Kimchi Chicken Soup
Leftover rotisserie chicken, kimchi and canned white beans create a big-flavored, satisfying, healthy, weeknight-quick meal.
Servings 4
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cups rotisserie chicken, cut into small pieces (or other cooked chicken)
- 2 cups Napa cabbage kimchi, chopped
- 2-1/2 cups water (plus more, if needed)
- 1 cup reduced-sodium chicken broth (see Kitchen Notes)
- 1 15- ounce can white beans, drained and rinsed (we used Great Northern)
- freshly ground black pepper
- salt, if needed
Instructions
- In a large saucepan, heat olive oil over medium flame. Add onion and sauté, stirring frequently, until onion softens and becomes translucent, about 3 minutes.
- Add chicken, kimchi, water, broth and beans, and stir to combine. Season generously with black pepper and raise the heat to bring to a boil. Reduce heat to simmer the soup and cook, partly covered for 20 to 30 minutes, stirring occasionally, to let flavors combine. If it’s too thick, add a little more water.
- Taste soup and adjust seasoning with a little salt, if needed. Serve along with some bread and butter.
Kitchen Notes
Make it vegetarian (or semi-vegetarian). Substitute more water for the chicken broth and cubed, sautéed tofu for the chicken. It won’t be completely vegetarian because kimchi usually contains some sort of fish or seafood sauce. You can find vegetarian and even vegan kimchi to make it completely vegetarian.