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Loaded Chicken Soup

Chicken soup with Korean kimchi, enoki mushrooms, squash and dark greens to boost immunity, warmth & deeply nourish.

chicken soup halifax nutritionist nova scotia

This flavourful, nutritious soup can come together relatively quickly, especially if you’re working with leftovers.


  • 2 med onions, chopped

  • 3-4 tbsp olive oil

  • one 3-inch knob of ginger, grated

  • 4-6 garlic cloves, chopped

  • pinch of chili (optional)

  • 6 C broth: chicken, veg, bone; or just use water and extra sea salt

  • 1 1/2 C chopped pre cooked chicken (leftover is great) *sub tofu or leave out for vegetarian/vegan version

  • 1 1/2 C chopped, pre-cooked squash (or sweet potato)

  • 1 pkg enoki mushrooms

  • 1 C kimchi of choice

  • 2 C dark, leafy greens (washed & chopped)

  • 2 tsp sea salt

  • fresh ground pepper


  • In a med pot, on med heat, sauté the onions until the edges start to crisp - 8 mins.

  • Add grated ginger and chopped garlic, and a pinch of chili if you choose. Let it sauté for a few more mins.

  • Add the broth and reduce heat to med-low. Add the enoki mushrooms, chicken (or tofu) squash, and kimchi.

  • Let the soup simmer for about 20 mins, then add the greens, turn off the heat, and cover for a few more mins to let the greens wilt.

  • Uncover and adjust sea salt & pepper if necessary.

The broth should be slightly spicy, mildly sweet, and a bit vinegary; the broken-up squash will thicken the broth, and the enoki mushrooms will resemble noodles.


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