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Week of 1/25/21

Slow Cooker (or not) Kimchi Chicken Soup
with zucchini / mushrooms / turnips

Active: 30 Total: 390
Original GF Paleo Vegetarian
Slow Cooker (or not) Kimchi Chicken Soup
This Korean-inspired soup gets layers of flavor from ginger, kimchi, and hot sauce. For maximum flavor, be sure to include all of these ingredients and add more at the end of cooking if you'd like.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.
Tags
Slow Cooker, Instant Pot Friendly, Freezer Friendly, Whole30
Proteins
Chicken, non-ground
Cuisines
Asian - Korean
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83

Ingredients

Metric
Servings:
4
Kimchi Chicken Soup:
  • Turnips - 1 lb , peeled and cubed (sub rutabaga or parsnip)
  • Zucchini - 1 lb , chopped
  • Garlic - 5 cloves , chopped
  • Ginger - 1 Tbsp , peeled and diced
  • Kimchi - 1 cup , chopped
  • Vinegar, rice - 2 Tbsp
  • Bragg's / coconut aminos - 3 Tbsp
  • Tomato paste - 2 Tbsp
  • Mushrooms, shiitakes - 8 oz , chopped (look for pre-chopped to save time)
  • Chicken thighs, boneless and skinless - 1 lb
  • Stock, any type - 6 cups
  • Limes - 1 , wedges
  • Ghee - 4 Tbsp
  • Hot sauce - 2 tsp

Choose Cooking Method

Prep

  1. Turnips / Zucchini / Garlic / Ginger / Kimchi - Prep as directed. Store turnips and zucchini in their own separate containers. Combine garlic, ginger, and kimchi in another container. (Can be done up to 5 days ahead)
  2. Make soup base - Combine vinegar, aminos, and tomato paste. (Can be done up to 5 days ahead)
  3. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  4. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Slow cook soup - In the bowl of a slow cooker, combine turnips, garlic, ginger, kimchi, mushrooms, and chicken. Pour soup base and stock over top. Slow cook on low for 6 to 7 hours or high for 4 to 5 hours. (Can be done 1 day ahead)
  6. Limes - Slice limes into wedges.

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Make

  1. In the last 20 minutes of cooking, turn slow cooker up to high and stir in zucchini, ghee, and hot sauce. Continue to cook, covered, until zucchini is tender, 10 to 15 minutes.
  2. Squeeze half the lime wedges into soup. Taste and season with some more aminos and / or hot sauce if you’d like.
  3. Ladle soup into bowls. Serve with extra lime wedges on the side. Enjoy!

Prep

  1. Turnips / Zucchini / Garlic / Ginger / Kimchi - Prep as directed. Store turnips and zucchini in their own separate containers. Combine garlic, ginger, and kimchi in another container. (Can be done up to 5 days ahead)
  2. Make soup base - Combine vinegar, aminos, and tomato paste. (Can be done up to 5 days ahead)
  3. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  4. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Limes - Slice limes into wedges.

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Make

  1. Heat a Dutch oven with some cooking oil (not in ingredients list) over medium heat. Add chicken and sear on both sides until golden brown and just cooked through, adjusting the heat if needed. This should take 10 to 12 minutes. Transfer chicken to a cutting board and let rest while cooking the vegetables.
  2. To heated pan, add turnips, zucchini, garlic, ginger, kimchi, and mushrooms. Saute for 5 minutes to get them started cooking. Stir in soup base for 2 minutes.
  3. Pour stock over soup and bring to a simmer.
  4. Meanwhile, chop or shred chicken. Add chicken, ghee, and hot sauce, to soup and simmer for 2 to 3 minutes more.
  5. Squeeze half the lime wedges into soup. Taste and season with some more aminos and / or hot sauce if you’d like.
  6. Ladle soup into bowls. Serve with extra lime wedges on the side. Enjoy!

Prep

  1. Turnips / Zucchini / Garlic / Ginger / Kimchi - Prep as directed. Store turnips and zucchini in their own separate containers. Combine garlic, ginger, and kimchi in another container. (Can be done up to 5 days ahead)
  2. Make soup base - Combine vinegar, aminos, and tomato paste. (Can be done up to 5 days ahead)
  3. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  4. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Limes - Slice limes into wedges.

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Make

  1. Turn on the simmer / saute function of a Instant Pot. Add some cooking oil (not in ingredients list) and then chicken and sear on both sides until golden brown, ~2 minutes per side.
  2. Turn off simmer / saute function. To heated pot add turnips, zucchini, garlic, ginger, kimchi, and mushrooms. Pour soup base and stock (reduce by 1/2 to 1 cup for Instant Pot due to lack of evaporation) over top.
  3. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 8 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
  4. Remove chicken from pot and transfer to a cutting board. Shred or chop.
  5. Stir chicken back into soup. Stir in ghee and hot sauce.
  6. Squeeze half the lime wedges into soup. Taste and season with some more aminos and / or hot sauce if you’d like.
  7. Ladle soup into bowls. Serve with extra lime wedges on the side. Enjoy!

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