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Korean Chicken Soup

January/February 1995, The Simple Art of EatingWell

Your rating: None Average: 4 (30 votes)

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


Korean Chicken Soup Recipe

4 Reviews for Korean Chicken Soup

02/03/2013
Anonymous
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

Comments
01/26/2012
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.

great flavor, easy to make
Comments
01/11/2012
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!

Comments
09/21/2011
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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