Ani's Kitchen Stories

When it comes to comfort food, nothing beats a bowl of homemade chicken soup. In our home, chicken soup is more than just food…it’s a warm hug in a bowl.

Whether it’s a cozy dinner for the family, a light meal on a busy day, or a soothing bowl for when someone’s under the weather, this chicken soup recipe never fails to comfort.

My son absolutely loves hearty chicken soup. Whether it’s his comfort request or whenever he’s feeling under the weather this Chicken Soup with Shimeji Mushrooms is the recipe I always turn to. It’s simple and easy to prepare and can be ready within 30 mins.

Why you’ll love this chicken soup?

Hearty and nourishing: it’s packed with chicken, mushrooms, and fresh vegetables.

Kid friendly: light yet flavorful, making it perfect for little ones.

Versatile: works with different types of mushrooms like button, shiitake, or whatever is available.

Comfort food at its best: a bowl that soothes you when sick, tired, or just in need of warmth.

What makes Shimeji mushrooms special?

Shimeji mushrooms are known for their delicate, subtle flavour. When simmered in broth, they release a beautiful umami taste that makes the soup rich and soulful without being heavy. If you can’t find shimeji mushrooms, don’t worry, this recipe works equally well with button mushrooms, shiitake mushrooms, or any other variety you have on hand. The taste and texture may vary slightly, but the result will always be delicious.

I’ve made this soup many times, and each time it feels like a ritual. Chopping fresh vegetables, simmering chicken, cooking the chicken and veggies, and finishing with a squeeze of lime and fresh coriander. It’s wholesome, easy, and full of goodness.

Ingredients: (serves 4-5)

• 300 g chicken with bones (skinless cut into medium pieces)

• 80–100 g shimeji mushroom (or button mushroom, sliced)

• 8–10 small broccoli florets (blanched) 

• 1 celery rib (chopped)

• 2–3 stalks of spring onion (chopped, whites and greens separated)

• 5–6 garlic cloves (crushed and finely chopped)

• ½ inch ginger (crushed and finely chopped)

• 4–5 bird eye red chilies (optional, adjust to taste)

• ½ lime

• 2–3 sprigs coriander leaves (roughly chopped)

• 1 tbsp oyster sauce

• 1 tbsp Kikkoman soy sauce

• 2 tsp sesame oil

• Crushed black pepper (to taste)

• Salt (to taste)

• 5-6 cups water 

Method:

1. Prepare the chicken base:

1. Wash the chicken thoroughly. In a deep pot or pressure cooker add chicken pieces with 4–5 cups of water. 
2. Bring it to a boil and skim off the foam that floats on top for a clear broth.
3. Lower the flame and let it simmer for 20–25 minutes, allowing the chicken to cook or pressure cook the chicken. 
4. When the chicken is cooked, let it cool and cut or shred the chicken. Keep aside. 

2. For the soup:

1. In a deep saucepan heat 2 tsp sesame oil.
2. Add chopped garlic, ginger, and the white parts of spring onion. Sauté until fragrant but not browned.
3. Add chopped celery and bird eye chilies (if using), and sauté for another minute.
4. Add the shredded chicken, stir. 
5. Add Shimeji mushrooms and broccoli florets. Sauté for 3-4 minutes. 
6. Add the chicken broth. 
7. Stir in oyster sauce and Kikkoman soy sauce.
8. Add salt and crushed black pepper as per taste.
9. Let the broth simmer for another 10 minutes, allowing flavors to meld together.
10. Squeeze half a lime into the soup just before serving for freshness.
11. Garnish with chopped coriander leaves and green spring onion tops. 
12. Serve hot in deep bowls. For a more hearty meal, enjoy with rice and side dishes.