Cream Of Kimchi Soup

 

 

 

 

 

 

 

 Cream Of Kimchi Soup

 

 

2 T butter

2 T flour

2 Cups half and half

2 Large boneless skinless chicken thighs

Water

salt

pepper

rice cake ovals

1 to 1-1/2 cups chopped Kimchi 

Simmer the thighs in seasoned water in a pot over the stove for 20 minutes. Remove the chicken and shred, set aside.

Pour the broth in a bowl and wipe out the pot and melt the butter and flour till it bubbles, quickly whisk in the Half and Half and 2 cups of the broth.

Add the kimchi, rice cakes and chicken.

Simmer till the rice cakes are soft.

Serve.

If you want, sprinkle with 

Mozzarella cheese

Sesame Oil

 and/or crunchy fried onions