1-Step 1: Prepare Your Ingredients Before you turn on the stove, take a few minutes to gather and prep everything. This mise en place approach makes the actual cooking smooth and stress-free. Chop your onion into even pieces about the size of a kernel of corn so they cook uniformly. If your leftover chicken is in large chunks, cut it into bite-sized pieces. Rough chop the kimchi so it’s easier to eat with a spoon. Drain and rinse the white beans in a colander, giving them a quick rinse under cool water.

2-Step 2: Build the Flavor Foundation Heat 2 tablespoons olive oil in a large saucepan over medium heat. You want the oil to shimmer but not smoke. Add 1 medium chopped onion and sauté, stirring frequently, until softened and translucent, about 3 minutes. The onion should look glossy and smell sweet, with no browning at the edges. This step creates a mellow, aromatic base that supports the bolder kimchi flavor. Stirring frequently prevents the onion from sticking and ensures even cooking. If you find the onion is browning too quickly, lower the heat slightly. The goal is softness, not caramelization.

3-Step 3: Combine the Main Components Add 2 cups cooked chicken pieces, 2 cups chopped Napa cabbage kimchi, 2 1/2 cups water, 1 cup reduced-sodium chicken broth, and 1 15-ounce can drained and rinsed white beans to the pot. Stir everything together with a wooden spoon or heat-safe spatula, making sure the ingredients are evenly distributed. At this stage, you’ll notice the kimchi beginning to release its flavorful liquid into the broth. This is exactly what you want. The fermented cabbage will infuse the cooking liquid with a tangy depth that makes this chicken kimchi soup so special.

4-Step 4: Season and Simmer Season generously with freshly ground black pepper. Hold off on adding salt until the end, as kimchi and broth both contain sodium and you may find it doesn’t need extra. Bring the mixture to a boil, then reduce heat to simmer. Cook partly covered for 20 to 30 minutes, stirring occasionally to blend flavors. The partial covering allows some steam to escape, which helps concentrate the flavors while still keeping the soup at a gentle simmer. Occasional stirring prevents anything from sticking to the bottom and helps the flavors meld together. How do you know when it’s done? The soup is ready when the flavors have come together and the kimchi has softened but still retains some texture. Taste the broth it should have a balanced tangy, savory quality.

5-Step 5: Adjust Consistency and Seasoning After simmering, check the consistency. Add more water if the soup is too thick. Some people prefer a brothy soup while others like it more stew-like, so adjust to your preference. Remember that the soup will thicken slightly as it cools. Taste and adjust salt as needed. Start with a small pinch, stir to dissolve, and taste again. It’s always easier to add more than to fix an oversalted soup. If you want more heat or tang, you can stir in a little kimchi juice from the jar.

6-Step 6: Serve and Enjoy Ladle the hot soup into bowls and serve with bread and butter. A slice of crusty bread is perfect for soaking up the flavorful broth. For a heartier meal, you could also serve it over steamed rice. This soup pairs wonderfully with simple sides. After enjoying this savory, warming bowl, you might want to try something sweet like a creamy strawberry milkshake for dessert. The contrast between the tangy, spicy soup and a cool, sweet treat makes for a memorable meal. For those interested in exploring more variations on this recipe, you can check out this gluten-free kimchi soup version for additional inspiration and techniques.