Chicken Kimchi Soup

Why I Love This Recipe

I love how this recipe brings together the rich umami from anchovy stock with the spicy, tangy punch of kimchi. Adding roasted or air-fried chicken drumsticks turns it into a complete, protein-packed meal. It’s simple to prepare, and everything simmers together beautifully in one pot. The best part? It’s ready in just 45 minutes—perfect for busy evenings or chilly days when I need something warm and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Anchovy Stock

• ½ cup dried anchovies

• 1 piece kombu (10 g; 4 x 4 inches)

• 8 cups water

Kimchi Soup

• 1 ½ pounds chicken drumsticks (6-8 drumsticks)

• 2 tablespoons gochujang

• 1 tablespoon gochugaru

• 1 tablespoon sugar

• 2 teaspoons soy sauce

• 3 cups kimchi (cut into 1 to 2-inch pieces)

• ½ cup kimchi brine

• 1 medium onion (sliced)

For Serving

• Scallions (sliced)

Directions

1. I start by preheating the oven to 450°F and positioning the rack on the upper-middle level.

2. While the oven heats up, I prepare the anchovy stock. I combine the dried anchovies, kombu, and water in a large soup pot. I bring it to a boil, then reduce the heat and let it simmer on the lowest setting, covered, for 15 minutes.

3. I brush a bit of oil on the chicken drumsticks and arrange them on a roasting pan, spacing them out. I roast for 10 minutes on each side until the skin gets a bit of color. If I’m short on time, I air fry them on the highest temperature for about 15 minutes instead.

4. Once the stock is ready, I remove the anchovies and kombu from the pot. I add the roasted chicken along with the gochujang, gochugaru, sugar, and soy sauce. I bring it to a simmer and let it cook for 10 minutes.

5. Next, I add the chopped kimchi, kimchi brine, and sliced onions. I simmer everything together for another 10 minutes to let the flavors meld.

6. I serve the soup hot, garnished with freshly sliced scallions.

Servings and timing

This recipe serves 6 people and takes a total of 45 minutes to make: 5 minutes of prep time and 40 minutes of cooking time. It’s ideal for a weeknight dinner or when I want to batch-cook something warming and flavorful.

Variations

When I want a slightly richer soup, I sometimes add a handful of tofu or a few mushrooms to the pot for extra depth. If I don’t have chicken drumsticks, I’ll use bone-in thighs or even boneless chicken breast (though the flavor isn’t quite the same). For more heat, I add an extra spoonful of gochugaru or even a sliced chili pepper. And when I’m feeling indulgent, I serve it with a side of steamed rice for a more filling meal.

Storage/Reheating

I store leftover Chicken Kimchi Soup in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier the next day. To reheat, I simply bring it back to a gentle simmer on the stovetop. If the broth has reduced, I add a splash of water or stock to loosen it up. I avoid using the microwave to keep the chicken tender and the flavors balanced.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day in advance. The flavors continue to develop and the soup tastes even better the next day.

What can I substitute for anchovy stock?

If I’m out of anchovies, I use chicken broth or a combination of water and dashi powder for a similar umami base.

Is there a vegetarian version of this soup?

Absolutely. I omit the chicken and anchovy stock, using vegetable broth instead. I add tofu and mushrooms to make it hearty and flavorful.

Can I freeze Chicken Kimchi Soup?

I usually don’t freeze this soup because kimchi can get mushy and the texture of the chicken changes. It’s best enjoyed fresh or within a few days.

What kind of kimchi works best?

I use napa cabbage kimchi that’s nicely fermented—slightly sour and packed with flavor. It gives the soup its signature tang.

Conclusion

Chicken Kimchi Soup is my kind of comfort food—warm, spicy, and deeply satisfying. It’s packed with protein, full of bold Korean flavors, and comes together in under an hour. Whether I’m trying to warm up on a cold day or just craving something with a bit of kick, this soup always hits the mark.