King Ranch Chicken Soup

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

1. 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

2. 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

3. 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

4. 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

5. 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