t have the same depth of flavor. If you have fresh mushrooms, try my shiitake mushroom soup with tofu instead.
How to make chicken shiitake mushroom soup
Once the mushrooms are soaked, the rest is straightforward. Here’s a quick overview, with full measurements and instructions in the recipe card below.
- Soak the shiitake ahead. Place the mushrooms in 2½ cups of room-temperature water, then cover and refrigerate. Small caps need at least 6 hours, while large or thick caps are best soaked overnight. They should feel soft all the way through. Gently squeeze the mushrooms, then strain and save the soaking liquid for the soup. For more help with choosing and preparing them, see my guide on how to use dried shiitake mushrooms.
- Lightly brown the chicken. Pat the thighs dry and season with salt and pepper. Heat the oil in a 4-quart soup pot over medium heat. Sear the chicken skin-side down first, about 3 minutes per side, until lightly golden. You’re building flavor and rendering some fat here—the chicken will finish cooking in the broth.
- Cook the garlic and ginger in the chicken fat. Move them into the spaces between the thighs so they touch the bottom of the pot. Give them about 2 minutes over medium heat to become fragrant without burning.
- Add both liquids and simmer. Pour in the chicken broth and strained mushroom water, then add the shiitake. Bring to a boil, cover, and lower the heat to simmer for 20–25 minutes, until the chicken is cooked through and tender.
- Shred, season, and serve. Lift out the chicken and keep the soup covered at a very low simmer. Let the thighs cool enough to handle, then discard the skin and bones and shred the meat. Return it to the soup and taste before adding more salt—your chicken broth may already provide enough. Stir in the scallions and turn off the heat; they’ll soften in the hot broth.
What to serve with it
I’d pair this soup with Din Tai Fung fried rice with shrimp. The fried rice adds a little richness alongside the clear, savory broth, making the meal more satisfying. Add Chinese broccoli with garlic sauce on the side for some greens.
You can also turn it into a noodle soup. I recommend thin wheat noodles with a firm texture or rice noodles. Cook them separately so the starch doesn’t cloud the broth, then add them to individual bowls and ladle the soup over them.
Recipe Card
Chicken shiitake mushroom soup
This chicken shiitake mushroom soup is so good and comes together fast! Soak the mushrooms ahead, then sear the chicken and give the soup a brief simmer on the stovetop.
Ingredients
- 1.5 oz dried shiitake mushrooms about 15–16 small caps
- 2½ cups water for soaking the mushrooms; reserve the liquid
- 1 oz garlic cloves about 6 large cloves, smashed
- 0.35 oz ginger about 4 thin slices, each 2 inches long
- 1¼ lb bone-in skin-on chicken thighs about 4 pieces
- Coarse sea salt to lightly season the chicken, plus more to taste
- ground black pepper to lightly season the chicken, plus more to taste
- 1 tablespoon avocado oil
- 2½ cups chicken broth
- 4 scallions thinly sliced
Equipment
Instructions
- Before you begin: Plan ahead to soak the dried shiitake mushrooms. I prefer a long soak for a deeper mushroom flavor. See the quick-soak note below if you’re short on time.
- Soak the mushrooms: Place the dried shiitake mushrooms in a container with 2½ cups of room-temperature water. Cover and refrigerate until fully rehydrated. For small caps, soak for at least 6 hours or overnight. For large or thick caps, an overnight soak is best.
- Save the soaking liquid: Gently squeeze the mushrooms and lift them out of the water. Pour the soaking liquid through a fine-mesh strainer to remove any sediment. Measure the strained liquid and add water, if needed, to make 2½ cups. Set aside for the soup.
- Prepare the aromatics and chicken: Smash the garlic, thinly slice the ginger, and slice the scallions into small rounds. Set the scallions aside for the end. Pat the chicken thighs dry and lightly season both sides with salt and black pepper.
- Sear the chicken: Heat the avocado oil in a 4-quart soup pot or Dutch oven over medium heat until it shimmers. Carefully add the chicken skin-side down. Sear for about 3 minutes per side, until lightly golden. The chicken will not be cooked through yet. This step browns the chicken and renders some of its fat to flavor the soup.
- Cook the garlic and ginger: Add the garlic and ginger, moving them into the spaces between the chicken thighs so they touch the bottom of the pot. Cook in the rendered chicken fat over medium heat for about 2 minutes, until fragrant. Stir the aromatics as needed to keep them from burning.
- Simmer the soup: Add the mushrooms, chicken broth, and all the reserved strained soaking liquid. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 20–25 minutes.
- Shred the chicken: Transfer the chicken to a plate. Keep the soup covered at the lowest gentle simmer. Let the chicken cool until you can handle it, about 10–15 minutes. Remove and discard the skin and bones, then shred the meat into bite-size pieces.
- Season and serve: Return the chicken to the pot and let it heat through. Taste and add more salt and black pepper as needed. I added ¼ teaspoon coarse sea salt and ⅛ teaspoon ground black pepper; adjust based on how salty your broth is. Stir in the scallions, then turn off the heat. They will soften in the hot soup and add a fresh aroma. Ladle into individual bowls and serve hot.
Notes
- Quick-soak option: If you’re short on time, cover the mushrooms with 2½ cups of just-boiled water. Cover the bowl and soak for about 20 minutes, then check that the caps have softened all the way through. This works best with small, thin caps. Large or thick mushrooms may need longer and can still have firm centers. I prefer a longer soak for a deeper mushroom flavor. Strain and reserve the soaking liquid for the soup.
- Adding noodles: Use thin wheat noodles with a firm texture or rice noodles. Cook them in a separate pot so the starch doesn’t cloud the broth. Divide the cooked noodles among serving bowls, then ladle the soup over them.
- Storage and reheat: Store the soup in the fridge for up to 3–4 days, refrigerating within 2 hours of cooking. The shiitake mushrooms will soften a little more, but this won’t affect the taste. Reheat on the stovetop over medium heat until hot throughout.
- To freeze: Divide the soup into smaller serving portions and freeze for up to 2 months. Reheat from frozen on the stovetop over medium-low heat. Add a small amount of water and stir often until the soup is bubbling and hot throughout.
Nutrition
Serving: 1serving, Calories: 351kcal, Carbohydrates: 13g, Protein: 22g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 121mg, Sodium: 650mg, Potassium: 508mg, Fiber: 2g, Sugar: 1g, Vitamin A: 217IU, Vitamin C: 5mg, Calcium: 43mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Chinese chicken soups
- Chicken ginger soup has tender chicken, carrots, and noodles in a gingery broth with a squeeze of lime.
- Winter melon chicken soup pairs tender chicken with soft, mildly sweet winter melon in a light broth.
- Chinese chicken soup is a traditional whole chicken soup made with a Chinese herbal packet for a fragrant, flavorful broth.
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