Kimchi Chicken Noodle Soup

kimchi-noodle-chicken-soup
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 505 calories
    • Fat 18 g
    • Sat Fat 4 g
    • Cholesterol 82 mg
    • Sodium 861 mg
    • Protein 36 g
    • Carbohydrate 48 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 25 mg

Ingredients

  1. Check 1/2pound spaghetti
  2. Check 2tablespoons canola oil
  3. Check 4 cloves garlic, sliced
  4. Check 3tablespoons chopped ginger
  5. Check 6cups low-sodium chicken broth
  6. Check 1pound boneless, skinless chicken thighs (about 6)
  7. Check 1cup sliced kimchi
  8. Check kosher salt
  9. Check 1cup sliced snow peas, for serving
  10. Check 4 fried eggs, for serving

Directions

  1. Cook the spaghetti according to the package directions; drain and return it to the pot.
  2. Meanwhile, heat the oil in a large pot over medium heat. Add the garlic and ginger and cook until fragrant, 1 to 2 minutes.
  3. Add the broth and chicken and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through, 20 to 25 minutes. Shred the chicken, reserving the broth.
  4. Add the chicken, broth, kimchi, and ½ teaspoon salt to the pasta and stir to combine.
  5. Serve topped with the snow peas and fried eggs.