Go Back
+ servings

Chicken and Mushroom Soup

Course Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Liza Agbanlog


  • 1 (9 oz) boneless chicken breast
  • ¼ tsp salt plus more as needed
  • 1/8 tsp white pepper powder plus more as needed
  • 1 tsp corn starch
  • Vegetable oil
  • 3 green onions thinly sliced (light and dark green parts separated)
  • 8 oz fresh shiitake mushrooms sliced
  • 6 cups of water
  • 1 tsp soy sauce
  • 4 cups of baby spinach
  • Sesame oil


  • Slice chicken breast into long, thin strips; season with ¼ teaspoon salt, 1/8 teaspoon white pepper, corn starch and a drizzle of vegetable oil. Set aside.
  • In a soup pot, heat a tablespoon of vegetable oil over medium heat. Stir-fry light green parts of green onions until softened, about 1 minute.
  • Add sliced mushrooms and cook, stirring until mushroom has softened, about 3 minutes. Season with salt.
  • Add water and turn the heat to high. Bring the mixture to a boil; add seasoned chicken strips and 1 teaspoon soy sauce. Gently stir and let cook for 3 minutes.
  • Correct seasoning with salt and white pepper, if needed. Stir in spinach and remove from heat.
  • Ladle the soup into individual bowl. Serve with a drizzle of sesame oil and top with dark green parts of green onions.