Best 5 Asian Mushroom Chicken Soup Recipes

Indulge in a culinary journey to the Far East with our delectable Asian Mushroom Chicken Soup, a symphony of flavors that will tantalize your taste buds. This savory soup, inspired by the rich culinary traditions of Asia, combines the umami-rich essence of mushrooms with tender chicken, aromatic ginger, and a medley of Asian spices.

The harmonious blend of shiitake, oyster, and enoki mushrooms adds a depth of flavor and texture to the broth, while the succulent chicken breast provides a lean and protein-packed base. Infused with the warmth of ginger, garlic, and a hint of chili, this soup delivers a perfect balance of savory and spicy notes. Topped with fresh cilantro and a drizzle of sesame oil, this Asian Mushroom Chicken Soup is a comforting and nourishing meal that will surely become a weeknight favorite.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN MUSHROOM CHICKEN SOUP

Asian Mushroom Chicken Soup image

Bring Asian flavors to your dinner table in 30 in minutes with this delicious soup that is made with mushroom and chicken - a tasty meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 16

Ingredients

1 1/2 cups water
1 package (1 oz) dried portabella or shiitake mushrooms
1 tablespoon canola oil
1/4 cup thinly sliced green onions (about 4 medium)
2 tablespoons gingerroot, peeled, minced
3 cloves garlic, minced
1 jalapeño chile, seeded, minced
1 cup fresh snow pea pods, sliced diagonally
3 cups reduced-sodium chicken broth
1 can (8 oz) sliced bamboo shoots, drained
2 tablespoons low-sodium soy sauce
1/2 teaspoon sriracha sauce
1 cup shredded cooked chicken breast
1 cup cooked brown rice
4 teaspoons fresh lime juice
1/2 cup thinly sliced fresh basil leaves

Steps:

In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

SPICY ASIAN CHICKEN SOUP

Spicy Asian Chicken Soup image

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Categories Soup/Stew Chicken Vegetable Low Fat Fall Winter Self

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

Steps:

Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.

Provided by USA WEEKEND columnist Jean Carper

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Yield 6

Number Of Ingredients 13

Ingredients

4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine)

Steps:

In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 20.2 g, Cholesterol 43.3 mg, Fat 1.7 g, Fiber 3.7 g, Protein 23.5 g, SaturatedFat 0.4 g, Sodium 630.1 mg, Sugar 4.7 g

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

Provided by Dave Lieberman

Categories side-dish

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 (2-inch piece) fresh ginger, peeled and thinly sliced
2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce, optional
2 portobello mushrooms, caps peeled, cleaned and thinly sliced
5-ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn
2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
2 good handfuls snow peas
1 small bunch scallions, thinly sliced
Dark sesame oil

Steps:

Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

Nutrition Facts : Calories 125, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 7 grams, Sugar 6 grams

CHICKEN WILD RICE SOUP

Chicken Wild Rice Soup image

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Steps:

In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

Tips:

Use a variety of mushrooms for a more complex flavor. Shiitake, oyster, and cremini mushrooms are all good choices.
If you don't have Chinese rice wine, you can substitute dry sherry or white wine.
To make the soup ahead of time, cook the chicken and vegetables according to the recipe. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
Serve the soup with your favorite toppings, such as rice, noodles, or wontons.

Conclusion:

This Asian mushroom chicken soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. The combination of mushrooms, chicken, and vegetables makes for a flavorful and satisfying soup. Plus, it's a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy soup recipe, give this Asian mushroom chicken soup a try.