Tender shredded chicken, carrots, and macaroni in a savory chicken and dried shiitake broth.
Ingredients
For the soup
Optional seasoning adjustments
For serving
Instructions
Soak the mushrooms
Briefly rinse the dried shiitake mushrooms, then cover with warm water and soak for 30–60 minutes, or until fully softened. Thicker mushrooms may take longer. Trim off and discard the tough stems and slice the caps. Strain the soaking liquid through a coffee filter or paper towel-lined sieve; reserve ½ cup.
Start the soup
Add chicken broth, reserved mushroom soaking liquid, chicken thighs, and onion to a pot. Bring to a gentle simmer and skim off any foam.
Simmer
Add carrots and mushrooms. Simmer gently, partially covered, for about 20–25 minutes, until the chicken is tender and reaches 165°F and the carrots are tender. Avoid a rolling boil.
Cook the nui
Meanwhile, cook the nui in a separate pot according to package instructions. Drain.
Shred the chicken
Remove the thighs, cool slightly, and shred into bite-size pieces. Remove the onion, or cut it up and keep it in the soup if desired.
Season the broth
If the broth has reduced too much, add a splash of water. Taste and add salt as needed. Add MSG, chicken bouillon, or fish sauce only if needed, tasting between additions. For stronger mushroom flavor, add a little more strained soaking liquid and bring back to a simmer.
Assemble
Divide the nui between two bowls. Top with shredded chicken and green onions, then ladle over the hot broth, carrots, and mushrooms. Finish with cilantro, black pepper, and optional fried shallots.
Note
Allow 30–60 minutes for mushroom soaking, or until fully softened; thicker mushrooms may take longer. Start with ½ cup soaking liquid and increase to taste. Cook and store nui separately from the soup. Season with fish sauce, MSG, or bouillon only if needed.
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Phuong Le-Tran
My name is Phuong Le-Tran. I am a passionate home cook in Plano, TX. My goal is to inspire more people to cook Vietnamese/Asian food to keep our culture alive and honor my parents. I want to bridge the gap and help people feel more comfortable going to Asian grocery stores and cooking with our ingredients. People fear the unknown, so let’s make it more known!! Thank you so much for being here!
