Simple Mushroom Chicken Soup Noodles
A comforting bowl of chicken noodle soup featuring tender drumsticks, an umami-rich mix of fresh and dried mushrooms, and a crystal-clear amber broth ready in just 20 minutes.
For many of us, chicken noodle soup is tied to treasured memories of home, appearing on special occasions or moments before setting out on a journey. This simplified version captures that same deep, nourishing warmth using accessible ingredients, blending the earthy depth of rehydrated dried mushrooms with the fresh lift of seasonal varieties.
Ingredients
- 2 free-range chicken drumsticks
- 1 handful dried mushrooms
- 150 g fresh shiitake or mixed mushrooms
- 2 slices fresh ginger
- 1 portion noodles
- 2 stalks fresh greens or bok choy
- 1 tbsp cooking oil
- to taste salt
Instructions
- 1Rehydrate the dried mushrooms
Place a handful of dried mushrooms into a glass pitcher or bowl. Pour in warm water and let them soak for about 15 minutes to rehydrate fully, then rinse them well. Combining dried and fresh mushrooms brings incredible depth to the soup.
Tip: You can use any mix of dried mushrooms you have on hand, such as shiitake or cordyceps. - 2Score the chicken drumsticks
Place the free-range chicken drumsticks on a wooden cutting board. Using a sharp knife, score the meat a couple of times on each side. This helps the chicken release its juices and soak up the flavorful broth as it cooks.
Tip: Scoring also ensures the chicken cooks through more evenly and absorbs the flavors of the mushrooms. - 3Slice the fresh mushrooms
Take whatever fresh shiitake or available mushrooms you have in the fridge and slice them into chunks on a wooden cutting board.
Tip: Use a sharp chefs knife for clean cuts without crushing the mushroom caps. - 4Pan-fry the chicken drumsticks
Heat a little oil in a pot and pan-fry the scored chicken drumsticks until golden brown on both sides to build a rich flavor base.
Tip: Score the drumsticks a couple of times before frying to help them absorb flavors more thoroughly. - 5Add mixed mushrooms to the pot
Add the prepared fresh and rehydrated dried mushrooms into the pot along with the chicken, incorporating all the aromatic elements.
Tip: Combining both fresh and dried mushrooms brings depth and a vibrant lift to the soup broth. - 6Add boiling water
Pour plenty of boiling water directly into the pot over the chicken and mushrooms. Turn the heat up to high and let it come to a vigorous boil without covering the pot. Skim off any foam that rises to the surface.
Tip: Always use boiling water instead of cold water to achieve a cleaner, glowing amber broth. - 7Skim the foam from the boiling soup
Pour in plenty of boiling water, turn up the heat, and let it boil vigorously without the lid while using a small strainer to skim off the floating foam.
Tip: Skimming foam meticulously ensures the final broth remains clear and glowing amber. - 8Drop in noodles and greens
After simmering the covered soup for 20 minutes, lift the lid to reveal the clear amber broth, then drop in your favorite noodles and fresh greens.
Tip: Keep the heat at a steady simmer so the noodles cook evenly without becoming mushy. - 9Season the soup with salt
Season the simmering soup with just salt using a small measuring spoon to enhance the natural umami flavors.
Tip: Add salt gradually and taste the broth to avoid over-salting the rich mushroom essence.
