Korean Chicken Soup

Korean Chicken Soup

4 Reviews
From the EatingWell Kitchen

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

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 8 cups reduced-sodium chicken broth
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons finely grated fresh ginger
  • ½ cup uncooked white rice
  • 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)
  • 2 scallions, finely chopped
  • 1 tablespoon sesame seeds, toasted (see Tip)


  • Active

  • Ready In

  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.
  • 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 2½ 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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: generous 1 cup
  • Per serving: 149 calories; 2 g fat(0 g sat); 1 g fiber; 18 g carbohydrates; 13 g protein; 64 mcg folate; 20 mg cholesterol; 1 g sugars; 0 g added sugars; 55 IU vitamin A; 3 mg vitamin C; 29 mg calcium; 2 mg iron; 857 mg sodium; 392 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1½ lean meat

Reviews 4

February 03, 2013
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By: EatingWell User
Great flavor Glad to have an alternate chicken soup, especially in the cold & flu season! I added thinly sliced baby portobello mushrooms and a couple heaping handfuls of spinach. Next time I'll add a bit more heat and ginger
January 26, 2012
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By: Denise Agosti
Delicious! Fantastic flavor for a very satisfying soup! I used pre-cooked rice noodles instead of rice, and have also added mushrooms, rainbow chard or spinach. Great way to use up odds & ends from the vegie drawer. Pros: great flavor, easy to make
January 11, 2012
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By: millerv373
We loved it~ My husband and I love spicy and full bodied broth soups. This was perfect - love the chicken and rice to fill out the meal. I did use homemade chicken broth and we had some home made Nigerian hot paste that I added 1/4 tsp so it was nice and spicy. We will make this over and over! It is so nice to find flavors that rival the most expensive meals for a fraction of the cost and calories. Thank you!
September 21, 2011
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By: EatingWell User
Great Soup This was the most flavorful soup I've ever eaten. I replaced the white rice with quinoa but did not change the cooking time.
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