Golden Chicken Soup by Matt Wilkinson

Missed out on Matt Wilkinson’s delicious Golden Chicken Soup? Have no fear! You can re-create the delicious recipe in the comfort of your own home.


Photo by Flavourhood Tours

Matt Wilkinson

Serves 10

For the broth

  • 600g roasted free range chicken wings
  • 60g ginger
  • 40g peeled garlic
  • 30ml sesame oil
  • 70ml rice vinegar
  • 100ml healthy soy sauce
  • 1 piece of kombu
  • 3 spring onions chopped
  • handful coriander root and stalks (see garnish below)
  • 2 litres water
  • Spices – Chilli, Star Anise, Peppercorns and Cumin


  1. Place all ingredients into a large bowl then cover with tin foil.
  2. Place the bowl onto a large pot that is half full with water, turn on full.
  3. When the water in the pot has boiled turn down to simmer and cook out for 3 hours. Adding more water to the pot if needed. This is called a double boiler.
  4. Take the foil off the bowl then drain through a sieve keeping the broth, pick the chicken meat from the wings and disregard the rest.
  5. Pour soup over the garnish to finish. (see below)

To serve

In each of the ten bowls divide;

  • Chicken meat from above
  • 200g Sliced shiitake mushrooms
  • 100g greens (spinach, bok choy works great!)
  • 40g piece ginger finely sliced
  • 5 spring onions finely chopped
  • 1 bunch coriander washed and roughly chopped
  • 2 x chillies

You can add anything really, sliced beef or pork, any other vegetables!

Photo by Mel: Hot or Not
Photo by Mel: Hot or Not