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Chicken Soup with Shiitake Mushrooms
...in your mind.
Chicken Soup with Shiitake Mushrooms

Chicken Soup with Shiitake Mushrooms

Jewish Penicillin gets an Asian makeover and now is easily one of my (and Mrs Cooking Guys’) favorite cold weather soups. Serves 4


  • 10 shiitake mushrooms, stems removed and thinly sliced
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 carton chicken broth
  • 1/2 cup deli roasted chicken, shredded ( I used the dark meat)
  • 1 tablespoon fresh ginger, finely diced
  • 1 garlic clove, crushed
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 4 green onions (2 thickly sliced on the diagonal. 2 finely sliced for garnish)
  • 4 cups cooked steamed rice


  1. Preheat a large skillet on medium, add 1 tablespoon butter and oil, cook mushrooms for 5 mins
  2. In a medium pan add broth, ginger, soy and sesame oil cook for 2 minutes, add thick cut green onions cook for 1 more minute
  3. Reduce skillet heat to low, add remaining butter and garlic to mushrooms, cook for 1 minute
  4. To serve: put rice in a bowl, then pour over soup, top with shredded chicken and mushrooms, garnish with finely slice green onions