Chinese Chicken Soup (Bone Broth)

Why You’ll Love This Recipe

I enjoy this recipe because the ingredients are simple, yet the broth develops such a rich and comforting flavor after simmering slowly. The chicken releases natural flavor into the soup, while the mushrooms and ginger add depth and warmth.

Another reason I keep making this soup is how nourishing and versatile it is. I can enjoy it as a light meal on its own or pair it with rice or noodles for something more filling. The long simmering process also creates a beautiful homemade broth that tastes far better than store-bought versions.

I also appreciate that the recipe does not require complicated steps. Once everything is in the pot, the soup mostly cooks itself while filling the kitchen with an amazing aroma.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 kg chicken drumsticks
• 5 dehydrated shiitake mushrooms
• 2 tbsp dehydrated goji berries
• 6 cm fresh ginger, thinly sliced
• 1 tbsp shaoxing wine
• ½ tbsp salt, or to taste
• 3 carrots, cut into chunks

Directions

1. I place the chicken drumsticks into a large pot and add enough cold water to fully cover them.
2. I bring the pot to a boil over high heat, which usually takes about 10 minutes. During this stage, impurities and foam rise to the surface.
3. I discard the water, rinse the chicken thoroughly under running water, and clean the pot well before continuing. This helps create a cleaner and clearer broth.
4. I return the chicken drumsticks to the clean pot and add about 3 litres of fresh water.
5. I add the dehydrated shiitake mushrooms, goji berries, ginger slices, shaoxing wine, and salt.
6. I bring everything to a boil again over high heat, then reduce the heat to the lowest possible setting so the soup gently simmers. I cover the pot with a lid and let it cook for 1½ hours.
7. I add the carrot chunks, bring the soup back to a gentle boil, then continue simmering with the lid on for another 30 minutes.
8. I taste the broth and adjust the salt if needed before serving.
9. If I want a lighter broth, I skim off excess fat from the surface using a ladle before serving.

Servings and timing

• Servings: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes

I find this recipe ideal for meal prep because the soup stores well and the flavors deepen even more the next day.

Variations

I sometimes add corn, daikon radish, napa cabbage, or bok choy for extra vegetables and sweetness in the broth.

For a richer herbal flavor, I like adding red dates or extra goji berries during the simmering process. If I want more protein, I occasionally include chicken wings or extra drumsticks.

I also enjoy serving this soup with rice noodles or steamed jasmine rice for a more filling meal. When I want a stronger ginger flavor, I simply add a few extra slices while cooking.

storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. The broth often tastes even richer after resting overnight.

For longer storage, I freeze the soup in portions for up to 3 months. I usually leave a little space in the container because the liquid expands when frozen.

To reheat, I warm the soup gently on the stovetop over medium heat until heated through. I can also microwave individual portions for a quick meal.

FAQs

Can I use other chicken parts instead of drumsticks?

I can use chicken wings, thighs, or even a whole chicken cut into pieces. Bone-in cuts work best because they create a richer broth.

Why do I boil and rinse the chicken first?

I do this to remove impurities and excess foam, which helps create a cleaner and clearer soup.

Can I make this soup without shaoxing wine?

I can substitute dry sherry or simply leave it out if needed. The soup will still taste delicious.

How do I make the broth richer?

I simmer the soup gently for a longer time or add extra chicken bones for more depth and richness.

Can I add noodles directly into the soup?

I usually cook noodles separately and add them before serving so they do not absorb too much broth during storage.

Conclusion

I love how this Chinese chicken soup creates such a comforting and nourishing meal using simple ingredients and slow cooking. The rich homemade broth, tender chicken, earthy mushrooms, and warming ginger all come together beautifully in every bowl. This recipe is perfect for cozy dinners, meal prep, or anytime I want a soothing homemade soup that feels wholesome and satisfying.