The best recipe for chicken mushroom and ginger soup

The best recipe for chicken mushroom and ginger soup

My mother, a grandmother for nearly a decade, sweetens her simple soup by adding shiitake mushrooms and fresh ginger. Everything else is classic, but these two elements make it truly unforgettable. When I’m sick, this is the soup I eat. The chicken soup base is just as comforting as the original sauce, but the added ginger flavor instantly refreshes me on gloomy days. If you want to mix up a basic soup the easy way, turn to this recipe. Top the finished soup with some green onions and serve with bread, and get ready to refresh as quickly as possible.

Tip: We use roasted chicken in this recipe for ease of use, but feel free to substitute with chicken breasts or a combination of chicken breasts and thighs.

Made this recipe? Let us know how it went in the comments below!

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6 Serving(s)

Preparation time:
10 minute

Total time:
2 hour 30 minute




  • 1 small spoon.

    Extra virgin olive oil

  • 1

    Grilled chicken, minced meat, and carcass as desired

  • 1

    Yellow onion, cut in half

  • 2

    Celery sticks, each cut into 4 pieces

  • 2

    Large carrot, cut into 6 pieces

  • 1

    (3″) unpeeled piece of ginger

  • 6 C.

    (64 oz) low-sodium chicken broth

  • 1 small spoon.

    Kosher salt

  • 10

    Whole black peppercorns


  • 1 Tablespoon.

    Extra virgin olive oil

  • 1

    Medium sized yellow onion, chopped

  • 3

    Celery stalks, sliced ​​diagonally

  • 2

    Large carrot, cut into diagonal slices

  • 1

    (2 inch) piece of ginger, peeled and finely chopped

  • 1/2

    (or more) serrano chiles, chopped

  • 2

    Cloves of garlic, finely chopped

  • 8 ounce.

    Shiitake mushrooms, stems removed, sliced

  • Kosher salt

  • 6 ounce.

    Egg noodles

  • Freshly ground black pepper

  • Green onions, sliced, for serving


  • stock

  • soup

    (Tags for translation) Dinner 

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