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Korean Chicken Soup

From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups.


slideshow  More Chicken Soup Recipes


  • Total Time:
  • Servings: 6

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  • One 3-pound chicken, neck reserved
  • 3 1/2 quarts water
  • 1 medium unpeeled onion, quartered
  • 2 carrots, scrubbed and cut into 2-inch pieces
  • 2 celery ribs, cut into 2-inch pieces
  • 1 large unpeeled garlic clove, smashed
  • 1 teaspoon whole black peppercorns
  • 1 large fresh bay leaf
  • 6 parsley sprigs
  • 2 thyme sprigs
  • Kosher salt
  • 8 ounces thick udon noodles
  • 2 tablespoons vegetable oil
  • 1/2 pound shiitake mushrooms, thinly sliced
  • 1/4 cup finely julienned peeled ginger
  • One 12-ounce block firm silken tofu, cut into 1/2-inch cubes
  • 1 cup kimchi, thinly sliced
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon Asian sesame oil


  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. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
  2. Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored. Strain the broth into a clean heat proof bowl and rinse out the pot. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes. Season with salt.
  3. In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
  4. In a large skillet, heat the vegetable oil. Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes. Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchi, fish sauce and sesame oil. Season with salt and simmer for 5 minutes. Add the chicken and simmer until just heated through. Ladle into bowls and serve.
Contributed By Photo © Stephanie Foley Published December 2008

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