You can make this soothing, comforting Korean chicken soup recipe without a trip to a Korean market! It’s made with a whole chicken and a few aromatic vegetables.
Place the cleaned chicken in a stock pot large enough to hold the chicken. Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water.
Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium and boil, covered. Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender.
Shred the meat into small bite size pieces. You can strain the broth, remove the excess fat and serve at this point. But, I put the bones back in the soup and boil again for more flavorful broth.
Strain the broth and remove the excess fat.
To serve, place some rice in a serving bowl, add chicken pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper, and optional spicy sauce are served separately.