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Chicken Soup with Rice Cakes

Homemade chicken soup doesn't have to look plain and mundane anymore! By adding some fun shaped rice cakes and veggies, you can easily create that one impressive looking soup bowl! Your fam will love it!
Prep Time15 minutes
Cook Time10 minutes
Course: Dinner, light meal, Main Course, Soup
Cuisine: Korean, korean fusion
Servings: 2 people
Calories:
Author: Seasoned by Jin

Ingredients

  • 4 cups chicken broth homemade preferably
  • ½ cup shredded chicken
  • 2 cups rice cakes 12 oz
  • tsp sea salt
  • ¼ cup onion sliced
  • 1 medium carrot chopped
  • 2 clove garlic bruised
  • 1 pinch black pepper
  • 2 Tbsp scallion chopped

Instructions

  • Soak rice cake in cold water for 10-15 min. Drain and set aside.
  • Chop and prep all veggies.
  • In a pot, add chickens stock, chicken, salt, onion, and carrot. Bring to boil. Then add rice cakes and boil for about 5min or until rice cake is tender. Stir often and don't cover with lid.
  • Garnish with black pepper, scallion, and sesame seeds. Salt to taste.
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