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Shredded chicken soup


  • Place the chicken in a very large heavy-bottomed pot (breasts up) with the garlic, ginger, 6 spring onions cut into lengths, the star anise, stock and seasonings. Top up with water to cover well. Then bring to the boil, turn the heat down and gently simmer for 1½ hours, skimming any impurities off the top and adding more water if needed.
  • Remove the chicken and, when cool enough to handle, discard the skin and shred.
  • Then strain the stock through a fine sieve.
  • In the meantime, soak the shiitakes in hot water for about 20 mins. Then discard the stalks and slice the caps.
  • Return the strained stock to the pot with the noodles, shiitakes and as much shredded chicken as you like.
  • When the noodles have separated, taste for seasoning and add the bok choy with the remaining spring onions, shredded. Cook until the greens have just wilted.
  • To serve, ladle the soup into individual bowls and sprinkle a little sesame oil and the chillies on top.


  • 1 whole chicken
  • 2 garlic cloves, smashed
  • a good knob of ginger, thickly sliced
  • 10 spring (green) onions
  • 2-3 star anise
  • 2 litres chicken stock
  • sea salt & freshly ground pepper
  • 8 dried shiitake mushrooms
  • 1 packet udon noodles
  • leaves of 4 baby bok choy, shredded
  • sesame oil
  • 1-2 small red chillies, seeded & finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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