Chicken Kimchi Soup
This Chicken Kimchi Soup is one of my favorite comfort meals. Traditionally, kimchi soup does not have chicken, but I love adding some to make it a more substantial meal. This recipe is easy to make and ready in only 45 minutes.
Ingredients
Anchovy Stock
- ½ cup dried anchovies
- 1 piece kombu (10 g; 4 x 4 inches)
- 8 cups water
Kimchi Soup
For Serving
- scallions (sliced)
Instructions
- Preheat your oven to 450°F and set the rack on the upper-middle position.
- Combine the anchovies, kombu, and water in a large soup pot. Bring to a boil then reduce the heat to the lowest setting. Cover and let it simmer for 15 minutes.
- Brush some oil on the chicken and arrange them on a roasting pan with some space between each one. Bake for 10 minutes on each side until the skin gets some color. Alternatively, air fry them at the highest temperature for 15 minutes.
- Remove the anchovies and kombu from the pot. Add the chicken, gochujang, gochugaru, sugar, and soy sauce. Bring it to a simmer, then let it cook on low heat for 10 minutes.
- Add the kimchi, kimchi brine, and onions, and simmer for another 10 minutes. Serve with scallions and enjoy!
Nutrition
Calories: 197kcalCarbohydrates: 8gProtein: 20gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 87mgSodium: 1241mgPotassium: 441mgFiber: 2gSugar: 4gVitamin A: 503IUVitamin C: 2mgCalcium: 93mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!