Why make this recipe
Chicken and Radish Soup with Mushrooms is a warm and comforting dish that is perfect for any time of year. It’s packed with nutrients, thanks to the chicken and vegetables, and offers a rich flavor that comes from simmering the ingredients together. This soup is an excellent choice for family dinners or when you want to prepare a big batch for later. Plus, it’s easy to make and can be customized to suit your taste.
How to make Chicken and Radish Soup with Mushrooms
Ingredients:
- 1 whole chicken, cut into pieces
- 1 large daikon radish, peeled and cut into chunks
- 1 cup mushrooms
- 1 onion, chopped
- 4-5 dates, pitted
- 3 cloves garlic, minced
- 8 cups chicken broth
- Salt and pepper to taste
- Fresh parsley or green onions for garnish
Directions:
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Prepare the chicken: In a large pot, bring water to a boil and add the chicken pieces. Boil for a few minutes, then drain and rinse the chicken to remove any impurities.
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Make the broth: Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through.
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Add vegetables: Add the radish, mushrooms, onion, dates, and garlic to the pot. Continue to simmer for another 20-30 minutes, or until the vegetables are tender.
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Season and serve: Season the soup with salt and pepper to taste. Garnish with fresh parsley or green onions before serving.
How to serve Chicken and Radish Soup with Mushrooms
Serve the Chicken and Radish Soup hot in bowls. It goes well with crusty bread or steamed rice on the side. For added freshness, consider topping each bowl with a sprinkle of green onions or parsley. This not only enhances the flavor but also adds a bright pop of color to the dish.
How to store Chicken and Radish Soup with Mushrooms
Store any leftovers in an airtight container in the refrigerator. The soup will keep well for up to 3-4 days. If you want to store it for a longer time, consider freezing it. Make sure to let it cool completely before transferring it to freezer-safe containers. It can stay in the freezer for up to 3 months.
Tips to make Chicken and Radish Soup with Mushrooms
- For a richer flavor, consider browning the chicken in the pot before adding the broth.
- You can swap out the daikon radish for other types of radishes if you prefer a different taste.
- Adjust the seasoning to your liking. Add more garlic or herbs for extra flavor.
Variation
You can add other vegetables like carrots or spinach for more nutrition. If you like a bit of heat, try adding a pinch of red pepper flakes.
FAQs
1. Can I use chicken breasts instead of a whole chicken?
Yes, you can use chicken breasts, but keep in mind that you may need to adjust the cooking time since they cook faster.
2. Is this soup gluten-free?
Yes, this Chicken and Radish Soup is gluten-free as it does not contain any gluten ingredients.
3. Can I make this soup in advance?
Absolutely! This soup reheats well and can be made a day ahead of time for an even more developed flavor.
Chicken and Radish Soup with Mushrooms
Ingredients
Main Ingredients
- 1 whole whole chicken, cut into pieces
- 1 large daikon radish, peeled and cut into chunks
- 1 cup mushrooms
- 1 medium onion, chopped
- 4-5 dates, pitted
- 3 cloves garlic, minced
- 8 cups chicken broth
- Salt and pepper to taste
- Fresh parsley or green onions for garnish
Instructions
Preparation
- In a large pot, bring water to a boil and add the chicken pieces. Boil for a few minutes, then drain and rinse the chicken to remove any impurities.
Making the Broth
- Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through.
Adding Vegetables
- Add the radish, mushrooms, onion, dates, and garlic to the pot. Continue to simmer for another 20-30 minutes, or until the vegetables are tender.
Seasoning and Serving
- Season the soup with salt and pepper to taste. Garnish with fresh parsley or green onions before serving.
- Serve hot in bowls. This soup goes well with crusty bread or steamed rice on the side.