Lion's Mane Mushroom and Free-Range Chicken Soup

Why people make this soup

A friend of Nourilo’s was dealing with gastric ulcer — the kind that leaves you with chronic fatigue, poor appetite, loose stools, and that general sense of being physically depleted. Nourilo’s recommendation was simple: more lion’s mane mushroom (hou tou gu) in the pot.

Lion’s mane is not just a trendy functional mushroom — it has a centuries-long history in Chinese food medicine as a stomach tonic. Modern research has examined its polysaccharide content and its potential effects on gastric mucosa, and it has become well-regarded even in contemporary integrative medicine circles for digestive support. In this soup, it is paired with a whole free-range chicken — which in Chinese food therapy is considered a gentle, deeply nourishing protein that restores qi and blood without being heavy or greasy. Ginger and red dates round out the pot with warmth and sweetness.

Method

1. Clean the chicken; blanch briefly in boiling water, drain and rinse to remove impurities.
2. Soak the dried lion’s mane mushroom in cold water until fully softened (about 30–60 minutes). Tear into pieces. Blanch in boiling water briefly, then drain — this removes any slight bitterness.
3. Combine all ingredients in a large pot with 2.4 L of water.
4. Bring to a boil, then reduce to a gentle simmer.
5. Cook for about 2 hours until the liquid reduces to approximately 1.2 L.
6. Serve the broth with the lion’s mane pieces — both the mushroom and the chicken are worth eating.

Nourilo’s Tips

This soup is nourishing without being heavy — the free-range chicken gives it depth of flavour while remaining easy on a sensitive stomach. It is suitable for the whole family including the elderly and children. If you are using it specifically to support gastric ulcer recovery, Nourilo suggests making it a regular fixture — two servings per week as a long-term habit. For those who prefer not to use chicken, the lion’s mane can also be combined with lean pork.