This chicken mushroom soup with 4-ingredients is deliciously simple and tastes like a warm hug. My dad made it for me with his pressure cooker and I was able to recreate the recipe with a slow cooker. If you’re into the fragrant flavor of shiitake mushrooms — this hearty and light soup is something you don’t’ want to miss. Dad used only two ingredients — chicken and mushrooms, I’ve adapted it to include ginger and a splash of rice wine.
I used a slow cooker for this recipe but it can be made with a pressure cooker, instant pot, or stovetop. Though you’ll get the soup to gel and that tasty bone broth with longer cooking hours.
Shiitake mushrooms soaking in all their glory
Flavourful and hearty and light with simple ingredients. My favourite kind of cooking
Shiitake mushrooms soaking in all their glory
Flavourful and hearty and light with simple ingredients. My favourite kind of cooking
Whole Chicken Mushroom Soup
Ingredients
1 whole organic chicken (buy the best quality chicken you can get)
8–10 dried shiitake mushrooms
3-inch knob of organic ginger, sliced into thin pieces
1/4 cup rice wine (Mijiu / Chinese cooking wine)
5 Chinese red dates (optional)
Salt, to taste
Slow Cooker Instructions
Soak the shiitake mushrooms in water until soft. If you’re in a time pinch, soak the mushrooms in hot water. Reserve the mushroom water for the broth.
Take the chicken out of the package. Rinse it thoroughly and pat dry. Using both hands, generously rub salt all over the chicken — under the wings, and inside the cavity. Let sit for 10 minutes and rinse again.
Add the brined chicken to the pot along with shiitake mushrooms, mushroom water, ginger, and dates (if using). Fill the pot with water until the chicken is submerged (around 10 cups of water).
Cook on low for 8-hours. Add the rice wine, taste, and salt if needed. You can take the chicken out, debone before serving, or serve straight from the pot. Enjoy!
Cooking notes:
Some recipes suggest boiling the chicken in hot water before adding the soup but you’ll lose a lot of flavors that way. If you prefer a clearer broth — strain the finished soup before serving.
Red dates are optional in this recipe, the flavor is subtle but it’s really good for you.
This soup can be made with a pressure cooker, instant pot, or stovetop. Though you’ll get the soup to gel and that tasty bone broth with longer cooking hours. Let me know how it goes if you do.
If you enjoyed making this recipe, tag it with #sophiahsinkitchen. I’d love to see it and reshare it ❥