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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (877g) Recipe makes 4 servings |
||
| Calories 859 | ||
| Calories from Fat 478 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 53.1g | 81% | |
| Saturated Fat 15.2g | 75% | |
| Monounsaturated Fat 22.2g | ||
| Polyunsaturated Fat 11.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 243mg | 81% | |
| Sodium 507mg | 21% | |
| Potassium 1413mg | 40% | |
| Total Carbohydrate 30.9g | 10% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 2.2g | ||
| Protein 61.4g | 122% | |
Korean Chicken Soup
By: Mika G.
Dec 2, 2007
I found this soup in one of my Korean cookbooks. I love it with cornbread. I know, I know...cornbread is so NOT Korean! LOL!
SERVES 4
Ingredients
- 1 small whole chicken
- 6 cups water
- 3 potatoes, diced
- 1 carrot, diced
- 1-2 tablespoon soy sauce
- 1 large green onion or leek, chopped
- 3 garlic cloves, finely chopped
- 1/4 teaspoon black pepper
Directions
1
Cook chicken in the water for one hour.2
Add remaining ingredients and cook for another 1/2 hour.3
Take out the chicken and remove the skin and bones; discard. Cut the meat into bite size pieces and return to the cooking pot.4
Heat through and serve.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Course > Soups
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Meat > Poultry > Chicken > Whole
- Cuisine > Asian > Eastern > Korean
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #667146
On Sep 25, 2008
This was very good. I loved how it was just a few ingredients. I added a bit more soy sauce. And served it over white rice. Even the kiddos loved it. Thank you for sharing. 
From: Chef Wedemeyer
On Apr 21, 2008
Very, very simple to make and tastes so yummy...espcially with the cornbread like she said!
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