Authentic Chinese Chicken Bone Broth Recipe

This traditional Chinese chicken soup is simple, flavorful and ideal as a nourishing bone broth on a cold day. Delicate in taste yet rich in nutrients, it’s easy to make and comforting for both body and soul.

A clear chicken soup like this works beautifully on its own, ladled over steamed rice, or as a base for noodle soups. Keep it light and clear for an authentic Chinese-style broth.

What to serve with Chinese chicken soup

Traditional Chinese soups are generally clear and lighter than many Western-style soups. They are often served alongside a meal rather than as a heavy main course. For a simple, satisfying meal, add a few scoops of steamed rice directly into a bowl of the broth and include some carrot pieces and chicken meat for texture and flavour. Alternatively, use the broth as a noodle soup base and serve with a side of quick stir-fried vegetables or a leafy green.

Fun fact: in Mandarin people commonly say they “drink” soup rather than “eat” it, reflecting the light, liquid nature of many Chinese soups.

Ingredients

• Chicken drumsticks (aka chicken legs) – an economical cut ideal for bone broth: bones for flavour and plenty of tender meat. Substitute: a whole chicken, cut into pieces.
• Dehydrated shiitake mushrooms – concentrated umami and aroma. Use dehydrated shiitake for best aroma and flavour.
• Goji berries – a touch of natural sweetness and a common addition to nourishing Chinese soups.
• Fresh ginger – sliced to add warmth and mild heat to the broth.
• Shaoxing wine – adds subtle depth. Substitute with dry sherry or a mild rice wine if needed.
• Salt – to taste.
• Carrots – cut into chunks and added toward the end to retain texture and colour.

How to make a clear chicken broth

There are two essential steps for a clear, attractive bone broth:

1. Remove impurities – parboiling and discarding the first batch of water removes scum and residue that cause cloudiness.
2. Simmer long and low – a gentle simmer over low heat extracts flavour and collagen without emulsifying fats into the liquid. Slow, steady heat yields a clearer, more flavourful broth.

Follow these steps and your broth will be both clear and deeply flavoured, with tender meat that falls from the bone.

Cooking instructions

These instructions outline the straightforward process to produce a clear Chinese chicken bone broth.

Remove impurities

Place the chicken drumsticks in a large pot that holds at least 5.5 litres (6 quarts). Add enough cold water to fully submerge the chicken and bring to a rolling boil over high heat (about 10 minutes). A layer of scum and impurities will collect at the surface and the water will look cloudy. Discard this water, rinse the drumsticks under running water to remove any residue, and wash out the pot to remove scum on the sides.

After rinsing, return the chicken to the pot and add fresh cold water – roughly 3 litres (3 quarts) for every 1 kg (2 lb) of drumsticks, leaving a couple of inches (about 5 cm) of headspace. The exact amount of water is flexible; up to 4 litres will still work, but avoid excessive water that dilutes the broth.

Simmer long and slow

Add the sliced ginger, dehydrated shiitake mushrooms, goji berries, shaoxing wine and a pinch of salt. Bring to a boil over high heat, then immediately reduce to the lowest heat and simmer gently with the lid on for 1.5 hours. Use the smallest burner if possible to keep a steady, gentle simmer.

After 1.5 hours, add the carrot chunks, replace the lid, and simmer for another 30 minutes until the carrots are tender. Taste and adjust seasoning with more salt if needed.

Once cooked, you can skim excess fat from the surface with a ladle if you prefer a leaner soup. If you plan to use the broth for noodle soups, leaving some fat adds richness and mouthfeel.

Useful tips and tricks

• Adjust seasoning when serving with rice or noodles: adding starches will absorb salt and flavour, so taste and add more salt if needed before serving.
• Remove skin and shred meat for serving: pulling the meat off the bones and discarding the skin makes the soup easier to eat from a bowl.
• Peel the chicken skin before cooking if you want less surface fat to skim later; keep in mind some fat contributes to flavour.

FAQs

Slow cooker method

To make this soup in a slow cooker, follow the same initial steps to remove impurities. Place the cleaned drumsticks, water and other ingredients into the slow cooker and cook on low for about 8 hours. Add the carrots in the last hour and continue on low until the carrots are tender. Using hot water can help speed initial heating in the slow cooker.

Leftovers and storage

This soup often tastes even better the next day. Refrigerated, the broth will become slightly gelatinous — a sign of successful collagen extraction from the bones. Store in airtight containers for up to 7 days in the fridge or freeze for up to 12 months.

Recipe

Chinese Chicken Soup (Bone Broth)

Serves: 6 | Prep time: 10 minutes | Cook time: 2 hours 10 minutes | Total time: 2 hours 20 minutes

Ingredients

• 1 kg (2 lb) chicken drumsticks
• 5 dehydrated shiitake mushrooms
• 2 tablespoons dried goji berries
• 6 cm (2 in) fresh ginger, sliced
• 1 tablespoon shaoxing wine (or dry sherry)
• ½ tablespoon salt, or to taste
• 3 carrots, cut into chunks
• About 3 litres (3 quarts) water (adjust as needed)

Instructions

1. In a large pot, add the drumsticks and enough cold water to cover. Bring to a boil over high heat for about 10 minutes. Discard this water, rinse the drumsticks and clean the pot to remove scum.
2. Return the drumsticks to the pot and add roughly 3 litres of fresh water. Add the shiitake mushrooms, goji berries, sliced ginger, shaoxing wine and salt.
3. Bring to a boil, then reduce to the lowest heat and simmer gently with the lid on for 1.5 hours.
4. Add the carrot chunks and continue to simmer on low, covered, for another 30 minutes. Taste and adjust salt as needed.
5. Optional: skim excess fat from the surface before serving. Pull the meat from the bones and discard the skin if preferred, then add the meat back to the soup for easier serving.

Notes

• Substitute for drumsticks: use a whole chicken cut into pieces; separate legs and thighs.
• Clarity tip: washing away the initial impurities and using a very low simmer are key to a clear broth.
• Storage: refrigerate in airtight containers up to 7 days or freeze up to 12 months.

Nutrition (approx.)

Per serving: Calories 198 kcal | Carbohydrates 4 g | Protein 20 g | Fat 10 g | Sodium varies by seasoning