Chicken, Spinach & Shiitake Mushroom Soup

"A beautiful soup, in taste, appearance, and nutrition. This is a complete meal in itself. This recipe includes directions for the stock, if you don't have time a chicken bouillon cube works as well. Just be sure to cook some chicken pieces to add into the soup near the end, it's worth it."
photo by kelly in TO photo by kelly in TO
photo by kelly in TO
photo by Wendy R. photo by Wendy R.
Ready In:




  • For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
  • For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
  • When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
  • Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
  • As an variation you may also add a poached egg or some grated parmesan on top of the soup.

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  1. Amazing recipe! I followed it except that I used about 500 g of chicken drumsticks for a half recipe, doubled the amount of garlic and added a teaspoon of Asian sesame oil at the end. A keeper for sure!
  2. This soup is amazing! I will definitely make again. We only had button mushrooms at home but they were an excellent replacement. Also, we used our canned carrots from our garden. Because they were soft from canning, I added them at the end. Healthy and yummy is hard to find. Thank you!
    • Review photo by Wendy R.
  3. Have grown to love this soup!! I prefer more garlic and spinach, but love it, love it, love it! Thanks, Kelly!
  4. Very good. I used 10 cups of chicken broth, and I just cooked pieces of chicken breast in the broth (very tender). Couldn't find shiitake mushrooms at my grocery store, so I used mixed dried mushrooms, which I reconstituted in boiling water and then added (water and mushrooms) to the veggies. I wish an amount for the nutmeg were in the ingredients--I just put some in (maybe half a teaspoon, maybe a whole teaspoon--it kind of rushed out of the bottle); it didn't seem like it was too much. And I used three carrots and doubled the amount of spinach. Next time, I'll probably omit the salt. Maybe I'll add some roasted garlic, too. Mmmm.... Thanks for posting!


  1. Used button mushrooms instead of shitake. Used canned garden carrots at end in place of raw carrots.


Hello! I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby... I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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