Golden Mushroom
Cordyceps Chicken Noodle Soup

Warm up with this golden Chinese chicken noodle soup. A rich broth simmered with earthy morels, shiitake, and vibrant cordyceps over thick, chewy noodles.

Ingredients

• 500 g bone-in chicken pieces and drumsticks
• 1 bunch fresh scallions
• 3-4 slices fresh ginger
• 5 pieces dried morel mushrooms
• 2-3 pieces dried shiitake mushrooms
• 15 g dried cordyceps flowers
• 1 tbsp cooking oil
• 1.5 l hot water
• 200 g thick white wheat noodles
• to taste salt
• optional goji berries

Instructions

1. 1Prepare the chicken

   

   Begin by placing the raw chicken drumsticks and pieces into a black pot. This will serve as the hearty foundation for our rich and savory noodle soup.

   Tip: While placing the chicken, prepare your aromatics like scallions and ginger, which will be added shortly to build the flavor base.
2. 2Add water and aromatics

   

   Add a tied knot of fresh scallions and a few thick slices of ginger to the pot with the chicken. Pour in enough clear, cold water to completely submerge all the ingredients to prepare for blanching.

   Tip: Always start the blanching process with cold water. This helps slowly draw out the blood and impurities from the bones, resulting in a much clearer final broth.
3. 3Blanch and remove chicken

   

   Bring the pot to a rolling boil and let it cook for a few minutes until the chickens surface turns opaque and impurities rise to the top. Use a metal wire strainer to carefully scoop out the partially cooked chicken.

   Tip: Once removed, briefly rinse the blanched chicken pieces under cold running water to wash off any remaining scum sticking to the meat.
4. 4Rehydrate the mushrooms

   

   Place the dried morel and shiitake mushrooms into a rustic ceramic bowl. Pour warm water over them, ensuring they are fully submerged, and let them soak until they are plump and softened.

   Tip: Do not discard the mushroom soaking liquid! You can strain it through a fine mesh sieve and add it to your soup broth later for a massive boost of umami flavor.
5. 5Heat the pot

   

   Place a large yellow cast iron pot or Dutch oven on the stove over medium-high heat. Once the pot is adequately heated, add a small splash of clear cooking oil to coat the bottom.

   Tip: Using a heavy-bottomed pot like cast iron ensures even heat distribution, which is ideal for the next step of pan-frying.
6. 6Pan-fry the chicken

   

   Add the blanched chicken pieces into the heated yellow pot. Use a black spatula to stir and pan-fry the chicken until the skin tightens and starts to release its naturally fragrant oils.

   Tip: Slightly browning the chicken before simmering adds a deeper, richer flavor to the soup and helps the meat hold its structure during the long cooking process.
7. 7Add the mushrooms

   

   Pour the soaked shiitake and morel mushrooms directly into the pot with the chicken. Make sure to include the dark soaking liquid, as it is packed with intense umami flavor that will deeply enrich the broth.

   Tip: Strain the mushroom soaking liquid through a fine mesh sieve or cheesecloth before adding it to remove any gritty bits or sand.
8. 8Add cordyceps flowers

   

   Place a generous handful of bright orange cordyceps flowers on top of the chicken and mushroom mixture. These unique fungi will give the soup a beautiful golden color and a subtle, earthy sweetness.

   Tip: Rinse the cordyceps flowers briefly under cold water to remove any dust before adding them to the pot.
9. 9Pour in the hot water

   

   Pour hot water from a kettle directly over the ingredients in the pot, ensuring everything is well submerged. Using hot water helps to quickly bring the pot to a simmer and extracts the flavors more efficiently.

   Tip: Using hot or boiling water instead of cold water prevents the temperature of the pot from dropping abruptly, keeping the meat tender.
10. 10Cover and simmer

    

    Place the lid on the pot and bring the broth to a gentle boil. Once boiling, reduce the heat to low and let it simmer slowly. This slow cooking process will draw out all the rich, savory notes from the chicken and mushrooms.

    Tip: Keep the heat low enough to maintain a gentle simmer; a rolling boil can make the broth cloudy and the chicken tough.
11. 11Boil the noodles

    

    In a separate pot, bring water to a rolling boil and add the white noodles. Stir gently with wooden chopsticks to prevent them from sticking together. Cook until they reach your desired level of chewiness.

    Tip: Cooking the noodles in a separate pot prevents their starch from thickening and clouding your beautiful chicken soup.
12. 12Strain the noodles

    

    Once the noodles are cooked through, use a large metal strainer to lift them out of the hot water. Shake off any excess moisture to ensure they dont dilute the final soup broth.

    Tip: Rinse the cooked noodles briefly under cold water if you prefer a springier texture, though serving them hot directly into the bowl is best for winter soups.
13. 13Simmer the chicken soup

    

    Allow the rich, golden chicken and mushroom soup to simmer gently in the uncovered pot. This steady simmering process extracts the maximum umami flavor from the mushrooms and creates a deeply comforting, fragrant broth.

    Tip: Keep the pot uncovered during the final simmer to help concentrate the flavors slightly and maintain a clear broth.
14. 14Season the broth

    

    Season the simmering chicken soup by adding a small amount of salt. Stir gently and taste the broth, adjusting the seasoning to perfectly balance the rich, natural flavors of the chicken and earthy mushrooms.

    Tip: Add salt gradually and taste as you go. The broth reduces as it simmers, which can naturally intensify its saltiness over time.
15. 15Ladle the hot broth

    

    Carefully ladle the hot, golden chicken broth over the assembled noodles, chicken leg, and mushrooms in your serving bowl. Ensure the broth is piping hot so it warms the noodles thoroughly and releases the dishs full aroma.

    Tip: Pour the broth directly over the chicken leg to help distribute its rich oils evenly across the surface of the soup.
16. 16Garnish and serve

    

    Finish the dish by sprinkling a generous pinch of freshly chopped green scallions over the top of the bowl. The sharp, fresh flavor of the scallions beautifully cuts through the rich chicken broth and adds a vibrant pop of color.

    Tip: Serve the noodle soup immediately while steaming hot to enjoy the perfect harmony of textures and umami flavors.

Storage & Reheating

Burn It Off

Frequently Asked Questions