Soups & Stews
This abalone and chicken soup recipe delivers the ultimate balance of silky seafood, tender poultry, and a rich umami broth that tastes like a coastal restaurant.
The abalone, prized for its delicate texture and briny sweetness, transforms into melt-in-your-mouth slices when cooked just right, while the chicken adds hearty substance. What makes this recipe special is the slow-simmered broth—packed with aromatics and just the right amount of heat—that forms the soul of every spoonful.
The secret to achieving restaurant-quality results at home lies in proper preparation: cleaning and slicing the abalone (or using pre-cooked slices for convenience) and poaching the chicken to maintain its tenderness.
Traditional methods call for a clear, light broth, but this version incorporates a touch of depth with star anise and ginger, creating a flavor profile that’s both familiar and refined. The result is a soup that’s elegant enough for dinner parties but simple enough for weeknight comfort.
By the time you finish this recipe, you’ll have a bowl of soup where each ingredient shines—the abalone’s natural sweetness, the chicken’s savory richness, and the broth’s complex umami all harmonizing in perfect balance.
The silky texture of the seafood contrasts beautifully with the tender chicken, while the broth coats every bite with layers of flavor. It’s the kind of dish that feels indulgent yet light, making it ideal for any occasion.
Whether you’re serving this as a special dinner or a comforting meal, the foolproof technique ensures consistent results every time. The recipe scales easily for guests, and leftovers reheat beautifully, keeping their texture and flavor intact. Ready to elevate your soup game? Let’s get started.
Ingredients for abalone chicken soup
Silky abalone meets tender chicken in this umami-rich coastal soup, where every ingredient elevates the broth's depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Abalone Slices 🐚 | 8 oz | Fresh or pre-cooked, sliced thin |
| Boneless Chicken Breast 🍗 | 1 ½ lb | Skinless, cut into bite-sized pieces |
| Dried Shiitake Mushrooms 🍄 | 4 whole | Rehydrated in hot water |
| Fresh Ginger 🧄 | 1 ½ tbsp | Finely grated, peeled |
| Star Anise 🌿 | 2 whole | Lightly crushed |
| Dried Reishi Mushroom 🍄 | 1 piece | Sliced thin, for depth |
| Green Onions 🧅 | 3 whole | White and green parts separated |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Low-Sodium Chicken Broth 💧 | 6 cups | Homemade or high-quality store-bought |
| Light Soy Sauce 🥢 | 2 tbsp | For umami depth |
| Shaoxing Wine 🍷 | 2 tbsp | Or dry sherry substitute |
| Cornstarch 🌾 | 1 tsp | For thickening abalone |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The abalone demands attention—fresh slices from a reputable seafood market ensure the silkiest texture, though pre-cooked options work in a pinch. Look for bright, translucent pieces with minimal odor, and store them in the fridge for no more than 2 days. Chicken breast should be freshly cut into even pieces to cook uniformly; Costco or Whole Foods often carry pre-trimmed cuts that save time. Shiitake mushrooms add earthy depth—rehydrate them in hot water for 20 minutes before using, reserving the soaking liquid for extra umami in the broth. Star anise and reishi mushroom are non-negotiable for that refined coastal flavor; Penzeys Spices carries both in bulk for authenticity.
No fresh abalone? Pre-cooked slices from an Asian market (like H Mart) work beautifully—simply pat them dry before cooking. Substitute shiitake mushrooms with cremini or oyster mushrooms, but the texture won’t be identical. Shaoxing wine unavailable? Dry sherry or even a splash of rice vinegar bridges the gap, though the depth will differ slightly. For the broth, homemade chicken stock elevates the dish, but Kitchen Basics or Pacific Foods brands offer reliable store-bought options. The ginger should be freshly grated—bottled paste lacks the aromatic punch, and the same goes for the green onions; white parts only for cooking, green for garnish.
This soup reheats like a dream—simmer gently for 5-7 minutes to restore its silky texture, never microwave. Store leftovers in airtight containers for up to 4 days, though the abalone’s texture degrades after 2 days if not reheated properly. For meal prep, portion into single servings and freeze for up to 3 months; thaw overnight in the fridge before reheating. The broth freezes exceptionally well, so consider making a double batch—save the extra for noodle dishes or rice bowls later in the week. Garnish with cilantro just before serving to preserve its vibrant color.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this soup—just toss everything into a pot, simmer, and walk away. The abalone and shiitakes release their umami magic all on their own while the chicken stays tender without fussing.
- Rich Without Effort: Between us, this soup tastes like it simmered all day, but it’s ready in under an hour. That star anise and ginger? They build layers of warmth that make it feel indulgent, even though I’m usually too tired to care about "layers."
- Leftover Luxury: Honestly, I make this on Sundays because the second batch the next day is even better. The flavors deepen, and the abalone stays juicy—no sad, rubbery leftovers here.
- Special Occasion, Zero Stress: I’ve served this at dinner parties and family gatherings, and no one ever guesses how little work it took. The dried shiitakes add earthiness that feels fancy, but the chicken keeps it approachable—like a hug in a bowl.
Step-by-step instructions for abalone and chicken soup
This umami-rich broth delivers silky abalone and tender chicken with layered depth from Asian aromatics.
Rehydrate and Prepare the Shiitake Mushrooms
Place the 4 whole dried shiitake mushrooms in a small bowl and cover with hot water. Let them soak for 20-30 minutes until they've absorbed the water and expanded to about 3 times their original size. Drain carefully, reserving the soaking liquid, and finely chop the rehydrated mushrooms.
The mushrooms will release their earthy umami into the broth, so don't skip this step. If you're using pre-soaked mushrooms, simply chop them directly. The rehydration liquid adds valuable flavor to the broth, so keep it handy for later use if needed.
Sauté Aromatics and Chicken for Deep Flavor
Heat the 1 tablespoon sesame oil in a large pot over medium heat. Add the lightly crushed 2 whole star anise and sliced 1 piece dried reishi mushroom, cooking for 30 seconds until fragrant. Add the 1.5 tablespoons finely grated fresh ginger and the chopped shiitake mushrooms, cooking for 2 minutes until the mushrooms release their moisture.
Push the aromatics to the side of the pot and add the 1.5 lb boneless chicken breast cut into bite-sized pieces. Cook for 3-4 minutes until the chicken develops a light golden crust. This initial searing locks in juices and builds a flavor foundation for the broth.
Build the Umami-Packed Broth
Pour in the 6 cups low-sodium chicken broth, scraping the bottom of the pot to release any browned bits. Add the 2 tablespoons light soy sauce and 2 tablespoons shaoxing wine, bringing the mixture to a gentle simmer. Cover and cook for 15 minutes, allowing the chicken to poach in the flavorful liquid.
Here's where the magic happens: the combination of soy sauce, wine, and mushrooms creates a complex umami profile. The broth should smell rich and aromatic—if it's too thin at this point, you can reduce it slightly by simmering uncovered for an additional 5 minutes.
Prepare and Thicken the Abalone
In a small bowl, combine the 8 oz abalone slices with the 1 teaspoon cornstarch. Gently toss to coat the abalone evenly with the cornstarch mixture. This creates a velvety texture when cooked in the hot broth.
Real talk: don't overmix the abalone or it will become tough. Just enough to lightly dust each slice. The cornstarch will help create that luxurious, silky texture we're after in the final soup.
Finish and Serve with Fresh Garnishes
Add the cornstarch-coated abalone slices to the simmering broth. Cook for 3-4 minutes until the abalone becomes translucent and the broth thickens slightly to a velvety consistency. Season with the 1 teaspoon diamond crystal kosher salt, adjusting to taste.
Remove from heat and stir in the white parts of the 3 whole green onions (sliced) and the 0.25 cup chopped fresh cilantro. Ladle the soup into bowls, garnishing each serving with the green onion tops. The contrast of fresh herbs against the rich broth creates a perfect balance of flavors.
Pro Tips For Making Abalone Chicken Soup
- Blanch Abalone First: I learned this the hard way—raw abalone has a fishy edge that even long simmering won’t fully mask. Drop the slices in boiling water for 30 seconds, then shock in ice water before adding to the soup. This removes impurities and keeps the texture tender without turning mushy.
- Slice Chicken Thin: Thick chicken breast chunks stay rubbery no matter how long you simmer. Cut them ½-inch thick max, then pound lightly with a meat mallet. They’ll cook faster and absorb the broth’s rich flavors instead of sitting like dense, flavorless lumps.
- Toast Star Anise Whole: Cracking star anise releases its oils too aggressively—you’ll end up with a bitter, overpowering taste. Keep it intact and toast it dry in a hot pan for 20 seconds per side until fragrant. Then add it to the broth whole; it’ll infuse without dominating.
- Soak Shiitake Properly: Dried shiitake mushrooms love a long soak—30 minutes in hot water, not cold. This prevents them from turning to sawdust in the soup. After soaking, slice them thick (¼-inch) so they hold their shape and don’t disappear into the broth like magic.
Health benefits of this recipe
Protein Powerhouse
This soup delivers a perfect protein balance with 25 grams of protein per serving from both the chicken and abalone. Chicken breast provides lean protein for muscle repair, while abalone offers a unique marine protein profile with all nine essential amino acids.
The combination makes this an excellent meal for post-workout recovery or a high-protein lunch option. 💪
Rich in Omega-3s
Abalone is a fantastic source of omega-3 fatty acids, particularly EPA and DHA, which support heart health and brain function. A 2-ounce serving of abalone contains about 400mg of omega-3s, nearly 25% of your daily needs.
These healthy fats also help reduce inflammation, making this soup particularly beneficial for active individuals or those managing chronic conditions.
Immune-Boosting Mushrooms
The shiitake and reishi mushrooms in this recipe are packed with immune-boosting compounds. Shiitake mushrooms contain eritadenine, which helps regulate cholesterol, while reishi mushrooms are rich in beta-glucans that enhance immune function.
Together, they create a powerful antioxidant blend that supports overall wellness. I notice my energy levels stay steady after eating this soup regularly.
Gut-Friendly Ginger
The 1.5 tablespoons of fresh ginger in this recipe isn't just for flavor—it's a digestive aid that helps reduce nausea and bloating. Ginger contains gingerol, a compound that stimulates digestion and may help prevent stomach discomfort.
The anti-inflammatory properties also make this soup particularly soothing for those with sensitive stomachs or occasional indigestion.
Low-Calorie Comfort
Despite its rich flavors, this soup is surprisingly light at only 280 calories per serving. The abalone provides a satisfying texture without excessive calories, while the chicken keeps it protein-rich.
The clear broth and fresh herbs add volume without adding many calories, making this an excellent choice for those watching their calorie intake while still wanting a hearty, flavorful meal.
Bone-Strengthening Minerals
Both chicken and abalone are excellent sources of calcium, phosphorus, and magnesium—key minerals for bone health. A serving of this soup provides about 15% of your daily calcium needs, supporting strong bones and teeth.
The addition of green onions contributes extra vitamin K, which works synergistically with calcium to maintain bone density. It's a great way to get these essential nutrients without relying on dairy products. 🌱
Nutrition facts
Frequently asked questions
Can I substitute fresh abalone with canned or pre-cooked slices?
Yes, but with adjustments! Pre-cooked abalone slices (from Asian markets) work perfectly—just pat them dry before adding to the soup. For canned abalone, drain and rinse thoroughly to remove excess salt, then toss with 1 teaspoon cornstarch to maintain that silky texture. Fresh abalone requires 3-4 minutes of cooking time, while pre-cooked slices need only 1-2 minutes to heat through.
How do I make this soup vegetarian or vegan?
Swap the chicken for extra-firm tofu (pressed and cubed) or shiitake mushrooms for meaty texture. Use vegetable broth instead of chicken broth and replace Shaoxing wine with dry sherry or rice vinegar. For protein, add tempeh or seitan. The abalone remains the star, but the umami depth will come from mushrooms, soy sauce, and reishi.
Why does my abalone turn rubbery instead of silky?
Overcooking is the #1 culprit! Abalone should cook for only 3-4 minutes in hot broth. Use a timer and watch closely—it’s done when translucent and just firm to the touch. Also, avoid overcrowding the pot. For extra silkiness, toss abalone with 1 teaspoon cornstarch before adding to the broth, which creates a natural velvety coating.
Can I prepare this soup ahead of time?
Make it 1 day ahead for even better flavor as the broth deepens. Store in an airtight container in the fridge, but reheat gently on the stove (never microwave) for 5-7 minutes. The abalone’s texture stays best within 2 days; after that, enjoy the broth as a base for noodles or rice bowls. Pro tip: Freeze the broth separately for up to 3 months.
What’s the secret to balancing the rich flavors?
Fresh herbs are key! The green onion tops and cilantro add brightness that cuts through the umami. For extra depth, stir in 1 teaspoon rice vinegar at the end or garnish with a sprinkle of toasted sesame seeds. If the broth tastes too heavy, add 1/4 cup cold water** to dilute slightly. The contrast of textures (silky abalone, tender chicken, crisp herbs) keeps every bite interesting.