Chicken and Mushroom Soup

Southern.Crockpot's picture

Nov. 27, 2011


Chicken thighs/Legs 4 Ounce , skinned
Sherry/Rice wine 1 Tablespoon
Light soy sauce 1 Tablespoon
Dried chinese mushrooms 1 Ounce (25 Grams)
Chicken stock 2 Pint (1.1 Liter)
Spring onions 1 Tablespoon , finely chopped
Parma ham/Lean english smoked bacon 1 Ounce (25 Grams)
Oil 2 Teaspoon



1. Prepare the chicken by slicing it into 1/2 inch (1 cm) cubes. Do not remove the bones from the chicken. Combine the chicken with sherry or rice wine and 1 tablespoon of soy sauce and marinate for 10 minutes.

2. In a large bowl, put the mushrooms in warm water and let them soak for about 20 minutes. Drain the mushrooms and squeeze out the extra water. Discard the stems and shred the caps into fine shreds.


3. In a large bowl, combine the sherry or rice wine along with 1 tablespoon of soy sauce and let this mixture simmer for 10 minutes.

4. In a large pot, simmer the stock and add the drained shredded mushrooms, spring onions, ham or bacon and soy sauce.

5. Drain the marinade into the stock pot and continue to simmer till thick.

6. In a large wok or large frying-pan, add the oil and add the drained chicken and stir fry over high heat till brown. This will take 5 minutes.

7. Add this to the soup and simmer again for 5 minutes till the soup is thick


8. Serve hot with toasted garlic bread

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 173Calories from Fat 69

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 831 mg34.63%

Total Carbohydrates 11 g3.7%

Dietary Fiber %

Sugars 4 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet