Kimchi Chicken Noodle Soup

kimchi-noodle-chicken-soup
Photo by Danny Kim
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

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