Kimchi Chicken Noodle Soup

Kimchi Chicken Noodle Soup
Danny Kim
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preparation
20
minutes
cooking
45
minutes
Serves 4

Ingredients

1/2
pound
spaghetti
2
tablespoons
canola oil
4
cloves garlic, sliced
3
tablespoons
chopped ginger
6
cups
low-sodium chicken broth
1
pound
boneless, skinless chicken thighs (about 6)
1
cup
sliced kimchi
kosher salt
1
cup
sliced snow peas, for serving
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.
Chris Morocco
March 2014

Nutritional Information

  • Per Serving
  • Calories 505
  • 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
What does this mean? See Nutrition 101.

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