King Ranch Chicken Soup
King Ranch Chicken Soup is a easy Korean recipe that serves 4. 250 calories per serving. Recipe by Chase Laughter on YouTube.
Prep: 10 min | Cook: 15 min | Total: 30 min
Cost: $7.10 total, $1.78 per serving
Ingredients
- 2 cups Rotisserie Chicken (shredded, skin removed)
- 4 cups Chicken Broth (low‑sodium)
- 1 cup Carrot (peeled and diced)
- 1 cup Celery Stalk (diced)
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 tsp Fresh Ginger (grated)
- 2 tbsp Soy Sauce (low‑sodium)
- 1 tbsp Gochujang (Korean chili paste, adjust to taste)
- 1 tsp Sesame Oil (to‑taste, adds nutty aroma)
- 2 stalks Green Onions (sliced for garnish)
- to taste Salt
- to taste Black Pepper
Instructions
Prepare Ingredients
Shred the rotisserie chicken into bite‑size pieces, dice the carrot, celery, and onion, mince the garlic and grate the ginger.
Time: PT5M
Sauté Aromatics
Heat the sesame oil in the large pot over medium heat. Add the onion, garlic, ginger, carrot, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 3‑4 minutes.
Time: PT4M
Temperature: Medium
Add Broth and Simmer
Pour in the chicken broth, stir, and bring the mixture to a gentle boil. Reduce to a simmer.
Time: PT2M
Temperature: Medium
Incorporate Chicken and Seasonings
Add the shredded rotisserie chicken, soy sauce, and gochujang. Stir to combine and let the soup simmer for 8‑10 minutes, allowing the flavors to meld.
Time: PT10M
Temperature: Medium
Finish and Serve
Season with salt and black pepper to taste. Ladle the soup into bowls, garnish with sliced green onions, and serve with tortilla chips or warm cornbread on the side.
Time: PT4M
Nutrition Facts
- Calories
- 250
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 8g
- Fiber
- 3g
Dietary info: Gluten‑Free (use tamari), Dairy‑Free, Nut‑Free
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Rotisserie Chicken: cooked chicken breast, shredded, store‑bought cooked chicken strips
- Instead of Chicken Broth: vegetable broth, water with bouillon cube
- Instead of Carrot: parsnip, sweet potato (smaller dice)
- Instead of Celery Stalk: fennel bulb (diced)
- Instead of Onion: shallot, leek (white part)
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Fresh Ginger: ground ginger (1/4 tsp)
- Instead of Soy Sauce: tamari (gluten‑free), coconut aminos
- Instead of Gochujang: sriracha, Korean chili flakes with a splash of soy sauce
- Instead of Sesame Oil: vegetable oil (omit for authentic flavor)
- Instead of Green Onions: chives
- Instead of Salt: soy sauce (increase)
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Ladle
- Wooden Spoon
Critical Steps — Do Not Skip
- Shred chicken and dice vegetables evenly
- Sauté aromatics without burning
- Simmer soup long enough for flavors to develop
Chef Tips from the Video
- Add a splash of rice vinegar at the end for subtle acidity
- For extra umami, stir in a teaspoon of miso paste just before serving
- Use fresh ginger rather than powdered for brighter flavor
Troubleshooting
Soup is too watery
Simmer uncovered for an additional 5‑7 minutes to reduce, or add a splash of soy sauce and a pinch of cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water).
Soup is bland
Adjust seasoning with extra soy sauce, a pinch of salt, or more gochujang for depth and heat.
Vegetables are overcooked and mushy
Add the diced carrots and celery later, after the broth has boiled, and simmer only 5‑6 minutes.
Storage
Refrigerator: Store in airtight containers for up to 4 days
Freezer: Freeze in portion‑size bags for up to 2 months; thaw before reheating
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Dice vegetables and store in a sealed bag for up to 2 days
- Cooked shredded chicken can be refrigerated for 3 days
- Broth can be made ahead or use low‑sodium store‑bought broth
Frequently Asked Questions
What is the cultural significance and history of Korean Chicken Soup in Korean cuisine?
Korean chicken soups, such as samgyetang and dakguk, have long been valued for their restorative properties, especially during cold seasons and traditional holidays. They embody the Korean emphasis on balance, using nourishing broth, aromatics, and often medicinal ingredients to boost health and comfort.
What are the traditional regional variations of Korean Chicken Soup in Korea?
In the southern region, dakguk often includes rice cakes and a richer, soy‑based broth, while the northern style may feature clear broth with kelp and ginger. Samgyetang, a whole‑ginseng chicken soup, is a summer specialty, showing how chicken soups adapt to season and region.
What is the authentic traditional way Korean Chicken Soup is served in Korea?
Traditionally, Korean chicken soup is served hot in a shallow bowl, garnished with sliced green onions, toasted sesame seeds, and sometimes a drizzle of sesame oil. It is commonly accompanied by rice, kimchi, and a side of jeon (savory pancakes) or simple crackers.
What occasions or celebrations is Korean Chicken Soup traditionally associated with in Korean culture?
Chicken soups are often prepared for birthdays, the first‑birthday celebration (doljanchi), and during the hottest days of summer (samgyetang) for its cooling yet energizing qualities. They are also a staple comfort food during winter holidays and family gatherings.
How does Korean Chicken Soup fit into the broader Korean cuisine tradition?
Korean cuisine values soups (guk) as essential components of every meal, providing hydration, flavor, and nutrition. This chicken soup reflects the Korean palate with its balance of salty soy, spicy gochujang, and aromatic ginger, illustrating the harmony of taste and health that defines Korean cooking.
What are the authentic traditional ingredients for Korean Chicken Soup versus acceptable substitutes?
Traditional ingredients include fresh chicken, Korean radish (mu), garlic, ginger, scallions, soy sauce, and gochujang. Acceptable substitutes are rotisserie chicken for speed, carrots or celery for radish, and tamari or coconut aminos for gluten‑free soy sauce.
What other Korean dishes pair well with this Korean Chicken Soup?
Serve the soup alongside kimchi, Korean pancake (pajeon), steamed rice, or a simple side of seasoned spinach (sigeumchi namul). The crisp texture of tortilla chips or cornbread also offers a pleasant contrast for those outside Korea.
What makes this Korean Chicken Soup special or unique in Korean cuisine?
This version uses rotisserie chicken to cut prep time while still delivering the deep, comforting flavor of a slow‑cooked broth. The addition of gochujang provides a subtle heat that distinguishes it from milder Korean soups, making it both quick and authentically spicy.
What are the most common mistakes to avoid when making Korean Chicken Soup?
Common errors include overcooking the vegetables, which makes them mushy, and under‑seasoning the broth, leading to a flat taste. Also, adding gochujang too early can cause bitterness; stir it in during the final simmer.
Why does this Korean Chicken Soup recipe use gochujang instead of plain chili flakes?
Gochujang is a fermented Korean chili paste that adds depth, umami, and a subtle sweetness, whereas plain chili flakes only provide heat. The fermentation aligns with Korean flavor principles and creates a richer, more authentic broth.
What does the YouTube channel Chase Laughter specialize in?
The YouTube channel Chase Laughter focuses on quick, approachable comfort food recipes that blend familiar flavors with occasional international twists, often emphasizing time‑saving techniques for home cooks.
How does the YouTube channel Chase Laughter's approach to Korean cooking differ from other Korean cooking channels?
Chase Laughter prioritizes speed and accessibility, using shortcuts like rotisserie chicken and pantry staples, whereas many Korean cooking channels stick to traditional, time‑intensive methods and specialty ingredients.
Last updated: August 21, 2026
