Delicious Soup Made from Leftover Boiled Chicken, Loved by Everyone

Every leftover boiled chicken disappears in a flash when it comes to the chicken soup. Both young and old love this dish.


With just a few simple steps, you can make delicious chicken soup:

Chicken soup is easy to make and can help you use up leftover chicken.


– 200 gr chicken (choose thigh meat and lean meat)

– 1/2 corn

– 200 gr shiitake mushrooms

– 100 gr black fungus mushrooms

– 2 sprigs of cilantro

– 2 tablespoons cornstarch

– 1 tablespoon fish sauce

– Some common seasonings (salt/stock cube/ground pepper)


– Clean the chicken by removing any remaining feathers, then wash it thoroughly. Rub it with a little salt, then rinse it again with water and let it drain.

– Boil 300ml of water in a pot, then add the chicken and cook for about 10 minutes over high heat. Remove the chicken from the pot, let it cool, then shred it. Keep the chicken broth in a bowl.

(If you already have leftover boiled chicken, you can skip the above two steps and just shred the chicken.)

– Remove any silk and kernels from the corn. Wash the corn and let it drain. Boil 200ml of water in a pot, then add the corn and cook for about 10 minutes over high heat.

– After boiling, remove the corn and let it drain. Pour the corn broth into the bowl with the chicken broth.

– Clean the shiitake mushrooms by cutting off the stems, washing them thoroughly, and tearing them into small pieces. Remove any withered or discolored leaves from the cilantro, wash it, and let it drain.

– Soak the black fungus mushrooms in warm water for about 15 minutes, then wash them thoroughly and cut them into thin strips.

– Bring the pot back to the stove, pour the chicken and corn broth into it, and cook over high heat. When the broth is boiling, add the black fungus mushrooms, shiitake mushrooms, and corn. Stir and cook for about 2 minutes.

– In a bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water until the cornstarch dissolves. Slowly pour this mixture into the pot, stirring continuously for 2-3 minutes to prevent lumps.

– Season the soup with 1 tablespoon of fish sauce, 1 tablespoon of salt, and 1 teaspoon of ground pepper. Stir well, reduce the heat to low, and let it simmer for about 10 minutes.

– Finally, add 1 teaspoon of ground pepper and the shredded chicken to the pot. Adjust the seasonings to taste, then add the cilantro, give it a quick stir, and turn off the heat.

– Serve the chicken soup hot in bowls. It is best enjoyed while still hot. This soup is flavorful and has a variety of sweet flavors from the corn, shiitake mushrooms, black fungus mushrooms, and chicken.