Korean Chicken Soup Recipe

This comforting savory Korean Chicken Soup Recipe is made with a whole chicken, fresh garlic, and green onions, and ready in 1 hour and 15 minutes. The rich broth bubbles around the tender shredded chicken as you stir in a pinch of salt and cracked black pepper. I love making this warm bowl on chilly evenings when I need something nourishing.

Why This Classic Works

Traditional Korean chicken soup focuses on creating a deeply flavorful broth with very few ingredients. I always assumed I needed complex spices, but boiling the chicken with whole garlic cloves and ginger is all it takes.

Shredding the meat and returning it to the bowls keeps it tender instead of drying out in the pot. I learned that salting the broth right at the end prevents the meat from getting tough during the long simmer.

Korean Chicken Soup Recipe Ingredients

• 1 whole chicken (about 3 lbs)
• 8 cups water
• 1 large white onion, peeled and halved
• 8 cloves garlic, peeled
• 1-inch piece fresh ginger, sliced
• 4 green onions, chopped (white and green parts separated)
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper

How To Make Korean Chicken Soup Recipe

1. Boil the chicken: Place the whole chicken, water, onion, garlic, ginger, and the white parts of the green onions into a large pot.
2. Simmer the broth: Bring the pot to a boil over high heat, skimming off any foam that floats to the top. Reduce the heat to medium-low, cover, and simmer for 50 minutes.
3. Shred the meat: Carefully remove the chicken from the pot and let it rest on a cutting board until cool enough to handle. Discard the onion, ginger, and garlic from the broth, then shred the chicken meat, discarding the bones and skin.
4. Serve the soup: Divide the shredded chicken into serving bowls and ladle the hot broth over the top. Garnish with the remaining green onions, salt, and black pepper.

Recipe Tips

• Clean the chicken: Rinsing the chicken and removing excess fat ensures a clear, clean-tasting broth.
• Skim the foam: Taking time to remove the impurities at the start of boiling keeps the soup from tasting cloudy or bitter.
• Season at the end: Leaving the broth unsalted while cooking allows the natural chicken flavor to shine and prevents tough meat.

What To Serve With Korean Chicken Soup

Serve this soup alongside a bowl of steamed white rice and fresh cabbage kimchi. Sweet and spicy pickled radish also pairs beautifully to cut through the rich chicken broth.

How To Store

Keep the leftover broth and chicken in separate airtight containers in the fridge for up to 4 days. You can also freeze the broth and meat together for up to 3 months.

FAQs

• Can I use chicken breast instead of a whole chicken? Bone-in chicken pieces provide the best flavor for the broth. If you use boneless breasts, the soup will lack depth and richness.
• Do I have to use fresh ginger? Yes, fresh ginger is essential for removing the poultry smell and brightening the broth. Powdered ginger will not give the same result.
• How do I make the broth milky white? Boiling the soup over medium-high heat for a longer period emulsifies the fat and creates a milky color. For a clear broth, use a gentle simmer.

Nutrition

• Calories: 320 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 95 mg
• Sodium: 650 mg
• Total Carbohydrate: 5 g
• Protein: 42 g

Try More Recipes:

• Chicken Noodle Soup With Whole Chicken
• Whole 30 Chicken Soup Recipe
• Carabbas Sicilian Chicken Soup Recipe

Korean Chicken Soup Recipe

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Warm and comforting, this Korean Chicken Soup Recipe features incredibly tender shredded chicken simmered with fresh ginger and whole garlic cloves. Ready in 1 hour and 15 minutes, it is the ultimate soothing and simple meal for a chilly evening at home.

Ingredients

• 1 whole chicken (about 3 lbs)

• 8 cups water

• 1 large white onion, peeled and halved

• 8 cloves garlic, peeled

• 1-inch piece fresh ginger, sliced

• 4 green onions, chopped (white and green parts separated)

• 1 teaspoon sea salt, plus more to taste

• 1/2 teaspoon black pepper

Directions

• 1. Boil the chicken: Place the whole chicken, water, onion, garlic, ginger, and the white parts of the green onions into a large pot.
• 2. Simmer the broth: Bring the pot to a boil over high heat, skimming off any foam that floats to the top. Reduce the heat to medium-low, cover, and simmer for 50 minutes.
• 3. Shred the meat: Carefully remove the chicken from the pot and let it rest on a cutting board until cool enough to handle. Discard the onion, ginger, and garlic from the broth, then shred the chicken meat, discarding the bones and skin.
• 4. Serve the soup: Divide the shredded chicken into serving bowls and ladle the hot broth over the top. Garnish with the remaining green onions, salt, and black pepper.