Healthy Spicy Chicken and Veggie Soup

Preparing a Flavorful Base

I enjoy creating Spicy Chicken and Veggie Soup, a dish that warms both body and soul. To start, I prepare the chicken by rubbing it with kosher salt and cooking it with ginger and green onions until it’s fall-off-the-bone tender. This initial step infuses the broth with rich, savory flavors, setting the stage for a delicious soup.

Crafting the Seasoning Paste

The next step involves crafting a vibrant seasoning paste. I sauté diced onions and dried red peppers until they’re fragrant and caramelized. Then, I add sesame oil, Korean hot pepper flakes, black pepper, and a bit more salt for depth. This paste adds a spicy kick and layers of complexity to the soup, ensuring each spoonful is packed with flavor.

Simmering to Perfection

As the soup simmers, the kitchen fills with a delightful aroma that promises a satisfying meal. The shredded chicken, soaked fernbrake, mung bean sprouts, minced garlic, and seasoning paste meld together beautifully. This simmering process allows the flavors to blend harmoniously, creating a broth that’s both robust and comforting.

Serving Up Comfort

Once ready, I love ladling the Spicy Chicken and Veggie Soup into bowls, garnishing each with fresh green onions for a burst of color and freshness. Served hot with a side of steamed rice and kimchi, this soup is a complete meal that’s perfect for cozy evenings or gatherings with loved ones. It’s a dish that never fails to warm hearts and satisfy appetites.

Chef’s Notes- Spicy Chicken and Veggie Soup

• Ensure Proper Chicken Cooking: Make sure the chicken is fully cooked before shredding to ensure tender meat.
• Adjusting Spice Levels: Control the spiciness by adjusting the amount of Korean hot pepper flakes to suit your taste.
• Enhance Flavor with Garnishes: Fresh green onions add a vibrant finish; consider adding other garnishes like cilantro or sesame seeds.
• Meal Prep Tip: This soup freezes well; store in individual portions for quick and easy meals.
• Ingredient Substitutions: Experiment with different vegetables like mushrooms or spinach to add variety and nutrition.

Spicy Chicken and Veggie Soup

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Medium

Servings

4

bowls

Prep time

20

minutes

Cooking time

1

hour 

Calories

350

kcal

Resting Time

10

minutes

Total time

1

hour 

30

minutes

Dive into the flavors of this Spicy Chicken and Veggie Soup! This dish is a delightful blend of tender chicken, fresh vegetables, and a kick of spice that will warm your soul. Perfect for meal prepping or a cozy family dinner, this soup is both nutritious and delicious. Serve with rice and kimchi for a complete meal that’s sure to impress!

Ingredients

• For the Soup Base

• 1 whole chicken (about 4 to 4½ pounds)

• 2 tablespoons fresh ginger, sliced

• 3 large green onions (or 24 regular green onions), cleaned

• 8 ounces soaked fernbrake (about 0.8 ounces dried)

• 12 ounces mung bean sprouts (about 3 to 4 cups), rinsed and drained

• 12 cloves garlic, finely chopped

• 1 tablespoon fish sauce

• Kosher salt to taste

• For the Seasoning Paste

• ¼ cup vegetable oil

• ½ cup onion, diced (about 3 ounces)

• 5 to 7 dried red peppers (or ½ cup small dried red peppers), stems removed

• 1 tablespoon toasted sesame oil

• ⅓ cup Korean hot pepper flakes

• 1 teaspoon ground black pepper

• 1 tablespoon Kosher salt

• Alternative Ingredients:

• Chicken: Substitute with turkey for a different flavor.

• Fish Sauce: Use soy sauce for a vegetarian option.

• Fernbrake: Replace with spinach or kale if unavailable.

• Korean Hot Pepper Flakes: Use cayenne pepper or paprika as an alternative.

Directions

• Prepare the Chicken: Remove giblets from the chicken. Rub with ¼ cup kosher salt and rinse thoroughly under cold water. Place in a large pot.
• Cook the Chicken: Add sliced ginger and cut green onions to the pot with the chicken. Pour in 14 cups of water and cover. Cook over medium-high heat for about an hour until the chicken is tender and easily pulled apart.
• Cool and Shred: Transfer the cooked chicken to a large bowl and let it cool until manageable. Separate meat from bones and shred into bite-sized pieces. Mix with fish sauce and kosher salt; set aside. Heat vegetable oil in a pan over medium heat. Add diced onion and dried red peppers; sauté until onions are translucent (about 5 minutes). Stir in sesame oil, Korean hot pepper flakes, ground black pepper, and kosher salt; cook for another minute.
• Combine Ingredients: Return shredded chicken to the pot with the broth. Add soaked fernbrake, mung bean sprouts, minced garlic, and prepared seasoning paste. Stir well to combine.
• Simmer: Let the soup simmer over medium heat for an additional 20-30 minutes until flavors meld together.
• Serve: Ladle the hot soup into bowls and garnish with fresh green onions if desired. Serve with steamed rice and kimchi on the side.

Equipment

• Chef’s Knife
• Cutting Board
• large pot
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 15g
• Protein: 30g
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 800mg
• Potassium: 600mg
• Fiber: 3g
• Sugar: 2g
• Vitamin A: 15IU
• Vitamin C: 20mg
• Calcium: 6mg
• Iron: 10mg

FAQ- Spicy Chicken and Veggie Soup

Can I use chicken breasts instead of a whole chicken?

Yes, you can substitute chicken breasts. Adjust cooking time accordingly to ensure they are fully cooked.

Can I make this soup vegetarian?

Yes, substitute fish sauce with soy sauce and use vegetable broth instead of chicken broth for a vegetarian version.

How spicy is this soup?

The spiciness can be adjusted. Start with a smaller amount of Korean hot pepper flakes and add more gradually to suit your preference.

Can I make this soup ahead of time?

Yes, this soup is great for meal prepping. Store it in the refrigerator for up to 3 days or freeze for longer storage.

What can I serve with this soup besides rice and kimchi?

You can serve it with crusty bread, noodles, or a side salad for a complete meal option.