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

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.

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