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20 minute dinner recipes

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Korean Chicken Soup


From EatingWell:  January/February 1995, The Simple Art of EatingWell

This quick and easy spicy chicken soup recipe is made with leftover cooked chicken and is spiked with garlic, ginger and hot sauce.

6 servings, generous 1 cup each | Active Time: 20 minutes | Total Time: 35 minutes



  1. Combine broth, garlic and ginger in a Dutch oven; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste (or sauce) to taste. Add chicken and heat through. Garnish with scallions and sesame seeds.


Per serving : 149 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 20 mg Cholesterol; 18 g Carbohydrates; 13 g Protein; 1 g Fiber; 857 mg Sodium; 392 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 lean meat

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