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    You are in: Home / Recipes / Korean Chicken Soup Recipe
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    Korean Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Manami's Note:

    Food & Wine Magazine, December 2008 edition - Perfecting Chicken Soup, recipe by Grace Parisi. It is a deeply flavorful broth and we enjoyed it ever so much :) and have even put it on the menu at our Cafe Ponce. We serve this with a salad, homemade bread or some sort of biscuits (I know) but the residents' like biscuits and we use different recipes to see which they prefer. We also had to make a few changes with the soup but that is when we are making it for the whole home, as we have chicken soup twice a day! When we make it for the Cafe - it is the real thing. It also works on colds like Jewish Penicillin ;)

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    Units: US | Metric


    1. 1
      In a stockpot, combine the chicken and neck with the water, onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil.
    2. 2
      Cover partially and simmer over low heat for 30 minutes.
    3. 3
      Transfer the chicken to a plate; discard the skin.
    4. 4
      Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
    5. 5
      Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored.
    6. 6
      Strain the broth into a clean heat proof bowl and rinse out the pot.
    7. 7
      Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes; season with salt & freshly ground black pepper.
    8. 8
      In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
    9. 9
      In a large skillet, heat the vegetable oil.
    10. 10
      Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes.
    11. 11
      Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchee, fish sauce and sesame oil.
    12. 12
      Season with salt and simmer for 5 minutes.
    13. 13
      Add the chicken and simmer until just heated through.
    14. 14
      Ladle into bowls, serve & enjoy!

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    Ratings & Reviews:

    • on February 11, 2010


      The soup is fantstic, and has become one of my favorites. But the real gem of this recipe, is the method for making the chicken stock. Oh my, the stock is simply divine!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Korean Chicken Soup

    Serving Size: 1 (1550 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 753.2
    Calories from Fat 375
    Total Fat 41.7 g
    Saturated Fat 10.8 g
    Cholesterol 170.1 mg
    Sodium 1415.1 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 4.5 g
    Sugars 4.3 g
    Protein 52.5 g

    The following items or measurements are not included:

    fresh bay leaves

    fresh thyme sprigs

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