Ginger infused chicken and mushroom soup

I bought a whole chicken and I wanted to make two things, a chicken stock and roast chicken, of some sort. I cut up the chicken and took all the small bits and pieces for the stock. I had a look through the fridge and came up with some vegetables, mushrooms and a good handful of spinach. I also had a large piece of fresh ginger and a plan took shape.

I let the broth simmer for a long time but it takes care of itself so as long as you are around. It smells wonderful after a while, I always find the smell of food cooking very homely.

Ginger infused chicken and mushroom soup 

preparation time 20 minutes 

cooking time 2 hr 

serves 4 as a starter or 2 as a main course


  • chicken pieces, I used the wing tips, the back bone of the chicken and the giblets
  • 1 onion
  • 1 garlic
  • 1 piece of fresh ginger
  • 1 celery stalk
  • 2 bayelaves
  • 6-8 button mushrooms
  • 1 good handful of fresh spinach
  • salt

I wanted a very clear broth and a light soup. I took the chicken pieces and blanched them twice by placing them in a pan with cold water. I brought it to boil and then rinsed the chicken and cleaned the pan and did it again. This helps get rid of impurities.

Quarter the onion, cut the garlic in half. slice the ginger, no need to peel the ginger or the onions and slice the celery. Clean the mushrooms, separate the stalks from the tops. Slice the tops and set aside.

After the second time of blanching I added the vegetables and brought to a simmer before lowering the heat so taht the water is just moving, not boiling. Leave it like that for an hour. Add salt to taste.


After the hour remove the chicken pieces and the garlic, let cool and simmer the broth for another 30 minutes, more if you have time.

Pour the broth through a sieve, clean the pan and add the clear broth back in the pan. Add the sliced mushrooms and simmer for 10 minutes. Take the garlic out of the skin and slice, add to the broth. Pick the meat of the bones and add it to the broth. Stir in the spinach and simmer for another 5 minutes before serving.


It was a very light broth, the ginger came through and I love chicken soup, this one had a lot of flavor and the texture of the mushrooms and the spinach was a lovely combination.

4 Responses to “Ginger infused chicken and mushroom soup”
  1. Looks and sounds delicious, Petra!

  2. My eye is totally stuck on the giant cloves of garlic, chopped in half. I want to smell that stock! Looks like a nice soup, too 😉

    • petra08 says:

      hi Francesca

      The garlic adds lots of flavor but is so mellow, and I just had to save it and add it to the soup! 🙂

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