Ingredients37 m servings 726 cals
- Bring a pot of water to a boil; cook chicken until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain water and shred chicken using a knife and fork.
- Bring 4 cups water to a boil; add noodles and cook until tender, about 5 minutes. Add chicken, peas and carrots, and egg yolks; cook over high heat, stirring constantly, until soup is heated through, about 5 minutes. Add scallions and soy sauce; cook for 2 minutes more.
- Transfer soup to bowls and serve with kimchi on the side.
Per Serving: 726 calories; 23.7 g fat; 67.7 g carbohydrates; 60.5 g protein; 322 mg cholesterol; 1538 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is pretty good. When I make it again, I will use chicken broth in place of the water. The only real alteration I made was in the amount of chicken used. I only used 1/2 pound and that wa...
I really liked this a lot. The only change I made is that I used fresh carrots instead of frozen. The one suggestion I have is to replace the 4 cups of water with chicken broth. If you you choos...