Kimchi Chicken Noodle Soup

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

Ingredients

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.
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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