Korean Chicken Soup
Preparation time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
- 1 whole chicken (3-4 lbs)
- 10 garlic cloves
- 1 inch ginger sliced
- ½ medium onion
- Salt and pepper to taste
- 10 cups of water
- 3 scallions, finely chopped to garnish (optional)
Instructions:
- In a large pot (or dutch oven pot), place cleaned, whole chicken, garlic, ginger, onion, and 10 cups of water
- Bring water to boil over high heat, skimming off any foam on top. Reduce heat to medium and cover pot. Boil for 40-50 minutes. After 50 min, cut through the thickest part of the breast with a knife to see if the chicken is cooked and tender. Remove onion from pot and toss
- Turn heat off and remove the chicken and let cool. Once the chicken is cool enough to handle, separate the meat and bones.
- Shred meat into small bite size pieces. Bones can be placed back into the soup broth and boiled again over medium low heat for 30 minutes for additional flavor.
- Strain broth to remove excess fat and serve soup with chicken, rice, salt and pepper to taste, and optional chopped scallions
* Adapted from Dak Gomtang (Korean Chicken Soup) – Korean Bapsang
