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Kimchi Chicken Noodle Soup

Kimchi Chicken Noodle Soup
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2014

Nutritional Information

  • Per Serving
  • Calories 505
  • Fat 18g
  • Sat Fat 4g
  • Cholesterol 82mg
  • Sodium 861mg
  • Protein 36g
  • Carbohydrate 48g
  • Sugar 2g
  • Fiber 4g
  • Iron 3mg
  • Calcium 25mg
What does this mean? See Nutrition 101 .

Quick Tip

Garlic bulb
If you want to skip the kimchi, try stirring in a tablespoon of Asian chili-garlic sauce for an equally pungent kick.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.