Winter melon chicken soup is a light and flavorful dish that my mom makes every early fall. Made with chicken, ginger, and shiitake mushrooms, this soup is both comforting and nourishing.

In this recipe, I share both stovetop and pressure cooker methods so you can decide which works best for you. Whether you’re a newbie or a veteran, follow my family’s simple tips to make the best winter melon soup with chicken!

Image shows a bowl of Chinese winter melon soup with chicken and shiitake in a soup bowl.

Winter melon taste and how to use it

A picture image shows what winter melon looks like.

Winter melon, or dong gua (冬瓜 ) in Mandarin, is a type of gourd used mainly for cooking. It’s quite different from sweet melon fruit.

In Taiwan and China, we love using winter melon in both savory and sweet dishes.

Before cooking, be sure to slice off the green skin and remove the seeds. Once cooked, it turns translucent with a mild, slightly sweet taste, making it perfect for soups.

Chinese winter melon is not meant to be eaten raw and is usually sold in large wedges at markets. Once cut, store it in the fridge and use it within 3 days.

You can easily find winter melon in Chinese or Korean grocery stores, where it’s typically sold in big slices.

Ingredients

Winter melon soup with chicken is known for being a nourishing dish that’s great for both the body and lungs. My family always makes this soup during the fall and early winter when we want something light but full of nutrients.

Photo shows ingredients used to make this soup.
  • Winter melon: Adds a delicate, mildly sweet flavor and a tender texture that complements the soup.
    • Substitute: Fuzzy melon (mo qua | 毛瓜). You can also use daikon radish for this recipe.
  • Bone-in chicken (thighs, leg quarters, or drumsticks): Provides rich flavor to the broth and adds tender, juicy meat.
  • Ginger: Brings warmth and a subtle spiciness, balancing the soup’s mild flavors.
  • Fresh shiitake mushrooms: Adds an earthy umami depth to enhance the soup’s overall flavor.
  • Water
  • Coarse sea salt
  • Ground white pepper (optional): Adds a hint of spice and depth to the flavor.
  • Mushroom or chicken bouillon powder: Adds extra umami and savoriness of the broth.
  • Chinese Shaoxing wine, Taiwanese Michu, or gluten-free cooking sake: Adds a fragrant, slightly sweet flavor for authenticity.
  • Cilantro or scallions (garnish): Adds a fresh, bright finish to the soup.

How to prepare and cook winter melon soup with chicken

This soup is simple and easy to make. I’ve included both stovetop and pressure cooker methods so you can decide what works best for you!

Person demos how to prepare winter melon for cooking.
  1. Prepare the winter melon: Slice off the outer green skin, remove the seeds, and dice into 1-inch cubes for even cooking.
  2. Prepare the chicken and other ingredients: Pat the chicken dry, slice the ginger, and cut the shiitake mushrooms into strips.

Stovetop method:

  1. Add to the pot: Place the chicken, ginger, and shiitake mushrooms in a pot. Pour in 5 cups of water, enough to just touch the ingredients.
  2. Bring to a boil, then simmer: Cover the pot, bring the soup to a boil, then reduce to a simmer and cook for 40 minutes.
  3. Add the winter melon: After 40 minutes, add the diced winter melon. Simmer for 20-25 minutes until the melon turns translucent but is not mushy. Keep the lid slightly ajar if needed.
Person demos how to cook winter melon to make soup.

Instant Pot method:

  1. Add to the Instant Pot: Place the chicken, ginger, shiitake mushrooms, and winter melon in the pot. Pour in 5 cups of water.
  2. Cook under pressure: Seal the lid, press “Manual,” and set to high pressure for 20 minutes. Let it naturally release pressure for 15 minutes before quick-releasing the rest.
  3. Switch to Sauté mode: After releasing pressure, switch to “Sauté” mode.

Season and serve:

  1. Season the soup: While still boiling, season with salt, pepper, and bouillon powder to taste. Add a splash of Chinese cooking wine for extra flavor.
  2. Shred the chicken: Remove the bones from the chicken, shred it, and return it to the soup. Garnish with cilantro or green onions and serve hot.

What to serve with the soup

This light and nourishing soup pairs well with a variety of dishes. Here are some of the dishes my family and I love:

Tips for making soups with winter melon

  • Can’t find winter melon? If winter melon isn’t available, substitute with fuzzy melon (mo qua). Another great alternative, though the flavor is slightly different, is using luffa or daikon radish. The soup will still taste delicious.
  • Chinese winter melon vs. regular melon: Chinese winter melon is specifically used for cooking and is very different from sweet melon fruit. It turns translucent when cooked, making it ideal for soups.
  • Preparing winter melon: Be sure to slice off the green outer skin completely, then scoop out the seeds. Dice it into equal-sized chunks for even cooking.
  • How to use it: Winter melon adds a subtle sweetness to soups, but be careful not to overcook it, as it can become too soft and mushy. In Taiwan, winter melon is also used to make refreshing sweet iced winter melon tea.

More Chinese soup recipes you might like

If you’re a fan of nourishing, flavorful soups, here are a few other Chinese soup recipes that are just as delicious and comforting.

A side close shot image shows a bowl of clear winter melon soup with chicken in the bowl.
Recipe image shows Winter melon chicken soup served in a soup bowl.
5 from 1 vote

Winter melon chicken soup recipe

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Author: ChihYu Smith
Learn how to make the best winter melon chicken soup with our simple tips and step-by-step instructions. Perfect for fall and winter!
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Video

Ingredients 

  • 2 lb Winter melon
  • 1.7 lb bone-in chicken thighs, leg quarters, or drumsticks (skin on or skin-off)
  • 0.6 oz ginger, sliced, 5 long slices
  • 4 large caps fresh shiitake mushrooms
  • 5 cups water, room temperature
  • 1 to 1.5 tsp coarse sea salt, or to taste
  • ¼ tsp ground white pepper, or black pepper optional
  • 0.5 tsp Takii mushroom seasoning , or chicken bouillon powder
  • 2 tbsp Chinese shaoxing wine, or Taiwanese michu, or gluten-free cooking sake
  • Garnish Cilantro, or green onions

Instructions 

Prepare Winter Melon:

  • Use a chef’s knife to trim off the outer skin of the winter melon until the white flesh is visible. Scoop out the seeds, and dice the melon into 1-inch cubes for even cooking.

Prepare Chicken and Other Ingredients:

  • Pat the chicken dry. Thinly slice the ginger, and cut the shiitake mushrooms into strips.

Stovetop Method:

  • Add the chicken, ginger, and shiitake mushrooms to a pot. Pour in room-temperature water until it just touches the top of the ingredients (about 5 cups).
  • Cover with a lid and bring the soup to a boil. Lower the heat to a simmer and cook for 40 minutes.
  • After 40 minutes, add the diced winter melon and simmer for 20-25 minutes, or until the melon turns translucent and can easily be pierced with a fork or chopstick but isn’t mushy. If you’re worried about spilling, leave the lid slightly ajar.

Instant Pot method:

  • Add the chicken, ginger, shiitake mushrooms, and winter melon to the Instant Pot. Pour in 5 cups of room-temperature water.
  • Seal the lid and lock the valve, then press “Manual,” adjusting to high pressure for 20 minutes. Let the Instant Pot natural release the pressure for 15 minutes, then quick-release the remaining pressure. Switch to “Sauté” mode.

Season and serve:

  • While the soup is still boiling, season it to taste with salt, pepper, and bouillon powder. Add a splash of Chinese cooking wine for authentic flavor. Turn off the heat and garnish with cilantro. Shred the chicken, discard the bones, and return the shredded chicken to the soup. Serve hot or warm.

Notes

  • Winter melon will have a softer texture when cooked in the Instant Pot due to the lack of timing control. For a firmer texture, the stovetop method is recommended. While it won’t affect the taste, if you are more particular about having a firmer texture of winter melon, I recommend making the soup on a stovetop.
  • Winter Melon Substitute: If you can’t find winter melon, try using fuzzy melon (mo qua) or luffa. Both have a mild flavor and become tender with a slight sweetness when cooked. Daikon radish is another great option. Avoid using cucumber, as its texture and flavor don’t match well as a substitute.
  • Chinese winter melon vs. regular melon: Chinese winter melon is specifically used for cooking and is very different from sweet melon fruit. It turns translucent when cooked, making it ideal for soups.
  • Preparing winter melon: Be sure to slice off the green outer skin completely, then scoop out the seeds. Dice it into equal-sized chunks for even cooking.
  • How to use it: Winter melon adds a subtle sweetness to soups, but be careful not to overcook it, as it can become too soft and mushy.

Nutrition

Serving: 1serving, Calories: 187kcal, Carbohydrates: 7g, Protein: 13g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 68mg, Sodium: 491mg, Potassium: 506mg, Fiber: 3g, Sugar: 4g, Vitamin A: 67IU, Vitamin C: 34mg, Calcium: 54mg, Iron: 1mg
Course: Soup
Cuisine: Chinese, Taiwanese
Keyword: Winter melon chicken soup, Winter melon soup with chicken
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