Recipe: Korean Chicken Soup
Post by Olivia Martino, Registered Dietitian and Co-Owner, Nourish Northwest
It seems as though every single person I know is sick right now. It’s that post-holiday, travel, worn out sickness that is resulting in lots of sore throats, stuffy noses and even fevers.
Being faced with this myself, I know what it feels like to not want to go out to the grocery store or even cook. I needed a simple remedy that wouldn’t take much effort on my part and found this recipe that luckily used mainly ingredients that I had in my kitchen. I even picked up a rotisserie chicken to shred instead of poaching the chicken because that’s how little effort I wanted to put it.
This is one of the tastiest, most flavorful and simple soups I have made in a long time. The combination of ginger, heat and garlic is soothing to the throat and I could feel myself immediately getting better. The mustard greens add a punch of extra healing nutrients and their zesty flavor works perfectly with the broth.
If you are interested in learning some more delicious, healthy soup recipes we are offering a Soups and Stews cooking class on Thursday, January 16th!
Enjoy and get better!
Korean Chicken Soup
Adapted From EatingWell: January/February 1995, The Simple Art of EatingWell
6 servings, generous 1 cup each | Active Time: 20 minutes | Total Time: 35 minutes
- 8 cups reduced-sodium chicken broth
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1-2 teaspoons hot chile paste or hot chile sauce
- 1 cup shredded cooked chicken (see How To)
- 1 bunch mustard greens, chopped
- 2 scallions, finely chopped
- 1 tablespoon sesame seeds, toasted (see Tip)
- Optional: Cooked brown rice or rice noodles
- Combine broth, garlic and ginger in a Dutch oven; bring to a boil over high heat. Reduce the heat to medium-low and simmer 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste (or sauce) to taste. Add chicken and mustard greens and cook until greens are wilted, about 5 minutes. Garnish with scallions and sesame seeds.
- If using already cooked rice or rice noodles, add in when adding chicken and greens.
Tips & Notes
- How To Poach Chicken Breasts: If you don’t have leftover chicken but you want to make a recipe that calls for cooked chicken, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw chicken = about 2 1/2 cups chopped or shredded cooked chicken)
- Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.