Gochujang Honey Roasted Chicken Soup with Kimchi and 90-Second Rice
PIN IT 
GOCHUJANG CHICKEN SOUP
2 cups shredded, chilled Gochujang Honey Roasted Chicken (see recipe)
2 packs 90-second basmati or jasmine rice
1/2 cup kimchi, chopped
2 each large eggs, beaten
4 cups chicken broth or water
2 cups dark greens (kale, spinach, watercress, etc.) – whatever is on hand
1/4 cup scallions, chopped
Salt and pepper to taste
TO FINISH (OPTIONAL TOPPINGS)
Sesame seeds
Furikake
Sriracha
Gochujang Honey (see recipe on site)
Cilantro
Soy sauce
FOR GOCHUJANG CHICKEN SOUP
1. Combine shredded chicken and broth or water. Bring to a simmer.
2. Add the kimchi, and bring back to a simmer and cook 5 minutes.
3. Whisk in the beaten eggs and simmer 3–5 mintutes.
4. Add any dark greens and scallions. Season to taste with salt and pepper.
5. Microwave the 90-second rice, divide it among 2 to 4 bowls, and ladle in the chicken/kimchi broth.
6. Top with whatever you have on hand from sesame seeds to sriracha, or even a little extra Gochujang Honey from the recipe!
