Lunch

Chicken and Kimchi Soup with Rice

Name: Chicken and Kimchi Soup with Rice
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 300 g Chicken thigh, skinless and boneless; 200 g Kimchi; 800 ml Chicken stock; 1 tbsp, about 18 g Gochujang; 2 cloves, about 6 g Garlic; 40 g Spring onion; 300 g Cooked white rice; 2 large, about 110 g Egg; 1 tsp, about 4 g Toasted sesame oil

Chicken thigh and kimchi simmered with gochujang, ladled over rice with a soft egg dropped in. Hot, sour and 45 g of protein a bowl.

Calories: 545kcal
Protein: 45g
Fat: 15g
Carbs: 54g

Per serving, makes 2. 25 minutes of work. Published 8 September 2026.

Allergens

Gluten
Eggs
Fish
Crustaceans
Soya
Sesame
Celery

Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken thigh, skinless and boneless300 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Kimchi200 g
Chicken stock800 ml
Made up from a cube or a pot.
Gochujang1 tbsp, about 18 g
Garlic2 cloves, about 6 g
Spring onion40 g
Cooked white rice300 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Egg2 large, about 110 g
Toasted sesame oil1 tsp, about 4 g

Method

Cut the chicken into bite-sized pieces and fry in the sesame oil over a high heat for three minutes until coloured at the edges.
Add the kimchi with its juice, the garlic and the gochujang and fry for two minutes more.
Add the stock and simmer for twelve minutes, until the chicken is cooked through and the kimchi has softened.
Crack the eggs into the simmering soup, one at each side, cover and cook for three minutes until the whites are set and the yolks are still soft. Serve over the rice with the spring onion.

Worth knowing

Older kimchi is better here. The sourness that makes it less good raw is exactly what the soup wants.
Kimchi is usually made with fish sauce or shrimp paste and carries fish and crustacean flags for that reason. Check the jar if that matters; a vegan kimchi exists and works the same.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.