Korean Chicken Rice Noodle Soup is a comforting dish that warms you up from the inside out. It’s one of those meals that brings people together, perfect for a cozy evening with family or friends. The rich, flavorful broth, tender chicken, and soft rice noodles make every bite feel like a hug in a bowl. If you’re craving something hearty but light, Korean Chicken Rice Noodle Soup hits the spot. This dish is especially popular when you’re feeling under the weather or simply need a comforting meal that doesn’t take hours to make.
A Simple, Nourishing Broth
The key to Korean Chicken Rice Noodle Soup is the broth. It’s made by simmering chicken with garlic, ginger, and a few spices to create a deeply flavorful base. The beauty of the broth is that it’s simple but full of layers, thanks to the aromatic ingredients. A touch of soy sauce and sesame oil brings balance, while a dash of salt and pepper rounds out the flavor. Once the broth is ready, you can add the rice noodles and let them cook in the delicious soup, soaking up all the goodness.
Tender Chicken and Rice Noodles
For the chicken in the soup, you can use boneless skinless chicken breasts or thighs, whichever you prefer. After simmering, the chicken becomes tender and easy to shred, adding a hearty texture to each spoonful of the soup. The rice noodles cook quickly, absorbing the flavors of the broth and becoming delightfully soft. As the noodles and chicken come together, you get that perfect balance of protein and carbs. Garnish the soup with fresh cilantro or green onions for an added layer of freshness that brings the dish to life.
A Comforting Meal for Any Time
Korean Chicken Rice Noodle Soup is more than just a meal; it’s a reminder of the importance of simplicity in cooking. Even on a busy day, this soup is easy to prepare, and it always tastes like you spent hours in the kitchen. Whether you’re looking to feed your family, or just need a bowl of comfort for yourself, this dish is always a win. It’s the kind of soup that makes you feel at home, no matter where you are.
Table of Contents
Chef’s Notes- Korean Chicken Rice Noodle Soup
- Prepping Chicken: If you prefer boneless chicken, you can use boneless, skinless thighs or breasts. However, bone-in chicken adds more flavor to the broth, so it’s worth the extra step for a richer taste.
- Simmering the Broth: Don’t rush the simmering process. Letting the chicken cook gently over low heat for 90 minutes allows the flavors to develop fully and ensures tender chicken.
- Grilling Chicken: Grilling the chicken after it’s simmered adds a nice crispy texture and extra flavor. If you don’t have access to a grill, a broiler or even pan-searing the chicken will work as an alternative.
- Adjusting Spice Level: Gochujang (Korean chili paste) can vary in heat, so taste the broth before serving. If you prefer a milder soup, reduce the amount of gochujang or add extra soy sauce for a savory depth without heat.
- Flavor Variations: For a deeper flavor, consider adding a tablespoon of miso paste to the broth or a splash of rice vinegar for acidity to balance out the richness of the chicken and kimchi.
- Make Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. The flavors will deepen as it sits. You can also freeze the broth and chicken for up to 2 months.
- Rice Noodles Cooking Tip: Be sure to cook the rice noodles just before serving, as they can become mushy if left in the broth for too long. Rinse them under cold water after cooking to stop the cooking process.
- Presentation: To add a gourmet touch, serve with a sprinkle of toasted sesame seeds, a drizzle of chili oil, or a handful of fresh herbs like cilantro or basil for a burst of freshness.
Korean Chicken Rice Noodle Soup
4
servings15
minutes1
hour30
minutes600
kcal1
hour45
minutesDive into the vibrant flavors of Korea with this hearty Korean Chicken Rice Noodle Soup! Packed with tender chicken, tangy kimchi, and spicy gochujang, complemented by chewy rice noodles, this soup is a comforting masterpiece. Perfect for any season, it’s easy to customize and budget-friendly, making it a favorite for weeknight dinners or special gatherings. Experience the rich, umami-packed broth that brings authentic Korean cuisine right to your kitchen. Whether you’re a ramen enthusiast or new to Korean dishes, this recipe promises a delightful and satisfying meal that will have everyone coming back for seconds!
Ingredients
- For the Broth
1 tablespoon vegetable oil
1 large onion finely chopped
4 cloves garlic minced
2 inches fresh ginger thinly sliced
6 cups chicken broth
- For the Soup:
2 pounds bone-in chicken thighs and drumsticks
2 cups kimchi drained and roughly chopped
1 tablespoon kimchi juice
2 tablespoons gochujang Korean chili paste
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
- To Serve:
12 ounces cooked rice noodles
4 hard-boiled eggs halved
2 scallions thinly sliced
- Alternative Ingredients:
Chicken: Substitute with tofu for a vegetarian option.
Gochujang: Replace with sriracha and a teaspoon of sweet paprika if unavailable.
Soy Sauce: Use tamari for a gluten-free alternative.
Kimchi: Use sauerkraut for a similar tangy flavor.
Rice Noodles: Substitute with gluten-free ramen or shirataki noodles if preferred.
Chicken Broth: Use vegetable broth for a lighter flavor.
Sesame Oil: Can be replaced with olive oil for cooking.
Eggs: Omit or use a plant-based egg substitute for a vegan dish
Directions
- Sauté Aromatics: In a large, heavy-based saucepan, heat the vegetable oil over high heat. Add the finely chopped onion, minced garlic, and sliced ginger. Sauté for approximately 5 minutes until the onions become translucent and soften, releasing their aromatic flavors.
- Prepare the Broth: Pour in the chicken broth and introduce the roughly chopped kimchi along with its juice. Stir in the gochujang and soy sauce, ensuring they dissolve completely into the broth. Add the chicken thighs and drumsticks, bringing the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer gently for about 90 minutes. This slow cooking will make the chicken exceptionally tender and allow the flavors to meld beautifully.
- Grill the Chicken: Preheat your oven’s grill to high. Carefully transfer the cooked chicken pieces onto a baking sheet lined with aluminum foil. Place them under the grill for approximately 10 minutes or until they achieve a golden-brown finish. After grilling, slice the chicken into bite-sized portions.
- Finalize the Broth: Remove the ginger slices from the soup and taste the broth. Adjust the seasoning by adding extra soy sauce if desired. For an optional flavor boost, consider adding a dash of chili flakes.
- Assemble the Dish: Divide the cooked rice noodles evenly among four serving bowls. Top each bowl with the sliced grilled chicken and ladle the steaming hot broth over the noodles. Garnish with halved hard-boiled eggs and a sprinkle of finely sliced spring onions for added freshness and texture. Serve immediately.
Equipment
- chef’s knife
- cutting board
- Baking sheet
- roasting pan
- Mixing bowls
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 600kcal
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 150mg
- Sodium: 1500mg
- Potassium: 800mg
- Carbohydrates: 75g
- Fiber: 6g
- Sugar: 10g
- Protein: 40g
- Vitamin A: 500IU
- Vitamin C: 30mg
- Calcium: 100mg
- Iron: 5mg
FAQ- Korean Chicken Rice Noodle Soup
Can I use boneless chicken for this recipe?
Yes, you can substitute bone-in chicken with boneless skinless thighs or breasts. However, bone-in chicken will give you a richer broth and more flavor.
What can I use instead of kimchi?
If you can’t find kimchi, try using sauerkraut or fermented pickles for a similar tangy flavor. The broth may be slightly different but still delicious.
Can I make this soup vegetarian?
Absolutely! You can substitute the chicken with tofu and use vegetable broth instead of chicken broth. The gochujang and kimchi will still provide that essential umami flavor.
How do I make the soup spicier?
To increase the spice level, you can add more gochujang, chili flakes, or even a drizzle of chili oil. Taste the broth as you go to control the heat.
Can I use another type of noodle?
While rice noodles work best in this recipe, you can use gluten-free ramen noodles or even shirataki noodles for a low-carb option. Just be sure to cook them separately and add them just before serving to avoid them soaking up too much broth.
