Korean Chicken Soup
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Servings: 6
- Course: Main Dish
This quick and easy spicy chicken soup recipe is made with leftover cooked chicken and is spiked with garlic, ginger and hot sauce. Looking for a tasty roast chicken recipe? Make the Two Simple Herb-Roasted Chickens recipe and use the leftover chicken in this flavorful chicken soup recipe.
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Ingredients
- 8 cups reduced-sodium chicken broth
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely grated fresh ginger
- 1/2 cup uncooked white rice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1-2 teaspoons hot chile paste or hot chile sauce
- 1 cup shredded cooked chicken
- 2 scallions, finely chopped
- 1 tablespoon sesame seeds, toasted
Directions
Step 1
Combine broth, garlic and ginger in a Dutch oven; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste (or sauce) to taste. Add chicken and heat through. Garnish with scallions and sesame seeds.
How To Poach Chicken Breasts
If you don’t have leftover chicken but you want to make a recipe that calls for cooked chicken, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw chicken = about 2-1/2 cups chopped or shredded cooked chicken)
Tip
To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
© Meredith Corporation. All rights reserved. Used with permission.
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